Are you considering buying a steak but can’t decide between two of the most popular cuts, Filet Mignon vs Ribeye? Both are renowned for their flavor and quality, but it can be hard to distinguish which one is better. Choosing between these two luxurious steaks goes beyond just personal preference—it comes down to comparing marbling texture, juiciness, fat content, and more.
Whether it’s a mouthwatering surf and turf night at your favorite restaurant or a romantic dinner cooked up with love in the kitchen of your own home, selecting the right cut is essential if you want to have an enjoyable experience. So which one should you go with: Filet Mignon or Ribeye?
In this blog post, we’ll take an in-depth look at each cut of beef so that you can make an informed decision when selecting your steak. Keep reading below to find out!
What are Filet Mignon?
Filet Mignon – one of the most sought-after cuts on the beef market. But what is it? This delicious treat comes from a tenderloin located inside of a ribcage, also known as the psoas major, two of which are found on either side of the ribcage in an animal. What’s more is that Filet Mignon is not only extremely tender but also one of the leanest cuts of beef, with low fat content.
As a buyer, if you’re looking for a lean cut of steak, filet mignon is an excellent option. Approximately 2-3 inches long and 1-2 inches thick, these round cuts come from the psoas major muscle of the animal.
You’ll want to watch out for a chewy silverskin, typically attached when these are cut; before cooking, this should be removed altogether!
What makes this particular variety especially appealing is that it contains just 2.5 grams of saturated fat – far lower than many other cuts of steak. Filet mignon hits the mark in terms of both making healthy choices and enjoying incredibly tender and flavorful protein.
- Small cuts
- Very low fat content
- Soft, tender texture
- Fine grain muscle
What are Ribeye Steak?
What are Ribeye steaks? They are large, tender cuts of meat that come from the longissimus dorsi muscle. This muscle runs along the cow’s back, starting at the shoulder blade and extending to the hip bone.
What makes it unique is that it doesn’t get much exercise, making it one of the tenderer cuts you can purchase for a steak. It also contains a fair amount of intramuscular fat which adds flavor and moisture to these large 11-16 inch steaks.
Ribeye steak is a flavorful cut of beef, featuring rib meat from the cow. It comes in both boneless or bone-in varieties, with the bone-in version sometimes referred to as “rib steak”; these cuts can either protrude a few inches or be cut flush to the meat.
Many chefs may claim that bone-in options have more flavor and moisture, but scientific evidence says otherwise. The one advantage of having the bone, however, is that it can slow cooking by insulating the meat.
Those looking for a decadent cut should note that Ribeye comes at a hefty cost nutritionally: a single 3.5-ounce serving contains around 269 calories and close to 22 grams of fat.
If you’re looking for a delicious cut of meat that packs a flavor punch, then Ribeye Steak is your best bet!
- Large cuts
- High fat content
- Heavy marbling
- Can be served boneless or bone-in
- Tender texture
|Size||Small||Medium to large|
|Meat Content||Very meaty||Very meaty|
|Fat Content||Low to moderate fat||Moderate to high fat|
|Average Weight||7 oz.||8 – 12 oz.|
|Average Servings Per Cut||1||2|
|Location on Cow||Center of the tenderloin||Upper central ribs|
Filet Mignon vs Ribeye: What’s the Difference?
-Appearance & Size:
When I’m in the market for a great steak, the size and shape of each cut makes all the difference. Filet mignon steaks are usually much smaller than ribeyes, typically only about 1 inch thick and 6-8 inches long.
These steaks appear round in shape once they are cut due to the fact that they come from a tube-shaped muscle. Ribeye steaks on the other hand, are generously cut and large swaths of fat can be seen around the edges as well as inside it.
On top of this, filet mignons boast a much smoother surface due to their lack of connective tissue which is absent in ribeyes, giving them a tougher surface.
When it comes to steak, nothing beats the flavor of a filet mignon.This luxurious steak is known for its delicate texture – owing largely to its rounded shape and low fat content that runs through the meat in fine lines.
On the other hand, ribeye steaks offer a generous cut with higher fat levels and thicker, defined marbling for plenty of juicy flavour.
Fat plays an important role in giving both filet mignon and ribeye steak their tenderness, but when it comes down to it, nothing can bring out an ultimate melt-in-your-mouth experience quite like the delectable, buttery softness of filet mignon.
Fat is what makes meat tender and juicy, so it makes sense that ribeye steak has more fat content than other cuts. It’s a great choice for those who are looking for something savory and satisfying, but beware – with high fat content comes the consequences of eating too much fatty food.
If you’re trying to stick to a healthy diet, then filet mignon might be the better choice for you; its leaner taste provides plenty of flavor but without all the extra fat.
-Cut of meat:
Filet mignon is a cut of beef taken from the smaller end of the tenderloin, while ribeye comes from the rib area. Filet mignon features a leaner and more delicate texture than that of ribeye steak, which makes it perfect for those who prefer tender cuts of meat.
Ribeye steak on the other hand, is a much more hearty choice; it’s marbled with fat and has a bolder flavor that makes it a great option for those who enjoy bold flavors. Both cuts of meat require proper cooking techniques in order to get the most out of them.
