Both the Ribeye and the New York Strip are premium cuts of beef sliced from the rib sections of the steer. But there is a difference between the two. Let’s take a look at the subtleties between the Ribeye vs New York Strip Steak and why to choose one over the other.
Ribeye Steak Basics
The ribeye is cut from the muscle that runs along the front end of the rib section. It is highly marbled with fat throughout. The fat adds a tremendous amount of flavor, richness, and moisture. The meat is quite tender when cooked to medium rare. This steak will cost between $10.00 and $16.00 per pound for USDA choice. Grass fed and organic portions will run a few dollars more.
The fat content of ribeye may be of concern for those looking for a healthier steak option. A 3 ounce serving of boneless ribeye has 4 grams of saturated fat. There are 190 calories and 23 grams of protein.
Pro Tip #1: When shopping for ribeye it may be labeled as a Delmonico steak or a Spencer steak.
New York Strip Steak Basics
The New York strip is cut from the same muscle than runs along the rear end of the rib section, commonly referred to as the loin. The meat has a tighter texture and has less fat throughout than the ribeye. There is typically a tough band of fat that rests along one side of the steak.
While this cut is slightly chewier than the ribeye, it is still very tasty. NY strip typically costs between $9.00 and $15.00 per pound for USDA choice. Grass fed and organic portions will run a few dollars more.
The strip is a healthier steak when considering the fat content. That may be the tradeoff for less flavor and moisture. A 3 ounce serving of NY strip has 2.3 grams of saturated fat. There are 160 calories and 25 grams of protein.
Pro Tip #2: The New York strip is often sold under the names shell steak, Kansas City steak, or country club steak.
Grilling Ribeye and New York Strip Steaks
Both ribeye and NY strip steaks are excellent when cooked over fire or smoke. The seasoning should be kept simple due to the rich beefy flavor of these steaks. I like grilling high quality beef steaks over charcoal, but you will get great results with gas as well.
Cooking to medium rare at 130°F is really perfect. If you prefer medium well, cook to an internal temperature of 150°F.
There are two methods of grilling premium steaks. One is the two-zone method and the other is the direct grill method. We like the two-zone method for ribeye steaks and direct grilling for NY strip steaks. We’ll explain both in the recipes.
Equipment Needed:
- Charcoal grill with chimney starter, newspaper, briquets, and lighter or
- Gas grill and fuel source
- Tongs (not a fork) or a turner hook
- Paper towels
- Digital meat thermometer
- Clean cutting board
- Aluminum foil
Pro Tip #3: You never want to turn or move your steaks with a fork. Piercing the seared exterior will encourage the juices to run out of the meat. Always use tongs.
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Grilled Ribeye Steaks: A Step-by-Step Guide
Prep Time: 15 minutes
Cook time: 10 minutes
Servings: 2
Ingredients:
- 2 (10 0unce) ribeye steaks, approximately 1-1/2 inches thick
- 1-1/2 tablespoons extra virgin olive oil
- 2 teaspoons Kosher salt
- 2 teaspoons freshly ground black pepper
Instructions:
Step 1. Remove the steaks from the refrigerator 30 minutes prior to grilling.
Step 2. Set up your grill for two-zone grilling. One side should be high heat over a direct flame. The other side should have no coals or be turned off.
Step 3. Coat the ribeye steaks all over with olive oil. Season generously with salt and pepper. Pat the seasoning into the meat.
Step 4: Clean your grill grate and coat it with some oil using soaked paper towels held between tongs.
Step 5. Place the ribeye steaks on the hottest part of the grill. Sear the steaks for 5 minutes with the top open. Be mindful of flame flares from dripping fat. When that occurs, move the steaks to the cooler side of the grill until the flame dies down. Move back to the heat and continue cooking for the full 5 minutes.
Step 6. Flip the steaks over with the tongs and sear the other side over high heat for another 5 minutes, being mindful of the flares. You are looking for a nice crust and an internal temperature of 130°F, when checked with a digital thermometer.
