At Butcher’s Market, one of the most common questions we get is: “What’s the difference between Ribeye, Striploin, and Filet Mignon?” Whether you're firing up the grill, planning a dinner party, or just curious about your options, knowing the key differences can help you pick the perfect cut of beef.
Ribeye: Rich, Juicy, and Full of Flavor
Best for: Steak lovers who crave bold flavor and tenderness.
The Ribeye is known for its incredible marbling, those little white streaks of intramuscular fat running throughout the meat. That marbling melts as it cooks, giving the Ribeye its signature juicy, buttery flavor. It’s tender, but not as soft as a filet, and has a hearty, beef-forward bite.
Cooking Tip: Grill or pan-sear to medium-rare to let that marbling do its magic.
Striploin: Balanced, Leaner, and Classic
Also known as: New York Strip
Best for: Those who want a leaner cut without sacrificing taste.
Best for: Those who want a leaner cut without sacrificing taste.
Striploin steaks strike a balance between flavor and leanness. They’re cut from the short loin, meaning they’re still tender but have a firmer texture than a Ribeye. With less fat, the flavor is still bold but more refined; a great all-around steak.
Cooking Tip: Season simply with salt and pepper, and let the grill or cast iron bring out the flavor.
Filet Mignon: Lean, Tender, and Elegant
Best for: Special occasions or anyone who loves a fork-tender steak.
Filet Mignon is cut from the tenderloin, the most tender part of the cow. It’s extremely soft and lean, with a mild flavor that pairs well with rich sauces like béarnaise or a red wine reduction. Because it’s lower in fat, it won’t be as juicy as Ribeye or Striploin, but the texture is unmatched.
Cooking Tip: Sear in a hot pan and finish in the oven to keep it tender and juicy.
So, Which One Should You Choose?
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Want maximum flavor and don’t mind a little fat? Go Ribeye.
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Looking for something leaner but still flavorful? Try Striploin.
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Prefer something ultra-tender with a smooth bite? Filet Mignon is your go-to.
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