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New York stripvsRibeye

beef · Approximate equivalent

These cuts are approximate equivalents — similar in character but with meaningful differences in preparation or exact cut.

Both are premium loin-adjacent steakhouse cuts suited to high-heat cooking, but ribeye has significantly more intramuscular fat and a richer flavour while strip is firmer and beefier.

New York strip
Beef · Loin

The strip steak comes from the short loin after the tenderloin has been removed. It has a firm texture with a moderate fat cap and good marbling, delivering a bold, beefy flavor.…

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
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Ribeye
Beef · Rib

Cut from ribs 6 through 12, the ribeye is renowned for its exceptional marbling and tenderness. The intramuscular fat melts during cooking, basting the meat from within and…

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
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Names by country

CountryNew York stripRibeye
🇺🇸United StatesNew York stripRibeye
🇬🇧United KingdomSirloin steakScotch fillet
🇫🇷FranceFaux-filet / Contre-filetEntrecôte
🇪🇸Spain—Entrecot
🇦🇷ArgentinaBife angostoOjo de bife
🇲🇽MexicoNew YorkRibeye
🇵🇹PortugalVazia—
🇧🇷BrazilContrafiléEntrecôte
🇮🇹ItalyControfilettoEntrecôte
🇩🇪GermanyRoastbeefRib-Eye

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