With so many cuts covering the steak, sometimes it can be hard to simply make up your mind about which one to pick. Sometimes you even feel confused when you are presented with choosing between New York strip and ribeye steaks. At a glance, you might not even be able to differentiate the two, however, these two have their own differences.
The difference between the two is the internal fat or marbling. NY strip tends to have a thick band of fat that runs down one side of the steak. The fat might be too much for some people. The ribeye on the other hand is for those who are looking to enjoy a tender steak that is still flavorful and has a smooth texture.
The ribeye is extracted from the section along the upper rib cage and close to the neck. Majority of this meat is extracted from the longissimus dorsi muscle. Sometimes, depending on where it is cut, it can also contain sections of the complexus and spinalis muscles.
You will often find this type of cut being sold as a beauty steak, Delmonico steak, and cowboy cut. It all comes down to where you are buying your steak.
The ribeye steak is known for having a rich flavor and deep marbling. Whenever you cook it properly, you will end up with a fatty steak with melts in your mouth with ease.
For those looking to buy the steak, it should be easy to get the steak at your local butcher shops and supermarkets. Always go for the prime grade and steaks with at least thickness of an inch.
As we all know, how you cook your stake will always determine its flavor and taste. The two best methods for cooking ribeye steak include two-zone grilling and reverse sear.
For two-zone grilling, you will simply be grilling your steak with a two-zone fire. You will want to set one of the grill side on high while the other side on medium. For those using charcoal, you will have to shift your coals to keep one area hotter than the other. Grill the steak on the hot side until it is brown before moving it to the medium side so as to finish it off.
The reverse sear method will require that you first preheat the oven or grill up to 275 degrees. Go ahead to cook the ribeye steak in the grill while monitoring its internal temperature with a thermometer. What you want is to keep it around 90 to 95 degrees. Once the meat achieves this temperature, briefly sear each side on a hot skillet until you achieve a perfect medium-rare cook.
New York Strip
The New York strip is also part of the longissimu dorsi muscles, but cut from the loin area going towards the animal’s rear. The NY strip is essentially one side of the T-bone steak.
Depending on your location, sometimes you will find NY strip going by many names. They include ambassador steak, shell steak, Kansas City steak, and hotel cut steak.
Since it also comes from the same muscle group as ribeye, it will tend to have a tender and flavorful meat. It has a characteristic chew you cannot forget and a thick pad of fat on one side.
As for its thickness, the NY strip will often be an inch or more. This is because it does not have as much marbling as compared to ribeye. The thickness is important to keep it from drying while you are cooking it. The NY strip steaks are often beautifully marbled to make them easier to cut and enjoy.
Since these steaks will have less marbling, it is advisable to buy the highest quality you can get. Go for steaks with even width from the top to bottom. Steaks that tend to have a wavy shape do not always taste as good as you would like.
When it comes to preparation of the NY strip, you can opt for the hot and fast method or the pan-fry method.
The hot and fast method includes grilling the steak. Thanks to having a small amount of marbling, you will always find it easy to grill better and it is likely to cause less flare-ups than ribeye. You need to bring the grill up to 900 degrees and then place your steak pieces on the grill. Keep turning them every 30 seconds to keep the internal temperature even.
Another common method would be using the pan-try technique. You will have to simply get your pan smoking hot and then throw your steak pieces into the pan. By using the thermometer, bring the steak temperature to around 5 degrees from the perfect temperature. Once you achieve this temperature, take the steaks off the pan to avoid overcooking. Rest the meat over a wire rack for a minute to cool it down before serving and drip all the juices down to a tray.
Which is More Tender?
As much these two are almost the same, there is some difference when it comes to the tenderness. The ribeye steak will be more tender than the NY strip steak. Ribeye has more fat marbling thus making it easy to spot when the two are placed side by side. You will also love the richness in flavor of ribeye. It is the reason the ribeye steak will be more popular.
Which One is Healthier?
When looking at which one is healthier, you can easily settle for the NY strip since it has fewer saturated fats and also low calories than ribeye. Furthermore, NY strip will have more protein, making it generally better.
Both Ribeye and NY strip steaks are good in terms of flavor and taste. You will always have a great time whenever you decide to opt for either. Remember that both require some differences in preparation. Always check out some different recipes on how to prepare each so that you can bring out the most in terms of flavor. Always go for the premium grade when choosing either of the two.