Step 7. Remove the steaks from the grill to a clean cutting board. Tent with foil and allow to rest for 5 minutes before serving.
Pro Tip #4: Resting the cooked steaks is important so that the juices don’t run out when you cut into the ribeye.
Grilled Ribeye Steaks Recipe
Equipment
- Charcoal grill with chimney starter, newspaper, briquets, and lighter or
- Gas grill and fuel source
- Tongs (not a fork)
- Paper towels
- Digital meat thermometer
- Clean cutting board
- Aluminum foil
Ingredients
- 2 (10 0unce) ribeye steaks, approximately 1-1/2 inches thick
- 1-1/2 tablespoons extra virgin olive oil
- 2 teaspoons Kosher salt
- 2 teaspoons freshly ground black pepper
Instructions
- Remove the steaks from the refrigerator 30 minutes prior to grilling.
- Set up your grill for two-zone grilling.
- One side should be high heat over a direct flame.
- The other side should have no coals or be turned off.
- Coat the ribeye steaks all over with olive oil.
- Season generously with salt and pepper.
- Pat the seasoning into the meat.
- Clean your grill grate and coat it with some oil using soaked paper towels held between tongs.
- Place the ribeye steaks on the hottest part of the grill.
- Sear the steaks for 5 minutes with the top open.
- Be mindful of flame flares from dripping fat.
- When that occurs, move the steaks to the cooler side of the grill until the flame dies down.
- Move back to the heat and continue cooking for the full 5 minutes.
- Flip the steaks over with the tongs and sear the other side over high heat for another 5 minutes, being mindful of the flares.
- You are looking for a nice crust and an internal temperature of 130°F, when checked with a digital thermometer.
- Remove the steaks from the grill to a clean cutting board.
- Tent with foil and allow to rest for 5 minutes before serving.
Nutrition
Grilled New York Strip Steaks: A Step-by-Step Guide
Prep Time: 15 minutes
Cook Time: 8 minutes
Servings: 2
Ingredients:
- 2 (8 ounce) New York strip steaks, approximately 1 inch thick
- 1 tablespoon extra virgin olive oil
- 2 teaspoons garlic salt
- 2 teaspoons freshly ground black pepper
Instructions:
Step 1. Remove the steaks from the refrigerator 20 minutes prior to grilling.
Step 2. Set up and preheat your grill for direct heat cooking.
Step 3. Coat the strip steaks all over with olive oil. Season generously with garlic salt and pepper. Pat the seasoning into the meat.
Step 4. Clean your grill grate and coat it with some oil using soaked paper towels held between tongs.
Step 5. Place the New York strip steaks on the grill with tongs. Cook for 2 minutes with the top open. Rotate the steaks 45 degrees and grill for another 2 minutes to get nice marks.
Step 6. Flip the steaks over and repeat on the other side. You are looking for a nice crust, grill marks, and an internal temperature of 130°F, when checked with a digital thermometer.
Step 7. Remove the steaks from the grill to a clean cutting board. Tent with foil and allow to rest for 5 minutes before serving.
Ribeye vs New York Strip Steak
Ribeye Steaks and New York Strip Steaks are both delicious cuts of beef from the muscle that runs along the rib section of the steer. The difference is in the amount of fat. Ribeye has a higher fat content than NY strip. While strip is a bit healthier than ribeye, the latter makes up for that in flavor and tenderness. That said, New York strip steak is still much tastier than cheaper cuts of beef steak.
Grilling these steaks is super easy. While they only take a few minutes, you do need to be mindful of the heat source and the timing. I recommend you hang out by the grill the entire time and pay attention. It is okay to do this with a frothy beverage in one hand and tongs in the other.
As soon as the steaks have reached the desired internal temperature, remove them to a cutting board and allow them to rest before serving to ensure the juices are absorbed back into the muscle fibers. Serve with baked potatoes and a fresh green salad. Not many meals can beat a classic steak dinner.
