New York strip versus rib eye: a great debate among meat eaters. Here are the differences between the two cuts.
Most foodies champion rib eye steak over New York strip since cuts from the rib area tend to be fattier and more tender than those from other parts of the body.
New York Strip
New York strip steak comes from the cow’s loin area. This steakhouse favorite is very tender, but not as much as a rib eye. When buying a New York strip, choose one that’s at least one inch thick to keep it from drying out when grilling or broiling.
Rib eyes are available either boneless or bone-in. Many consumers consider bone-in superior because the bone imparts a rich flavor.
New York strips are boneless, and the cow’s diet affects the taste. Grain-fed cattle produce fattier beef with more marbling. Cattle on a grass diet tend to have less fatty marbling. Which tastes better really depends on each individual’s palate. Most people are used to conventional grain-fed beef. Grass-fed might taste different to the average person since it’s less common, but the more you eat it, the more you might come to love it. It’s worth a try since it’s generally leaner and higher in nutrients.
Rib eye steaks are also called Spencer, Delmonico, beauty, and market steaks.
Kansas City steaks are a slightly thicker cut version of the New York strip.
Whichever cut you choose, the USDA beef grades for all types of steaks are as follows:
- Prime: Considered the best and has the most marbling, and thus, tenderness and flavor.
- Choice: This costs less but still has plenty of flavor.
- Select: The cheapest. It has the least marbling, is the leanest, and is generally the least flavorful.