Strip Steak (New York Strip) vs Ribeye Steak
Compare strip steak (new york strip) and ribeye steak side by side for calories, protein, fat, iron, zinc, vitamin B12, cooking methods, and reference price per pound. All values use the shared per 100g raw reference system for nutrition logging and meal planning.
| Nutrient | Strip Steak (New York Strip) | Ribeye Steak | Diff |
|---|---|---|---|
| Calories | 252 kcal | 291 kcal | +-39 kcal |
| Protein | 20.2g | 18.9g | +1.3g |
| Total Fat | 18.3g | 23.8g | +-5.5g |
| Saturated Fat | 7.4g | 9.9g | +-2.5g |
| Carbohydrates | 0g | 0g | — |
| Cholesterol | 67mg | 69mg | +-2mg |
| Iron | 1.9mg | 1.7mg | +0.2mg |
| Zinc | 4.3mg | 4.1mg | +0.2mg |
| Vitamin B12 | 2.4µg | 2.1µg | +0.3µg |
| Niacin (B3) | 5.8mg | 5.3mg | +0.5mg |
| Selenium | 22.3µg | 19.2µg | +3.1µg |
| Potassium | 289mg | 266mg | +23mg |
Strip Steak (New York Strip)
Well-balanced steak with good marbling and beefy flavor. Tender with a slightly firmer texture than ribeye, from the short loin.
Ribeye Steak
Well-marbled, tender, and flavorful steak from the rib section. Known for its rich taste and buttery texture due to intramuscular fat.
Price comparison
Cut characteristics at a glance
Culinary and texture notes for planning — not a ranking of which cut is better.
| Trait | Strip Steak (New York Strip) | Ribeye Steak |
|---|---|---|
| Primal section | Short loin (behind the ribs) | Rib section (ribs 6–12) |
| Bone options | Boneless or bone-in (shell steak) | Boneless, bone-in, or tomahawk |
| Typical thickness | 1–1.25 inches | 1.25–1.5 inches |
| Fat cap | Visible fat strip along one edge | Fat cap plus heavy internal marbling |
| Marbling level | Moderate | High to very high |
| Flavor profile | Clean, balanced beef flavor | Rich, buttery, more complex |
| Tenderness | Firm with moderate tenderness | Very tender due to higher fat |
| Texture | Firmer bite, slightly chewy | Softer, more melt-in-mouth |
| Best doneness | Medium-rare to medium | Medium-rare to medium |
| Best cooking methods | Grill, cast iron, broiler | Grill, cast iron, reverse sear |
| Ease of cooking | Forgiving — consistent shape | Forgiving — fat keeps it moist |
| Price range | Premium | Premium |
Practical differences
Overview
New York Strip and Ribeye are two of the most popular premium steak cuts. The strip comes from the short loin, behind the ribs, producing a leaner steak with a distinctive fat cap along one edge. Ribeye comes from the rib section, known for heavy intramuscular marbling that produces a richer, more buttery eating experience.
Tenderness
Ribeye is generally more tender than NY Strip due to its higher intramuscular fat content. The fat softens the muscle fibers during cooking. Strip steak has a firmer, meatier bite — some prefer this as a more substantial chew.
Marbling and flavor
Ribeye has significantly more marbling, especially in the rib cap (spinalis dorsi), which many consider the most flavorful part of the steer. NY Strip has moderate marbling with a cleaner, more straightforward beef taste. If you prefer rich and buttery, choose ribeye. If you prefer clean and beefy, choose strip.
Cooking methods
Both cuts grill and pan-sear exceptionally well. NY Strip works best with direct high-heat methods like grill and cast iron because its consistent shape cooks evenly. Ribeye also excels with high heat but is an ideal candidate for reverse searing, especially at thicker cuts, because the internal fat benefits from gradual rendering.
Nutrition comparison
NY Strip is moderately leaner than ribeye, with lower total fat and fewer calories per 100g raw. Protein content is similar. The nutrition table on this page shows the exact comparison so you can make an informed choice based on your preferences.
Price and value
Both NY Strip and Ribeye are considered premium steak cuts. Prices vary by market, store, grade, and region — sometimes strip costs more, sometimes ribeye does. Check the reference price comparison on this page for the values in our dataset. Both offer strong value relative to other premium cuts.
Best doneness
Both cuts are most commonly cooked to medium-rare (130–135°F) or medium (140–145°F). Ribeye benefits from medium-rare or slightly above because the fat renders better with a bit more heat. NY Strip works well across the range from rare to medium.
Choosing between them
Choose NY Strip if you want a leaner steak with a clean beefy flavor and a firmer bite. Choose Ribeye if you want maximum marbling, a rich buttery flavor, and a more tender eating experience. Neither is universally better — it depends on your preference for flavor, texture, and fat content.
Frequently asked questions
Is New York Strip better than Ribeye?
Neither is universally better. NY Strip is leaner with a cleaner beef flavor, while Ribeye has more marbling and a richer taste. It depends on whether you prefer lean and beefy or rich and buttery.
Which steak is more tender?
Ribeye is typically more tender due to its higher fat content. The intramuscular fat softens the muscle fibers during cooking. NY Strip has a firmer, meatier bite that some people prefer.
Which steak has more marbling?
Ribeye has significantly more marbling, especially in the rib cap section. This fat is what gives ribeye its signature richness and buttery texture.
Which steak has more protein?
Both cuts have similar protein content per 100g raw — the difference is small. NY Strip may be slightly higher in protein per calorie because it has less fat.
Which steak has fewer calories?
NY Strip is typically lower in calories per 100g raw because it contains less intramuscular fat than ribeye. Check the nutrition table on this page for the exact comparison.
Which steak is better for grilling?
Both grill well. NY Strip has a more consistent thickness that cooks evenly. Ribeye may flare up more on the grill due to higher fat content. Use a two-zone setup for ribeye to manage flare-ups.
Which steak offers better value?
Both are premium cuts and pricing varies by market, grade, and store. Ribeye offers maximum marbling and tenderness. NY Strip offers a leaner profile with a clean beefy flavor. Compare the reference prices on this page alongside your local store prices.
Which steak is better for beginners?
Both are forgiving cuts. NY Strip has a more consistent shape, making it easier to judge cooking time. Ribeye stays moist even if slightly overcooked thanks to its fat content.
Can I substitute New York Strip for Ribeye?
Yes, in most recipes. The main difference will be less marbling and a leaner result with strip. Cooking times are similar for the same thickness.
Which steak is leaner?
NY Strip is leaner with less total fat and less saturated fat per 100g raw. It is a better choice if you are tracking fat intake while still wanting a premium steak experience.
Data source
Nutrition values are from the shared per 100g raw reference system maintained from USDA FoodData Central source records. Price values are general planning estimates, not live store quotes. This comparison is for informational nutrition logging and meal planning use only. It is not medical guidance. Values are per 100g raw reference data from USDA FoodData Central source records unless noted. Both cuts are compared using per-100g raw values from the shared site dataset. NY Strip data corresponds to boneless top loin steak, trimmed. Ribeye data corresponds to boneless ribeye, separable lean and fat, trimmed.
Data last reviewed: 2026-07-27
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