Which is leaner, ribeye or filet mignon?

December 4, 2025 •

4 min read

According to USDA data, a 100-gram serving of raw filet mignon contains approximately 7.1 grams of total fat, while the same serving size of raw ribeye contains around 10.6 grams, making filet mignon the distinctly leaner choice. This difference in fat content not only impacts the nutritional profile of each steak but also fundamentally changes its flavor, texture, and ideal cooking method.

Quick Summary

Filet mignon is the leaner steak, with significantly less fat marbling than a ribeye. The lower fat content makes filet mignon more tender and milder in flavor, while the generous marbling in a ribeye contributes to a richer, beefier taste.

Key Points

Filet Mignon is Leaner: With less marbling, filet mignon has a lower fat and calorie count per serving than ribeye.
Ribeye is More Flavorful: The higher fat content and marbling in a ribeye results in a richer, more robust beef flavor.
Filet Mignon is More Tender: Since the tenderloin muscle is rarely used, the resulting filet mignon is exceptionally soft and tender.
Fat Affects Cooking: The higher fat content makes ribeye more forgiving to cook, while the leanness of filet mignon requires careful temperature control to prevent drying out.
Cost reflects Scarcity: Filet mignon is typically more expensive per pound than ribeye due to its scarcity on the animal.
Choose based on Preference: The best steak depends on what you value most—the delicate tenderness of a filet or the rich, hearty flavor of a ribeye.

Leaner by the Numbers: Ribeye vs. Filet Mignon

When it comes to two of the most popular and premium steak cuts, the primary difference lies in their fat content. This distinction isn't just about nutrition; it's the very reason for their contrasting flavor profiles, tenderness, and price points. While the rich marbling of a ribeye is cherished by many for its robust, beefy flavor, the minimal fat in a filet mignon is prized for its exquisite tenderness and delicate, buttery taste.

The Science Behind the Lean

The leanness of filet mignon is a direct result of its origin on the cow. The filet mignon is cut from the tenderloin, a long, thin muscle located along the spine that gets very little exercise. Because the muscle is largely inactive, it remains soft and has minimal connective tissue and very little intramuscular fat, or marbling. The ribeye, in contrast, comes from the rib section of the cow, a muscle that bears more weight and contains significantly more marbling. This dense network of fat is what melts during cooking, basting the meat from the inside and infusing it with flavor and moisture, making the ribeye more forgiving to cook.

Nutritional Comparison: Filet Mignon vs. Ribeye

To better understand the nutritional differences, let's compare the key metrics for a typical 3.5-ounce (100-gram) serving of each steak, based on approximate USDA data for raw, trimmed cuts.


Nutrient (per 100g raw)	Filet Mignon	Ribeye
Total Fat	~7.1 g	~10.6 g
Saturated Fat	~2.8 g	~4.0 g
Calories	~180 kcal	~270 kcal
Protein	~22 g	~19 g

As the table clearly shows, the filet mignon offers a significantly leaner profile with fewer total calories and fat per serving compared to the ribeye. While both are excellent sources of high-quality protein, iron, and zinc, the filet mignon is the clear winner for those prioritizing a lower fat intake.

Taste, Texture, and Cooking Methods

The nutritional differences translate directly to the overall steak experience. Your choice between ribeye and filet mignon often comes down to your personal preference for texture and flavor intensity.

Filet Mignon: Tenderness over Flavor

Flavor: The mild, buttery flavor of the filet mignon is delicate and refined. It does not have the overpowering beefy flavor of a ribeye. For this reason, it is often paired with a complementary sauce or wrapped in bacon to add a layer of flavor.
Texture: The melt-in-your-mouth tenderness of the filet mignon is its defining characteristic and what makes it one of the most sought-after cuts. It is incredibly soft and easy to cut.
Cooking: Because of its low-fat content, filet mignon can dry out easily if overcooked. It is best cooked quickly over high heat to achieve a sear, then finished in the oven to a medium-rare or medium doneness. It does not fare well when cooked beyond medium.

