Is ribeye or filet mignon more fatty?

November 22, 2025 •

3 min read

According to nutritional data, ribeye steak has a significantly higher fat content compared to filet mignon. The answer to whether is ribeye or filet mignon more fatty lies in the cut's location and the resulting intramuscular fat, or marbling. This key difference profoundly impacts flavor, tenderness, and how each steak is best cooked.

Quick Summary

This article details the fat content comparison between ribeye and filet mignon, explaining how their respective cuts affect marbling and flavor. It also covers nutritional differences, cooking techniques, and helps you decide which steak best suits your preferences.

Key Points

Ribeye is more fatty: The ribeye contains significantly more intramuscular fat, known as marbling, than the filet mignon.
Fat enhances flavor: The high fat content in the ribeye melts during cooking, giving it a richer, more robust beef flavor compared to the milder filet mignon.
Filet mignon is leaner: Cut from the less-used tenderloin muscle, the filet mignon is one of the leanest and most tender beef cuts available.
Cooking methods differ: High-fat ribeye benefits from high-heat searing, while the lean filet mignon requires careful cooking to prevent it from drying out.
Texture varies with fat: The fat in a ribeye results in a juicy and tender texture, while the lack of fat in the filet mignon gives it an incredibly soft, buttery mouthfeel.
Nutritional profiles contrast: A 100-gram ribeye has approximately 20g of fat, whereas the same portion of filet mignon has about 7g, making the filet a healthier, leaner choice.

Understanding the cuts: Ribeye vs. Filet Mignon

The fundamental difference in fat content between a ribeye and a filet mignon stems directly from which part of the cow they are sourced. This anatomical difference is the primary factor influencing the texture, flavor, and cooking characteristics of each steak. Knowing this can guide your choice, whether you prioritize a rich, beefy flavor or a melt-in-your-mouth tenderness.

The Ribeye: A lesson in marbling

The ribeye is cut from the rib section, a muscle that does more work than the tenderloin. It is known for its extensive intramuscular fat, which appears as fine, white streaks and flecks throughout the meat, a characteristic known as marbling.

Location: Between the cow's shoulder and loin.
Fat content: High due to abundant marbling.
Flavor profile: Robust and beefy, largely thanks to the fat that melts during cooking.
Texture: Tender and juicy, with a rich, buttery taste.

The Filet Mignon: The leanest of the tenderloin

The filet mignon is carved from the tenderloin, a muscle along the cow's spine that is barely used. This inactivity results in an exceptionally tender cut with very little connective tissue or marbling.

Location: From the small, end-portion of the tenderloin.
Fat content: Very low; one of the leanest cuts available.
Flavor profile: Mild and delicate, which is why it is often paired with sauces.
Texture: Incredibly soft and buttery, often described as having a 'melt-in-your-mouth' quality.

Nutritional comparison: Ribeye vs. Filet Mignon

The nutritional breakdown clearly illustrates the difference in fat content. For a standard 100-gram (approx. 3.5 ounces) serving, the disparity is significant.


Nutritional Aspect	Ribeye Steak (Approximate 100g)	Filet Mignon (Approximate 100g)
Calories	~290 kcal	~185 kcal
Total Fat	~20g	~7g
Protein	~24g	~26g

This table demonstrates that ribeye, with its higher fat and calorie count, is the more fatty cut. Conversely, filet mignon is the leaner option, with more protein per equally weighted serving.

Cooking techniques and flavor impact

The difference in fat content heavily dictates the best cooking methods for each steak.

Ribeye: The high fat content makes the ribeye more forgiving and ideal for high-heat cooking methods like grilling or searing in a cast-iron pan. The melting marbling bastes the steak from within, ensuring it stays juicy and flavorful even if slightly overcooked.
Filet Mignon: Because of its low fat content, filet mignon cooks very quickly and can dry out if overcooked. It is best prepared with careful, medium heat to preserve its tenderness. To enhance its mild flavor, it is often wrapped in bacon, basted with butter, or served with rich sauces.

Making the right choice for your palate

Your preferred flavor and texture profile should guide your selection. If you are seeking an intense, beef-forward experience with a juicy and rich texture, the higher fat content of the ribeye delivers on all counts. The marbling is the source of its signature taste and mouthfeel. For those who prefer a leaner, incredibly tender cut with a milder flavor, the filet mignon is the ideal choice. Its velvety texture is unmatched, making it a luxurious and delicate treat. For those who prioritize leanness for dietary reasons, the filet mignon offers a healthier option without sacrificing a premium steak experience. Ultimately, the superior steak is a matter of personal preference, but the fat content is the key distinguishing characteristic.

Conclusion

In summary, the ribeye is unequivocally the more fatty cut of the two, boasting significantly more marbling and a richer flavor profile as a result. Filet mignon, sourced from the less-used tenderloin muscle, is remarkably leaner and more tender, with a more delicate taste. Your choice hinges on whether you favor the robust, fatty taste of a ribeye or the delicate, buttery tenderness of a filet mignon. Both are premium cuts, but their contrasting fat content defines their unique characteristics.

For more culinary insights and cooking tips, reference our guide on choosing the best steak for your preferences.

Frequently Asked Questions

Ribeye steak has significantly more marbling, or intramuscular fat, than filet mignon. This is because the ribeye comes from the well-worked rib section, while the filet is from the much less active tenderloin muscle.

Filet mignon is generally considered the healthier option due to its lower fat and calorie content. However, both cuts are excellent sources of protein, and the best choice depends on individual dietary goals.

The robust, rich flavor of the ribeye comes directly from its higher fat content. As the fat melts during cooking, it bastes the meat and delivers a more intense, beefy taste compared to the milder flavor of the leaner filet mignon.

Filet mignon is widely regarded as the most tender cut of beef due to its origin from the very inactive tenderloin muscle. While ribeye is also tender, the filet's low fat and connective tissue content give it a uniquely soft, buttery texture.

Yes, to an extent. The higher fat content in a ribeye makes it more forgiving during cooking, as the fat helps to prevent the steak from drying out. The lean filet mignon, in contrast, can become dry if overcooked.

You can distinguish them by their appearance. A ribeye is typically a larger cut with thick, visible streaks of marbling throughout, and may be sold bone-in or boneless. A filet mignon is a smaller, rounder cut with a fine grain and very little visible fat.

Filet mignon is almost always more expensive than ribeye per pound. This is because there is a smaller amount of the tenderloin cut available on a cow compared to the rib section.