In this section, we take a look at the key differences and similarities between these popular cuts. Therefore, ribeye steak is a little tougher, but this is compensated by its high fat content that makes it juicier and more tender than many other cuts. Learn more. Filet Mignon: French for “tender fillet,” this most expensive cut of steak is cut from the tenderloin portion of the cow, a slither of flesh between the ribs and the rear end. It has a much lower fat content that runs through the meat in thin, delicate lines. Porterhouse is a NY strip on one side of the bone, filet mignon on the other side. A porterhouse steak also has two different texture and tenderness profiles given the two different cuts of steak involved. This is a long muscle that runs from the shoulder blade to the hip bone from the sixth to the twelfth rib. With strip I prefer creamier, richer potato dishes. **Note** This email might be in your 'Promotions' folder. A rib eye steak will offer that classic marbled appearance, and you might not believe it, but it’s the generous amount of fat in the stea… Incredibly lean and high in protein, a standard filet mignon typically contains only around 2.5 grams of saturated fat – much lower than many other varieties of steak. This muscle is known as the “psoas major” and lies alongside the ribs close to the spine. Taste. Every meat lover has their own, usually strong, opinion about which cut is best, but the truth is that the right choice for you depends on a variety of factors. Filet mignons are small, usually about 2-3 inches across and 1-2 inches thick. See full disclosure. “The filet is probably the safest cut. When cooking ribeye, you’ll need to be careful to avoid flare ups and charring caused by dripping fat. It is also one of the leanest cuts of beef, with low fat content. Check your email, and click "Confirm" and well send you a copy of the checklist. This is due to the drastic difference in fat content. I would go with the ribeye personally. Filet, just kind of mushes in your mouth, while a rib-eye is something you bite into and chew, enjoying it's texture and flavor. The cooking methods of Ribeye and Fillet Mignon steak are a bit different. Each cut comes from a different part of the cow, with stark contrasts in fat content and cooking methods. Get your free Smoking Times and Temperature chart: Before we can send you your free smoking chart, you need to confirm your email. Fast fact: The complete rib primal is identified by the number 103 by butchers and meat experts. Depending on your steak preferences, the ribeye is perfect for those who prefer flavor, and the filet mignon is the better choice for those who prefer texture. Easily save as PDF or print for future use. The Official Website of the Alipore Muslim Association of South Africa. Filet Mignon Filet mignon, usually sliced thick, is a cut of beef taken from the smaller end of the tenderloin (the mid-upper back) that's, you guessed it, very tender -- perfect for those who like their steak on the rarer side. You can see a ribeye will be typically bigger than a mignon. Ribeye steak is generously-sized and contains high fat levels and thick, defined marbling. Filet mignon is a great choice you’re trying to limit fat consumption. Sometimes, bone-in rib eye steaks are called “rib steaks”. Ribeyes are the largest, most marbled, fattiest steaks. Now as the founder and editor in chief of Smoked Barbecue Source I get to grill, barbecue and write about meat for a living! Filet mignon has a far less pronounced taste than ribeye. The Ribeye is a great choice if you are looking for a tender steak with plenty of flavor and a buttery smooth texture. The name “filet mignon” comes from the French language. On the other hand, if you prefer lean, melt-in-the-mouth steak without any greasiness – filet mignon could be your dream come true. The better the meat, the more marbled the strip will be, so the marginal benefit of ribeye is less of a factor. You want one that has a good sized spinalis dorsi (or ribeye cap), the fattier portion surrounding the eye. **Note** This email might be in your 'Promotions' folder. The ribeye is going to be more well marbled. As a general rule, filet mignon should not be cooked above medium temperature. Personally I'm a filet or strip kind of guy. A lot leaner cuts. Ribeye and filet mignon require different cooking methods for best results. Required fields are marked *, Smokedbbqsource.com is a participant of the Amazon Services LLC Associates Program, an affiliate advertising program – it is designed to provide an aid for the websites in earning an advertisement fee – by means of advertising and linking to Amazon.com products. This is because the tenderloin muscle from which it is cut is barely used during the animals’ lifetime. FILET MIGNON VS RIBEYE: Know which cut to choose for your next steak dinner. Fillet mignon cooks faster in a pan and it is usually prepared wrapped in bacon. In Wagyu, particularly 100% Fullblood Wagyu, the Filet Mignon has more marbling, bringing even more velvety decadence and flavor than Filet Mignon cuts from other breeds of cattle. Generally speaking, the higher the quality of the meat, the better off you are going with strip. Cooking a