Best Cuts of Steak: Ribeye vs Filet vs NY Strip (+ Underrated Cuts) — How to Choose
Best Cuts of Steak: Ribeye vs Filet vs NY Strip (+ Underrated Cuts)
A clear, chef-level guide to flavor, tenderness, marbling, and cooking—so you pick the perfect steak every time.
Also explore: Dry-Aged · Wagyu/Kobe · Grass-Fed · Grain-Fed · Angus
Jump to: Quick Compare · Ribeye · NY Strip · Filet Mignon · Porterhouse vs T-Bone · Underrated Cuts · Thickness & Grade · How to Cook · FAQs
Quick Compare: Which Steak Fits Your Mood?
| Cut | Flavor | Tenderness | Marbling | Best Doneness | Go-to Method |
|---|---|---|---|---|---|
| Ribeye | Rich, beefy, buttery | Very tender (esp. cap) | High; ideal in USDA Prime | MR–M (renders fat) | Reverse-sear or ripping pan/grill sear |
| NY Strip | Bold, steakhouse, mineral | Tender with a satisfying chew | Medium-high; great in Choice/Prime | MR–M | Two-zone charcoal or cast-iron sear |
| Filet Mignon | Clean, delicate | Ultra tender | Lower; add butter/bacon | R–MR | Hot pan + butter baste; finish in oven |
| Porterhouse / T-Bone | Two-cut experience (strip + filet) | Tenderloin side ultra tender | Varies; thickness is key | MR | Reverse-sear; carve and finish sides if needed |
For concentrated flavor, try Dry-Aged. For luxurious marbling, explore USDA Prime and Wagyu/Kobe.
Ribeye
Why Choose It
Maximum marbling and “buttery” richness. The cap (spinalis) is among the most flavorful bites in beef. USDA Prime and Dry-Aged ribeye are steakhouse legends.
Buy & Cook
- Thickness: 1.5–2″ for even doneness.
- Method: Reverse-sear or two-zone charcoal; finish hard for crust.
- Doneness: Medium-rare to medium to melt intramuscular fat.
NY Strip (New York Strip)
Why Choose It
Classic steakhouse balance—beefy flavor with a firmer, satisfying chew and a broad searing surface. Excels in upper Choice and Prime.
Buy & Cook
- Thickness: 1.25–1.75″.
- Method: Two-zone charcoal or ripping cast-iron sear.
- Doneness: Medium-rare to medium.
Filet Mignon (Tenderloin)
Why Choose It
Supreme tenderness with a clean flavor profile. Lower marbling than ribeye/strip—many chefs add butter, bacon wrap, or sauces.
Buy & Cook
- Thickness: 1.75–2″ medallions preferred.
- Method: Sear in cast iron, butter baste, then finish in oven.
- Doneness: Rare to medium-rare to preserve silky texture.
Porterhouse vs T-Bone
The Difference
Both include strip + tenderloin divided by a “T” bone. Porterhouse has a larger tenderloin section; T-Bone has a smaller one.
Underrated Cuts Worth Knowing
Picanha (Coulotte/Top Sirloin Cap)
Beefy with a tasty fat cap. Grill whole or as steaks; score the cap and sear fat-side down to render.
Bavette (Flap)
Loose, steak-frites favorite. Marinate optional. Sear hot to MR, slice against the grain.
Flat Iron
Shockingly tender and well-marbled from the chuck; take to a blistering sear, finish MR.
Denver
Fine marbling, cut from chuck underblade. Sear hot; small steaks shine in Prime.
Tri-Tip
Roast or grill two-zone, slice across changing grain. Big beef flavor, budget-friendly.
Hanger
Loose-textured, deep flavor. Marinate, sear hard to MR, slice against grain.
Program upgrades: Choosing USDA Prime, Dry-Aged, or Wagyu/Kobe versions of these cuts can turn “underrated” into “unforgettable.”
Thickness & Grade: Two Levers That Matter
Thickness
- 1.5–2″ is the sweet spot for premium steaks (ribeye, strip, porterhouse).
- Thicker steaks benefit from reverse-sear for edge-to-edge doneness.
- Thin steaks? Go blazing-hot, fast sear; rest briefly.
Grade & Program
- USDA Prime = abundant marbling, richer flavor, juicier bite.
- Upper USDA Choice can rival entry Prime when well cut.
- Explore Dry-Aged for concentrated umami or Angus programs for consistency.
How to Cook These Steaks (Choose the Right Method)
Fast & Hot
1″ steaks (strip, ribeye) love a ripping cast-iron or grill sear. Flip often; baste with butter for filet. See Steak Cooking Methods.
Reverse-Sear
For 1.5–2″ steaks and showpieces (porterhouse, tomahawk). Low-temp to 10–15°F below target, rest, then sear hard. Use our Steak Temperature Chart.
For charcoal mastery, read our Charcoal Grilling Guide. Storage & thawing tips live in the Meat Safety & Storage Guide.
Best Cuts of Steak — FAQs
What’s the single best steak?
No single winner. If you love richness, pick Ribeye. Prefer tenderness and a clean profile? Filet. Want classic steakhouse chew and crust? NY Strip.
When should I choose USDA Prime?
When you want maximum juiciness and flavor consistency, especially for thicker steaks or leaner cuts that benefit from more marbling.
Is Dry-Aged always better?
It’s different—concentrated, nutty, steakhouse-style flavor. Many diners love it on ribeye/strip; others prefer the cleaner profile of wet-aged steaks.
Which underrated cut should I try first?
Flat iron for tenderness and marbling; bavette for bistro-style juiciness; or picanha for that glorious fat cap.