Ribeye vs Striploin (New York Strip / UK Sirloin): Which Steak?
Ribeye comes from the rib and is more marbled, softer and richer; striploin comes from the short loin just behind it and is firmer, leaner and beefier. They are often priced about the same.
Side by side
| Ribeye | Striploin | |
|---|---|---|
| Primal | Rib | Loin (short loin) |
| Tenderness | Very tender | Tender |
| Fat | High marbling | Moderate marbling, fat cap on one edge |
| Price | Premium | Premium |
| Best cooked | Grill, pan-sear | Grill, pan-sear |
| UK name | Rib-eye | Sirloin |
| Dutch name | Ribeye / entrecote | Entrecote (dunne lende) |
| Turkish name | Antrikot | Kontrfile |
| Energy per 100 g raw | 228 kcal | 163 kcal |
| Fat per 100 g raw | 16.7 g | 8.17 g |
| Protein per 100 g raw | 19.3 g | 22.4 g |
Nutrition from USDA FoodData Central (FDC IDs 173402 and 171750); see each cut guide for the exact USDA entry.
The main differences
- Marbling: ribeye has more fat running through it, plus a fatty seam around the cap; striploin has a fat cap on one edge only.
- Texture: ribeye is softer, especially the spinalis cap; striploin has a tighter grain and a firmer bite.
- Cooking: ribeye is forgiving and tolerates a little more doneness; striploin is best at medium-rare.
- Names: the striploin is the US New York strip and the UK sirloin; the UK sirloin is not the US sirloin.
Which should you buy?
Choose ribeye if you love a juicy, rich steak with plenty of fat.
Choose striploin if you prefer a cleaner, beefier steak with a bit more chew.