Ribeye: Flavor over Lean

Flavor: The rich, bold, and beefy flavor of the ribeye is a direct result of its abundant fat marbling. The melting fat bastes the meat as it cooks, resulting in a juicy and flavorful bite.
Texture: While still very tender, the ribeye has a slightly firmer texture compared to the filet mignon. The fat cap and marbling create a hearty, juicy feel.
Cooking: The high fat content makes the ribeye more forgiving and versatile for cooking. It can handle high heat on the grill or in a cast-iron pan and remains juicy even if cooked slightly past the ideal temperature.

Conclusion: Making the Right Choice for You

To definitively answer the question, filet mignon is the leaner of the two steaks. If your primary concern is minimizing fat and calories, particularly saturated fat, the filet mignon is the healthier option. It is an excellent source of protein, iron, and B vitamins, and when prepared correctly, delivers an unparalleled tenderness. The filet's delicate flavor and luxurious texture make it a popular choice for special occasions.

However, if your priority is a bold, intensely beefy flavor, the ribeye is the superior cut. Its rich marbling creates a succulent, juicy steak that is more forgiving to cook and delivers a classic, robust steak-eating experience. The best choice ultimately depends on your personal taste preference and dietary goals.

For those looking for an even leaner option than filet mignon, there are other steak cuts available. Cuts like top sirloin, flank steak, and eye of round are even leaner but sacrifice the superior tenderness of a filet mignon. You can learn more about different beef cuts and their nutritional information by visiting authoritative sources such as the USDA Food Safety and Inspection Service website or Beef. It's What's For Dinner.

To recap: Choose filet mignon for a leaner, more tender, and delicate steak. Choose ribeye for a richer, more flavorful, and juicy steak.

Cooking Recommendations

For Filet Mignon:

Pan-Sear: Use a cast-iron skillet with a small amount of oil over high heat for 3-4 minutes per side to develop a crust. Finish in a preheated oven at 350°F (175°C) until medium-rare (130-135°F / 54-57°C).
Wrap in Bacon: To add fat and flavor, wrap the filet in a slice of bacon and secure it with a toothpick before cooking.

For Ribeye:

Grill: Cook over medium-high heat on a grill to let some fat drip away while developing a charred flavor.
Reverse Sear: This method involves cooking the steak at a low temperature in the oven first, then finishing it with a quick, high-heat sear for the perfect crust. This works exceptionally well for a thicker, marbled steak like a ribeye.

By understanding the unique properties of each cut, you can confidently choose the right steak for your palate and your health goals.

Frequently Asked Questions

Filet mignon is generally considered the healthier option due to its significantly lower fat and calorie content compared to ribeye. However, both are excellent sources of protein, iron, and zinc.

The rich flavor of a ribeye comes from its high fat content and abundant marbling. As the steak cooks, the fat melts and bastes the meat, creating a robust, beefy taste that a leaner cut like filet mignon cannot match.

The value of a filet mignon depends on what you prioritize. It is more expensive due to its rarity and exceptional tenderness, but if you prefer bold flavor, the more affordable ribeye may be a better choice. The cost reflects its premium status and texture.

Yes, filet mignon can be grilled, but it requires careful attention to avoid overcooking and drying out. A good method is to pan-sear it first and then finish it on the grill or in the oven.

Because of its mild flavor, filet mignon is often served with a pan sauce, a compound butter, or wrapped in bacon to enhance its taste.

A ribeye is often more forgiving for a novice cook. Its higher fat content provides more moisture and acts as a buffer against drying out if it's left on the heat a little too long.

Yes, grass-fed beef typically has less total fat and contains more healthy omega-3 fatty acids compared to conventional grain-fed beef. This means a grass-fed ribeye would be somewhat leaner and healthier than a grain-fed one.