Few foods are as universally loved as a perfectly cooked steak. That rich, savory flavor and satisfying texture just hits the spot.
Two of the most popular cuts of beef, the rib eye and filet mignon, are often pitted against each other. But which one is truly the best?
This article will explore the differences between the rib eye vs filet, diving into their unique characteristics, ideal cooking methods, and, ultimately, helping you decide which steak deserves a spot on your plate.
Understanding the Cuts: Ribeye and Filet Mignon Defined
Ribeye and filet mignon are both premium cuts of beef, but they differ significantly in their location on the animal, their fat content, and their overall flavor profile.
What is a Ribeye?
The ribeye comes from the rib section of the beef carcass, and it’s known for its rich marbling and intramuscular fat. That marbling is what gives it its distinctive flavor and juiciness.
You’ll often find ribeye sold either bone-in or boneless. The bone-in version is sometimes called a “cowboy ribeye,” which sounds pretty awesome, right?
What is a Filet Mignon?
Filet mignon, on the other hand, is cut from the tenderloin, a muscle located under the ribs. This cut is famous for being incredibly tender and lean, with much less marbling than a ribeye.
Because the tenderloin muscle doesn’t get much of a workout, the filet mignon is the most tender cut of beef you can buy.
Flavor Profile: A Tale of Two Steaks
Ribeyes and filets are both great cuts of beef, but they taste quite different.
The ribeye has a bold, beefy flavor. This is due to its high fat content. As the steak cooks, the fat melts and bastes the meat from the inside. Many people find that this marbling gives the ribeye a rich, intense flavor.
Filet mignon, on the other hand, has a more subtle flavor. People often describe it as buttery, a quality that comes from its tenderness.
Ultimately, the best steak for you depends on what you like.
Cooking Methods: Achieving Steak Perfection
The way you cook a ribeye or filet mignon can dramatically change the outcome. Here’s a breakdown of the best methods for each cut:
Cooking Ribeye
Because of its thickness and generous fat, grilling is a popular way to cook a ribeye. You can also pan-sear it or broil it.
To start, take the steak out of the fridge about 30 minutes before you plan to cook it. This will allow it to come up to room temperature, which helps it cook evenly.
Generously season it with salt and pepper.
For optimal flavor, sear the steak to get a good crust, and then baste it with butter and herbs, like thyme and rosemary.
Cooking Filet Mignon
Filet mignon can be pan-seared, grilled, or even oven-roasted.
Because it’s so lean, filet mignon is often wrapped in bacon before cooking to give it more flavor and keep it moist.
It’s crucial to cook it to the correct internal temperature. Overcooking will make it dry and tough, and nobody wants that!
Nutritional Value: A Quick Look
If you’re watching calories or fat, filet mignon is the better choice. A four-ounce serving has less than 200 calories.
Ribeye has more calories and fat because of its marbling. However, that marbling is also what gives it its flavor.
The good news is that both cuts have plenty of protein and important nutrients.
Frequently Asked Questions
Why is ribeye more expensive than filet mignon?
Actually, filet mignon is typically more expensive than ribeye! This is because the tenderloin, from which filet mignon is cut, is a smaller and more prized muscle. Steaks cut from this area are tender and highly sought after, increasing their market value. Ribeyes, while flavorful, come from a larger section of the cow.
Is a ribeye or filet more tender?
Filet mignon is generally considered more tender than ribeye. The tenderloin muscle does very little work, resulting in a buttery, melt-in-your-mouth texture. Ribeye, while still tender, has more muscle and marbling, giving it a slightly chewier, but also a much richer, texture.
Which is better, filet or ribeye?
There’s no definitively “better” steak – it all comes down to personal preference! If you prioritize tenderness above all else, filet mignon is your winner. But if you want a steak bursting with rich, beefy flavor and are okay with a slightly less tender bite, ribeye is the way to go. It’s a matter of taste!
Which is better rib fillet or eye fillet?
This question uses Australian terms for the same cuts of beef. “Rib fillet” is another name for ribeye, and “eye fillet” is what Australians call filet mignon. Knowing that, the answer is the same as above: it depends on what you’re looking for in a steak! Ribeye (rib fillet) offers intense flavor, while filet mignon (eye fillet) is prized for its exceptional tenderness.
Key Takeaways
Ribeye steaks are famous for their rich, beefy flavor and juicy texture, while filet mignon is prized for its tenderness and more subtle taste. So, which is better?
The truth is, it’s all a matter of personal preference. The “best” steak depends on what you’re looking for in terms of taste and overall experience.
The next time you’re deciding what to order at a steakhouse or planning a special meal at home, consider trying both cuts. Experiment with different cooking methods and see which one you like best. After all, the most important thing is to enjoy your steak!