FOOD NEWS
What's The Difference Between New York Strip Steak And Ribeye?
BY Kashmir Brummel
The ribeye and the New York strip (strip steak or Kansas City strip steak) are quality cuts with many similarities but differ in texture, taste, fat content, and price.
The NY strip comes from the short loin's longissimus dorsi muscle. The ribeye includes the same muscle but comes from the rib area, making it fattier and softer, thus pricier.
The NY strip is midway between fatty and lean. It's not as tender as the ribeye, but this bite, combined with its rich beef flavor, gives you that real steak experience.
While mostly boneless, the NY strip is also sold with the bone. It's cut thinner than a ribeye, at a maximum of 1-1 ½ inches, to avoid a longer cooking time that can dry it out.
The ribeye is taken from the rib section, close to the cow's neck. Its position means the cut is not a muscle that's worked heavily, resulting in a more tender piece of meat.
A ribeye is boneless. If a bone is left in, it's a rib steak; if the bone is left long, it's a tomahawk steak; and a cut with several ribs taken from the same area is a prime rib.
Unlike a NY strip, the fat is distributed in marbling throughout a ribeye rather than fat trimmed off the exterior. The juicy, tender ribeye has a beefy, buttery taste.