The Difference Between Ribeye and Filet Mignon

Ribeye vs. filet mignon is a common question for people who enjoy meat but are not very familiar with the cuts of beef. Both are high-quality cuts of beef that many people order at eating establishments. They each have their unique traits and cooking methods, but there is one thing they both have in common: tenderness. These tender cuts help make the meat melt in your mouth and give you a unique eating experience. In this article, I will compare these two cuts to determine which is better for each situation; rib eye or filet mignon?

What is a Ribeye Cut of Beef?

The ribeye comes from the rib section of the cow. The ribeye steak comes from the same area as the prime rib roast, but it is sliced into a steak instead of being cooked as a whole roast. The meat displays a generous amount of marbling (excess fat) and stripes of muscle and has a high concentration of intramuscular fat, which makes it very tender and juicy. This steak has a large size, comes boneless or bone-in depending on how it is cut, and ensures that you will have enough to share with your guests.

What is a Filet Mignon Cut of Beef?

A filet mignon cut of beef also referred to as tenderloin, is the most tender part of the cow. This steak's muscle does not get a lot of exercise and therefore stays tender over time with fewer calories than other cuts of beef. This cut of meat is from the small end of the tenderloin located in the cow's back. The filet mignon steak does not have a lot of marbling and muscle stripes, but it is still very juicy and tasty, with less than 200 calories per four oz serving.

How do you Cook a Ribeye Steak?

You can cook a ribeye steak in various methods, including in the oven, in a skillet, or most popularly on the grill. Before cooking your steak, you should make sure it is at room temperature by taking it out ahead of time. Once your meat is ready to cook, season your meat with salt and pepper.

You can cook the steak in a skillet or oven, and it is recommended to use oil with a high smoke point, such as grape seed oil. The steak should be seared on each side for at least four minutes and finished for another three to six minutes (depending on the thickness of your filet and how you like it cooked).

You should baste the steak with some melted butter, garlic (if you like), or some other sauce to ensure that it is moist and flavorful. After cooking, let the steak rest for five minutes before serving so that it can absorb all of its juices.

How do you Cook a Filet Mignon Steak?

Like a ribeye steak, you can cook filet mignon in many ways. Both types of beef use similar preparation but yield different textures and flavors due to the different kinds of muscle, tissue, and fat in each. The grill is by far the most popular method, but it is also possible to cook it in the oven or on the skillet. This cut of beef is so delicate that you don't need to marinate it before eating.

You should season your meat with salt and pepper to start, but most people will add a touch of garlic or other herbs and spices for more flavor. It is recommended to cook the filet mignon steak in a skillet over medium-high heat until it is cooked through. The outside of the steak should be seared, which locks in all of its juices. This method is beneficial for those cooking filet mignon at home because it is difficult to know how your steak is cooking with an open flame on a grill.

Once you have seared both sides of the steak, put the meat in the oven for five minutes to finish off cooking. The final steak will be medium-rare and full of flavor. Another popular preparation is to wrap the filet mignon in bacon or pancetta with some herbs and spices to give it extra flavor.

Ribeye vs. Filet Mignon: Which is Better?

These two cuts of beef are both high quality and give the eater a unique eating experience. While each steak is cut from a different part of the cow and has its cooking methods, they carry their signature tenderness and flavor.

Ribeye is typically thicker than filet mignon because it comes from a more active part of the cow. This difference in location causes it to have more marbling and natural flavors, which is why many people like to grill their ribeye steak over an open flame (like a backyard barbecue).

Filet mignon is very tender because it comes from a cow that does not get as much exercise due to its position in the back. This causes the cut of beef to have less marbling and stripes of muscle and is still very flavorful due to its softer texture and location.

The difference between ribeye and filet mignon comes down to personal preference when trying out these unique cuts for yourself. It all depends on how you like your steak cooked and the type of flavor you are looking for in your meal.

For more information on grilling the perfect steak and other grilling tips, check out our blog of grilling tips.