Tenderloin (Filet Mignon) vs Ribeye: Which Steak Is Better?
Tenderloin is the most tender and leanest steak, with a mild flavour; ribeye is less tender but much richer, thanks to its marbling. Tenderloin usually costs more per kilo.
Side by side
| Tenderloin | Ribeye | |
|---|---|---|
| Primal | Loin | Rib |
| Tenderness | The most tender cut | Very tender |
| Fat | Very lean | High marbling |
| Price | Most expensive | Premium |
| Best cooked | Pan-sear, roast whole | Grill, pan-sear |
| UK name | Fillet | Rib-eye |
| Dutch name | Ossenhaas | Ribeye / entrecote |
| Turkish name | Bonfile | Antrikot |
| Energy per 100 g raw | 147 kcal | 228 kcal |
| Fat per 100 g raw | 6.67 g | 16.7 g |
| Protein per 100 g raw | 21.7 g | 19.3 g |
Nutrition from USDA FoodData Central (FDC IDs 173988 and 173402); see each cut guide for the exact USDA entry.
The main differences
- Tenderness: tenderloin is softer than any other cut; ribeye is tender but has more bite.
- Fat and flavour: tenderloin is very lean and mild, so it is often served with a sauce or wrapped in bacon; ribeye is well marbled and full of flavour on its own.
- Cooking: tenderloin dries out past medium-rare; ribeye handles medium better.
- Size: filet mignon steaks are small and thick; ribeye steaks are larger.
Which should you buy?
Choose tenderloin if tenderness matters most, or you want a lean steak.
Choose ribeye if flavour and juiciness matter most.
Read the full guides: Tenderloin · Ribeye