Sirloin vs New York strip vs filet mignon

Short rib. Filet. Ribeye. New York strip. Flank. Brisket. You’ve probably seen these names on menus at steakhouses, including Jag's Steak and Seafood, many times. And you probably know that they all refer to cuts of beef. But do you know what these names really mean? And do you know how the cut affects your steak’s flavor?

The cut generally refers to the part of the cow’s body from which the beef originated. There are actually many different cuts of beef, including:

• - Chuck
• - Brisket
• - Foreshank
• - Rib
• - Short Rib
• - Short Plate
• - Hanging Tender
• - Flank
• - Bottom Sirloin
• - Top Sirloin
• - Tenderloin
• - Rump
• - Round
• - Hindshank

Many of these cuts are used for other types of beef products. For example, you’ll often see ground chuck in your grocery story, which you may use for hamburgers, casseroles, or other beef based meals. Rump and brisket cuts are often used for roasts.

When it comes to a high-quality steak, though, most of the cuts will come from the area around the cow’s rib cage in the midsection of the back. Those cuts include the top and bottom sirloin, as well as the tenderloin.

In fact, there are four common cuts that you’ll find on the menu at many restaurants that serve steak. Before you order your next steak, check out this quick rundown so you can order the cut that’s best for your palette.

Tenderloin

You may see this cut on the menu as either a filet, filet mignon, or possibly even Chateaubriand. It’s a boneless piece of steak and it is often one of the priciest cuts available. It’s also one of the most tender cuts. It comes from the short loin and sirloin areas underneath the rib cage.

While filets and other tenderloins may be small in size, they are usually thicker than other cuts of meat. Because of their thickness, many chefs sear the outside of the steak on a grill and then finish the preparation in an oven. When you order a filet or any other kind of tenderloin, you can expect a buttery and mild flavor with a tender texture.

New York Strip Steak

The New York Strip steak is also a boneless cut that comes from the short loin area behind the ribs. The major difference between it and a tenderloin, such as a filet mignon, is that the New York Strip comes with a strip of fat along one edge of the cut. You’ll also find fat marbling throughout the steak.

When the steak is cooked, that fat releases flavor throughout the cut, which gives the New York Strip a strong, beefy flavor. It’s often grilled over high heat since it’s much thinner than a filet.

T-Bone

The T-Bone offers the best of both worlds - the buttery tenderness of the tenderloin with strong beef flavors of the New York Strip. It’s a cross-section of the short loin, with a t-shaped bone in the middle. On one side of the bone, you have tenderloin and on the other you have New York Strip.

If the tenderloin portion of the steak is more than 1.25” wide, then the steak may be called a Porterhouse on the menu. Either way, you’ll enjoy a large cut of steak with both mild and strong beef flavors.

Ribeye

The ribeye comes from the rib section of the cow. Specifically, it comes from ribs six through 12. This cut can be served either boneless or with one of the ribs attached. They’re basically a prime rib or rack of ribs cut down into individual steaks.

Ribeyes are famous for their pockets of fat, which produce strong beef taste in each cut. Your ribeye will likely be juicy and full of flavor. If you’re looking for a tougher steak that has strong flavors, then a ribeye is probably the right choice for you.

At Jag’s, we offer all of these cuts, and each is served with tasty sides like a baked potato, steamed asparagus, a jaguar salad, and much more. Make a reservation today to enjoy some of the finest steaks in Cincinnati.

New York strip steak and filet mignon are two very different steak cuts. NY strip has a rich beefy flavor with a chewy texture, while filet mignon is one of the most tender cuts on the market; however, it lacks flavor.

I know it can be daunting to choose a steak cut when there’s so much to choose from. There’re so many different cuts: lean steak cuts, marbled steak cuts, tender steak cuts, cheap steak cuts, premium steak cuts, and the list goes on.

New York strip vs filet mignon? How are they different in taste, texture, price, and cooking. Below I will answer all of the questions you need to know to make an informed decision – NY strip or filet mignon.

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What is a Filet Mignon

What Part of the Cow Does Filet Mignon Come From – Filet mignon is a cut coming from the smaller end of the tenderloin section, also known as a short loin (psoas major). It’s a long and narrow muscle that doesn’t get much exercise; therefore, it’s very tender. Filet mignon is cut from the middle of the tenderloin. It comes between the tail and thick steak at the rear, known as Chateaubriand. Worth mentioning that both T- bone steak and the porterhouse steak include a small portion of filet mignon.

How Does it Taste Like – Because filet mignon doesn’t have much intermuscular fat or marbling, it has a milder, sweet taste. NY strip is by far a better-tasting steak.