Ribeye vs Porterhouse Steak. Uh....I think Ribeye is much more flavorful. On the other hand, I have had some rib eyes that just weren't great. If you’ve ever seen/eaten a T-bone or Porterhouse cut of steak, you have seen both of these cuts. Both steaks are tender, but filet mignon is the softest. Many would also agree that the filet mignon is one of the best steaks, though many experts would say that this view of the filet mignon is overrated. Both ribeye steak and filet mignon are famous for their tender, melt in the mouth textures. Budget wise, both are expensive cuts, but filet mignons are noticeably more costly than ribeyes. I would ask for a 20 oz ribeye & pay the difference. The one advantage of bone-in is that it can insulate the meat and slow cooking. Tough call, but you really can't go wrong either way. Easily save as a PDF so you can refer back to it whenever you need. The New York Strip has a thick band of fat running down one side that you can’t really eat. You will notice for very high grade Wagyu, strip is more expensive and popular for this reason. Due to its low fat content, a high-heat or long cooking duration can dry it out, causing it to lose its tenderness. Filet mignon is rounded and considerably smaller than ribeye steak. I'm also the guy that will rummage through all the steaks in the cooler to find the best combination of uniform thickness and intramuscular fat. The tenderness of your steak will largely depend on the muscles of the animal and parts from which it has been cut. There are also differences in preferred cooking method of a ribeye vs porterhouse steak. If you're going to some poor quality chain get Filet if you're going somewhere good go with Ribeye. New comments cannot be posted and votes cannot be cast, Press J to jump to the feed. The high fat content of ribeye steak gives it a stronger flavor than filet mignon. Whether you opt for a roast or a steak, both parts come from the ribs. That is quite the opinion. You can unsubscribe at any time. NY Strip is more flavourful but the ribeye is more tender. Ribeye like most here have mentioned has the potential to be one of the greatest cuts, keep in mind it also has the potential to be one of the worst poor quality and poorly cut Ribeye and NY Strip also is not good and will usually be beat by a poor quality Filet. Ribeye has a higher fat content than NY strip. Your email address will not be published. One of the most obvious differences between a filet mignon and ribeye is probably its size. It doesn’t matter if you pan-fry it, broil it, or grill it, the rib eye will never let you down. As the son of a vegeterian, I grew up dreaming about meat. 14oz is a good sized portion for most people. We may earn an affiliate commission at no extra cost to you if you buy through a link on this page. A 3.5-ounce steak contains around 269 calories and almost 22 grams of fat per serving – so it may not be the best choice if you’re watching your waistline. Some people would agree this is the tastiest piece of meat in a cow. I've heard Ribeye is more tastier. The Best Smoker Thermometers for Mastering Temperature Control, Smoking Your First Brisket – Advice From Aaron Franklin. Ribeye. The taste is the same as the bone-in filet, but the price can be double. Be wary of overcooking this steak; it's best cooked to medium or under. Ribeye steak comes from the longissimus dorsi muscle. Here the flavors are excellent. Filet, just kind of mushes in your mouth, while a rib-eye is something you bite into and chew, enjoying it's texture and flavor. Both filet mignon and ribeye are widely available and can be easily purchased at your local store, butcher or via online meat delivery services. The bone may protrude a few inches, or be cut so that it lays flush to the meat. You will find all the latest relevant news and update about the Alipore Muslim Association of South Africa. Ribeye and filet mignon steaks are undeniably delicious. Filet mignon has a mild flavor, whereas ribeye has a very meaty flavor. You should have received an email from us asking you to "Confirm your subscription". A lot of ribeyes have very tiny spinalis dorsi, which defeats the purpose of getting ribeye IMO. The filet mignon, of course, doesn’t carry the rich flavors of the ribeye steak. As it is not a weight-bearing muscle or one that gets exercised by the animal, filet mignon is a very tender cut that melts in the mouth. Do you have a favorite? The ribeye filet is cut from the longissimus dorsi muscle, the large center of a classic ribeye steak. I prefer Ribeyes because it has a beefier taste and the fat in that area renders wonderfully. Get BBQ guides, recipes, gear reviews and great deals sent straight to your inbox. Prime grade ribeye is the most expensive option, but it will have the best fat marbling which gives delicious flavor and moisture. I'm going to a steakhouse for the first time! The ribeye is different. The strip is still a good, solid choice if you like it a little more lean. Journey from amateur to pitmaster fat in that area renders wonderfully best steak you! To its low fat content that allows you to cook faster and at higher temperatures I have had some eyes. 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