Tag: Grilling steaks

Over 75% of steak-eaters report that tenderness and flavor are the most important factors when choosing a cut. Choosing between a sirloin or ribeye steak can be a tough decision for any steak lover, as both are highly regarded cuts of beef with distinct characteristics. This guide will break down the key differences to help you select the perfect steak for your preferences and occasion.

Ranked as the fourth most tender steak cut, a fact discovered through extensive research by the Beef Checkoff Program in 2008, the Denver steak has rapidly gained popularity among steak enthusiasts. However, the established and beloved ribeye remains a strong contender. But is Denver steak better than ribeye when considering all factors?

Per nutritional analysis, a standard 4oz cooked ribeye steak contains significantly more fat—around 17g—than a comparable 4oz NY strip, which averages about 5g. The key difference in fat content between NY strip and ribeye is a major factor influencing their distinct flavor profiles and textures.

Ribeye steak typically contains more than double the fat content of sirloin, with some estimates placing it at 20 grams of fat per 100g compared to sirloin's leaner 9 grams. This significant difference in marbling is the primary factor in determining which is more fatty, sirloin or ribeye, and dictates much of their flavor and texture profile.