Does a NY Strip or Ribeye Have More Fat?

December 8, 2025 •

3 min read

According to one nutritional comparison, a 4oz serving of ribeye can contain over three times the fat of a comparable NY strip cut. This significant difference in fat content is the single most important factor when answering the question: does a NY strip or ribeye have more fat?

Quick Summary

The ribeye has more extensive marbling and a higher overall fat content than the NY strip. This extra fat creates a richer, more buttery flavor and a tender, melt-in-your-mouth texture, while the NY strip offers a firmer, beefier taste.

Key Points

Fat Content: The ribeye has significantly more fat, largely from its extensive intramuscular marbling.
Marbling: Ribeye's fat is distributed throughout the muscle, creating a buttery and tender steak, while the NY strip's fat is mainly concentrated in a thick outer edge.
Flavor Profile: The higher fat in a ribeye results in a richer, more decadent flavor, whereas the leaner NY strip offers a more intense, classic beef taste.
Nutritional Value: A comparable serving of ribeye has higher calories and total fat than a NY strip, making the strip a leaner choice for those counting calories.
Texture: Ribeye is prized for its melt-in-your-mouth tenderness due to the melting fat, while the NY strip provides a firmer, more satisfying chew.
Cooking Considerations: The NY strip's lower fat content makes it easier to grill with fewer flare-ups, while a ribeye requires more careful temperature management.

Origins and Characteristics

Before diving into the fat content, it's essential to understand where these two popular steaks come from. Both the NY strip and the ribeye are considered premium cuts, but they originate from different parts of the cow, which directly affects their composition.

Where does the Ribeye come from?

The ribeye is cut from the rib primal section, which runs along the cow's back, specifically from the sixth to the twelfth rib. This area is not heavily exercised, which helps keep the muscle tender. However, its defining feature is the generous amount of intramuscular fat, known as marbling, that is distributed throughout the meat. This marbling includes a distinct 'eye' of fat in the center, and a flavorful fat cap.

Where does the NY Strip come from?

The NY strip, also known as the strip loin or Kansas City strip, is cut from the short loin, located just behind the rib section. Like the ribeye, the short loin is a less-used muscle, resulting in a tender steak. However, the NY strip is a leaner cut with less overall marbling. It is characterized by a firm texture and a thick band of fat along one edge, which is often trimmed.

A Closer Look at Fat and Flavor

When it comes to flavor, the difference in fat content is paramount. Fat is the primary source of the rich, buttery taste in a steak. As the fat melts during cooking, it bastes the meat from within, enhancing its juiciness and flavor.

Ribeye: The abundant marbling throughout the ribeye creates a juicy, decadent steak with a rich, buttery flavor and a soft, velvety mouthfeel. The fat renders and caramelizes on the grill or pan, contributing to a savory, crusty exterior.
NY Strip: The NY strip has moderate marbling compared to the ribeye, giving it a robust, beef-forward flavor that many steak enthusiasts prefer. Its firmer texture provides a satisfying chew, and the leaner profile means the true taste of the beef is more pronounced.

Cooking Methods for Both Steaks

Both the NY strip and ribeye are excellent candidates for high-heat cooking methods, but their fat content dictates slight differences in technique.

For the Ribeye:
- Grilling: Due to its high-fat content, ribeye can cause flare-ups on the grill. A two-zone grilling method, searing over direct heat and finishing over indirect heat, is often recommended.
- Pan-Searing: A cast-iron skillet is ideal for pan-searing, as it achieves a fantastic crust. For thicker cuts, finishing in the oven ensures even cooking throughout.
For the NY Strip:
- Hot and Fast: The leaner nature of the NY strip makes it suitable for cooking hot and fast to prevent it from drying out. Searing for a few minutes on each side is key.
- Grilling: The NY strip's lower fat content results in fewer flare-ups, making it a reliable and easy cut to grill.

Comparison Table: NY Strip vs. Ribeye


Feature	NY Strip	Ribeye
Cut Location	Short Loin	Rib Primal
Fat Content	Moderate marbling, fat cap on edge	High marbling, fat woven throughout
Flavor	Bold, robust beef flavor	Rich, buttery, and decadent
Texture	Firm, satisfying chew	Tender, melt-in-your-mouth
Juiciness	Very juicy, but less than ribeye	Exceptionally juicy and succulent
Price	Generally slightly less expensive	Typically more expensive per pound

Nutritional Breakdown

When considering the nutritional aspect, the fat difference becomes even clearer. Data shows a significant disparity in total fat and calories, emphasizing the ribeye's richer profile.

NY Strip (approx. 4oz serving)
- Calories: 154 kcal
- Total Fat: 5g
- Protein: 25g
Ribeye (approx. 4oz serving)
- Calories: 245 kcal
- Total Fat: 17g
- Protein: 22g

This nutritional contrast highlights that while both are excellent sources of protein, the ribeye is the higher-calorie, higher-fat option. For those monitoring fat intake, the NY strip provides a leaner, but still flavorful, alternative.

Conclusion: Which Steak Has More Fat?

Ultimately, the answer to the question, "Does a NY strip or ribeye have more fat?" is decisively the ribeye. Its placement on the cow and generous, interwoven marbling give it a distinct advantage in both fat content and flavor. The NY strip, while still a tender and flavorful cut, offers a leaner, more robust beef experience. Your choice depends on your preference: the luxurious, buttery richness of the ribeye or the bold, meaty chew of the NY strip. Both are exceptional steaks, each offering a unique and memorable dining experience.

For more in-depth information on different cuts of beef and their characteristics, you can refer to the website for Beef. It's What's For Dinner.

Frequently Asked Questions

The ribeye is generally considered more tender than the NY strip due to its higher fat content and extensive marbling, which melts during cooking to create a softer texture.

Both can be grilled, but the NY strip is often easier for beginners as its lower fat content produces fewer flare-ups. A ribeye requires more careful heat management to prevent charring.

Yes, for those monitoring fat and calorie intake, the NY strip is the healthier choice. It is a leaner cut with fewer calories and less total fat per serving.

The ribeye typically costs slightly more per pound than the NY strip due to its richer marbling and higher fat content, which is a desirable trait for many steak lovers.

A bone-in steak, whether a ribeye or a strip, typically does not have more fat in the meat itself but may weigh more due to the bone. The presence of the bone can add some flavor and insulation during cooking.

The key flavor difference stems from the fat. A ribeye's high marbling creates a rich, buttery, and decadent flavor, while the leaner NY strip has a more robust, pure beef flavor.

While you can trim the outer fat cap from a ribeye, you cannot remove the extensive intramuscular fat (marbling) that runs throughout the steak. This marbling is what defines the ribeye's flavor and tenderness.