A family choosing meat in the grocery store

When it comes to grilling, two types of steaks reign supreme: New York Strip and Ribeye. Both are delicious, but they have some key differences. In this blog post, we will discuss the differences between these two cuts of meat so that you can make the best decision when you're at the grocery store!

What are New York Strip and Ribeye?

Just about everyone loves a great steak, but not everyone knows the differences between the two most popular cuts: New York strip and Ribeye.

New York Strip

Compare New York Strip Steak next to Ribeye

The strip steak, often known as New York Strip or Kansas City Strip, is a high-end cut of beef that comes from the muscle area extending from the hip bone up to the shoulder blade. This cut has few connective tissues because it covers a single muscle, making it highly delicate.

New York Strip gets its name from the city it was first popularized in, and it's known for being a leaner cut of meat. Coming from the short loin of the cow, this steak is well-marbled and has a rich flavor. The average cost of a New York Strip steak is about $19.99 per pound.


Ribeye is a cut of meat from the rib region of the cow. Ribeye steak is one of the most popular and well-known steaks because it's delicate, juicy, and flavorful with just enough fat. The New York Strip and the Rib Eye are from the same muscle area, making them popular meat cuts. The only difference is the amount of fat that each steak contains.

It's considered one of the most flavorful and tender cuts of beef, and it's also one of the most expensive, with an average cost of $24.99 per pound. The reason for the higher price tag is that ribeye steaks have more marbling, which means they're juicier and more flavorful.

Grilled Ribeye ready for feasting!

Summary of Main Differences

From the type of meat to the fat content, there are a few key differences that you should know about before you grill your next steak!

  • New York Strip is a leaner cut of meat with less marbling (fat), which means it can be tougher in texture than Ribeye.
  • Ribeye is a fattier cut of meat, which means it is more tender than the New York Strip. It also has more flavor because of the higher fat content.
  • New York Strip is best cooked using high heat methods like grilling or broiling, while Ribeye is best cooked using low and slow methods like smoking or barbecuing.
Grilled New York Strip

Texture and Taste

The Ribeye steak has a lot of marbling and a rich, deep taste. This cut comprises longissimus and spinalis muscles, which have a standard pad of fat that separates the two tissues. If cooked correctly, the fatty steak will have a melt-in-the-mouth texture.

For this New York Strip, the same muscle group as the Ribeye produces a tender, flavorful steak with a thick pad of fat down one side. Because it is leaner than the ribeye cut and can dry out when cooked, it is commonly sliced to an inch or more in thickness. They may have a fair amount of marbling but won't be as rich in flavor as a ribeye steak.

How to Grill Each Type of Steak

Grilling the Perfect Steak with the Encore Hybrid Grill from American Made Grills

Now that we've gone over the differences between New York Strip and Ribeye, it's time to learn how to grill each type of steak!


Ribeye steaks are best cooked using low and slow methods like smoking or barbecuing. These methods allow the fat to render out slowly, making the steak juicy and tender. Set your grill up for indirect heat and preheat to 225 degrees Fahrenheit to smoke a ribeye steak. Place the steaks on the grates away from the heat source and cook for 60-90 minutes, or until the internal temperature reaches 130 degrees Fahrenheit.

New York Strip

New York Strip steaks are best cooked using high heat methods like grilling or broiling. The high heat helps to sear the steak and lock in the juices. Preheat your grill to high heat and cook the steaks for two to three minutes per side to grill a New York Strip steak. For a one-inch-thick steak, this should be enough time to get a nice char on the outside while still cooking the steak to medium-rare. You can also broil New York Strip steaks in the oven by setting the range to broil on high and cook for four to six minutes per side.

No matter which type of steak you're grilling, make sure to let it rest for five to ten minutes before cutting into it. Resting allows the juices to redistribute evenly throughout the meat, making it even more tender and flavorful.

Tips for Grilling the Perfect Steak

The pristine craftsmanship of the Atlas Grill

Now that you know the differences between New York Strip and Ribeye, as well as how to grill each type of steak, here are a few tips to help you make the perfect steak:

  • Use a meat thermometer to check the internal temperature of your steak. This tool is the best way to ensure that your steak is cooked to perfection.
  • Season your steak with salt, pepper, and any other herbs or spices that you like. Remember that less is more when it comes to seasoning because you don't want to overpower the meat's natural flavor.
  • When grilling, use tongs or a spatula to flip your steak instead of piercing it with a fork. Cutting into the meat will allow all of those delicious juices to run out, making your steak dry and less flavorful.
  • Allow your steak to rest for at least five minutes before cutting into it to redistribute the juices and make your steak even more tender and delicious.

Which Steak is Best for You?

Which steak is best for you is really up to your personal preference. If you're looking for a flavorful steak with a rich, deep taste, then the Ribeye is the way to go. If you're looking for a leaner steak that is still tender and juicy, then the New York Strip is your best bet. No matter which type of steak you choose, following these grilling tips will help you cook it to perfection.

For more grilling tips and recipes, be sure to check back each week for new posts. American Made Grills is your source for luxury barbecues and accessories trailblazing the grill master movement.

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March 15, 2022 — Jason Klein