Ribeye Steak vs Tenderloin (Filet Mignon)
Compare ribeye steak and tenderloin (filet mignon) 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 | Ribeye Steak | Tenderloin (Filet Mignon) | Diff |
|---|---|---|---|
| Calories | 291 kcal | 227 kcal | 64 kcal |
| Protein | 18.9g | 20.9g | -2g |
| Total Fat | 23.8g | 15g | 8.8g |
| Saturated Fat | 9.9g | 5.9g | 4g |
| Carbohydrates | 0g | 0g | — |
| Cholesterol | 69mg | 70mg | +-1mg |
| Iron | 1.7mg | 2.1mg | -0.4mg |
| Zinc | 4.1mg | 4.4mg | -0.3mg |
| Vitamin B12 | 2.1µg | 2.6µg | -0.5µg |
| Niacin (B3) | 5.3mg | 6.1mg | -0.8mg |
| Selenium | 19.2µg | 24.6µg | -5.4µg |
| Potassium | 266mg | 318mg | -52mg |
Ribeye Steak
Well-marbled, tender, and flavorful steak from the rib section. Known for its rich taste and buttery texture due to intramuscular fat.
Tenderloin (Filet Mignon)
The most tender cut of beef, with mild flavor and minimal fat. Premium cut from the short loin, prized for its buttery texture.
Price comparison
Practical differences
Tenderness vs flavor
Tenderloin (filet mignon) is the most tender cut on the animal but has a milder flavor. Ribeye is less tender but has far more marbling and a more intense beefy taste.
Fat content
Ribeye contains roughly 2-3 times more total fat than tenderloin per 100g. This makes tenderloin the clear choice for calorie- or fat-conscious diners.
Cooking approach
Tenderloin is best seared quickly and served rare to medium-rare. Ribeye benefits from slightly longer cooking to render its marbling for maximum flavor.
When to pick which
Choose tenderloin when tenderness and leanness are the priority (special occasions, elegant plates). Choose ribeye when rich flavor and a hearty steak experience matter more.
Frequently asked questions
How do tenderloin and ribeye differ nutritionally?
Tenderloin is significantly leaner, with fewer calories and less saturated fat per serving. Ribeye has more intramuscular fat and total calories. Both deliver complete protein, iron, and B12 in comparable amounts.
Why is tenderloin so expensive?
The tenderloin (psoas major muscle) is a small muscle that does very little work, making it exceptionally tender. Each cow yields only about 4-6 pounds of it, which drives the premium price.
Which is better for grilling?
Ribeye is generally easier to grill because its fat keeps it moist even at higher heat. Tenderloin can dry out quickly on the grill and benefits from careful temperature control.
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.
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