The Texture of the Steak – Since filet mignon is taken from the psoas major muscle, it’s known as one of the most tender steak cuts money can buy. Most steak lovers describe it as a melt-in-your-mouth soft. The strip steak is a less tender cut in comparison.

How To Cook Filet Mignon Steak – Pan-frying and grilling is the best cooking methods. Since filet mignons are relatively lean cuts, it’s best to look after them. If you overcook this expensive piece of meat, it tends to become dry. Filet mignon is juiciest when cooked medium-rare or medium.

How Much Does it Cost – Filet mignon is an expensive steak cut that averages around $20 to $25 per pound. However, a lot depends on a supplier. The price can bump up significantly when choosing a dry-aged beef.

Where Can You Buy Filet Mignon Steak – Filet mignon is not as easy to find as a sirloin steak or a ribeye steak. Try to look for it at a local butcher shop or a specialized online store.

Also Known As – Filet mignon is also known as tenderloin filet, tenderloin steak, or Tournedos (Tenderloin Tips).

What is a New York Strip Steak

What Part of the Cow Does New York Strip Steak Come From – New York strip steak is a cut coming from the short loin behind the rib where the tenderloin and sirloin muscles are. Sometimes you can find a bone attached to the steak; however, it’s more common to see it boneless.

How Does it Taste Like – New York strip steaks have an intense flavor, unlike filet mignon. Since strip steak comes from longissimus muscle, it does have slightly more marbling, fat, and connective tissue running throughout the meat. Typically the more marbling the beef has, the more flavorful it is.

The texture of the Steak – New York strips has a fine grain texture which is a bit chewy compared to the likes of filet mignon or ribeye steaks.

How To Cook NY Strip Steak – The best cooking methods for New York strip steaks are pan-frying (read how to cook NY strip in a frying pan), grilling, and broiling (if using a thick cut). Alternatively, you can try reverse searing and cooking steak sous vide. Use a meat thermometer to check the steak’s internal temperature. It’s best when cooked medium-rare.

How Much Does it cost – New York strip steak comes at around $13,5/lb to $15,5/lb, depending on a supplier. Expect to pay even more for dry-aged beef.

Where Can You Buy Ny Strip Steak – You can buy NY strip at most butcher shops and online stores. It’s also available at some supermarkets.

Also Known As – New York strip steak is also known as ambassador steak, Kansas City steak, country club steak, hotel cut steak, contrefilet, and top loin steak.

New York Strip vs. Filet Mignon: Main Differences

Here’re the main differences between filet mignon and NY strip steak:

Flavor and Texture

Since filet mignon has less marbling and the muscle is not well-worked, it has a mild sweet taste. However, what it lacks in flavor makes up for in tenderness. It’s one of the most tender steak cuts. On the other hand, the NY strip has a rich beefy flavor with a slightly chewier texture.

Marbling

Filet mignon is a relatively lean cut without much fat running throughout the meat. NY strip loin steak, on the other hand, has quite a lot of marbling with fat on the edge of the steak. It makes it more flavorful and juicy.

Cut Type

Both steak cuts are cut from different muscle groups. Filet mignon is cut from psoas major while the NY strip is cut from the longissimus muscle. Both muscles have different textures and flavors.

Conclusion: Which Steak Cut is Better

At the end of the day, it all comes down to a personal preference. Filet mignon is the most tender cut you can buy. However, it lacks flavor. While New York strip steak is not as tender, it has more flavor and more marbling, making it a juicier piece of meat. So as you can see, it’s entirely up to you to decide

Related articles:

• Porterhouse vs. ribeye;
• Ribeye vs. t-bone;
• Ribeye vs. tenderloin;
• Ribeye vs. New York strip;
• New York strip vs. flank steak;
• Skirt steak vs. flank steak;
• Skirt steak vs. hanger steak;
• Flat iron vs. flank steak;
• Flat iron steak vs. skirt steak;
• Flat iron steak vs. sirloin;
• Flat iron steak vs. ribeye.

FAQ

Is NY strip more tender than filet mignon?

Filet mignon is more tender than NY strip steak. The psoas major is not as well worked as the longissimus muscle; therefore, it’s more tender.

What steak is better than a filet mignon?

Experts and steak lovers agree that ribeye steak is one of the best steak cuts overall. It has an abundance of marbling and an incredibly tender texture, unlike the filet mignon which is tender but doesn’t have a rich beefy flavor.

Which is better NY strip or filet mignon?

Which is better sirloin or filet mignon?

Which steak is better sirloin or New York strip?

Is filet mignon more tender than sirloin?