-Taste & Texture:
When it comes to taste and texture, both filet mignon and ribeye steak have their own unique characteristics. Filet mignon has a mild flavor that can be greatly enhanced with a variety of seasonings or sauces. Its tender texture makes it ideal for slicing into thin strips and enjoying in salads, sandwiches or wraps.
Ribeye steak has a much heartier flavor than filet mignon due to its higher fat content. The marbling in the meat provides it with a more intense flavor and an incredibly juicy, melt-in-your-mouth texture. It can be served as whole steaks or cut into cubes for stewing and grilling.
-The Cooking Method:
If you’re looking for an easy cooking method for steak, both the rib eye and filet mignon make great options. The filet mignon is especially good when cooked in a pan and can be served medium-rare for optimal tenderness.
When cooking in a pan, olive oil, salt and pepper are all that’s needed to give the steak that perfect sear. Furthermore, any leftover juices from cooking can be used to top off the steak before serving, adding extra flavor and making your meal even tastier.
Cooking a ribeye steak, don’t be discouraged if grilling just isn’t cutting it. The high fat content of these delicious steaks can be hazardous when grilling and the cooking time needs to be closely monitored to prevent them from drying out.
The cooking method that will help you get the most out of your ribeye steak is pan-searing in an cast iron skillet with a small amount of butter.
This cooking method allows the meat to cook more slowly while preserving its natural juices and allowing the fat to tenderize it naturally. If you’re new to cooking with ribeye steak, this cooking method is sure to bring out its delicious flavor every time!
Filet mignon is best cooked over a high heat for just a few minutes until it’s browned on the outside but still pink and juicy in the middle. It should never be overcooked as this will cause the steak to become tough.
Ribeye steak can also be cooked using a high heat, but the cooking time will depend on the desired doneness. Ribeye steak can also be cooked over a low heat for a longer period of time, as this method helps to retain more moisture and flavor in the meat.
Filet mignon is a great choice for those dieting or watching their calorie intake, as one 6-ounce serving has only 242 calories. Ribeye steak on the other hand has significantly more calories, with 733 in the same 6-ounce serving.
-Price & Cost:
Filet mignon is typically the more expensive of the two, but its leaner texture tends to make it well worth the price. Ribeye steak is generally cheaper than filet mignon; however, its high fat content may turn some people off as it can be quite fatty.
How Much Do They Cost? Filet mignon will usually cost more than ribeye steak – typically between $25 and $30 per pound. Ribeye steak generally falls in the range of $15-$20 per pound but can be found for as high as $40 per pound at some specialty stores.
FAQs About Filet Mignon vs Ribeye FAQs
What is better, ribeye or filet mignon?
The answer to this question depends on personal preference. Filet mignon is more tender and milder in flavor, whereas ribeye steak has a bolder flavor due to its higher fat content. Ribeye steak also tends to be cheaper than filet mignon. Ultimately, which one you choose is up to you and your own taste preferences.
Which steak is most tender?
Filet mignon is the most tender steak of all and has a delicate texture that makes it ideal for slicing into thin strips or cubes. Ribeye steak also has a tender texture, but not as delicate as filet mignon due to its higher fat content.
Is filet mignon healthier than ribeye?
Filet mignon is generally lower in calories and fat than ribeye steak, due to its leaner texture. However, both steaks are an excellent source of protein and contain B vitamins, iron and zinc. Ultimately, the choice between the two should come down to personal preference and dietary needs.
Is filet mignon more expensive than ribeye?
Yes, filet mignon is typically more expensive than ribeye steak. Filet mignon usually ranges between $25 and $30 per pound, while ribeye steak generally falls in the range of $15-$20 per pound. Prices can vary depending on where you purchase the steaks.
What cut is better than ribeye?
If you are looking for a steak that is more tender than ribeye, then filet mignon might be your best bet. Filet mignon has a very delicate texture and mild flavor that makes it ideal for slicing into thin strips or cubes. It is also lower in calories and fat than ribeye steak. Alternatively, if you are looking for a steak that is bolder in flavor, then ribeye steak might be your best choice. Ribeye steak contains more fat than filet mignon and tends to have a richer, beefier flavor. Ultimately, the choice between the two should come down to personal preference.
What is Better: Ribeye or Filet Mignon?
The answer to this question depends on personal preference. Filet mignon is more tender and milder in flavor than ribeye steak, due to its leaner texture. Ribeye steak has a bolder flavor due to its higher fat content and tends to be cheaper than filet mignon.
Ultimately, which one you choose should come down to your own taste preferences and dietary needs.
It’s important to remember that both steaks are an excellent source of protein, B vitamins, iron and zinc, so you can’t go wrong with either one.
Which is More Tender: Filet Mignon or Ribeye?
Filet mignon is generally considered to be the most tender steak of all and has a delicate texture that makes it ideal for slicing into thin strips or cubes. Ribeye steak also has a tender texture, but not as delicate as filet mignon due to its higher fat content. Ultimately, the choice between the two should come down to personal preference.
Which is More Flavorful: Filet Mignon or Ribeye?
Ribeye steak is generally considered to be more flavorful than filet mignon due to its higher fat content. Ribeye steak also tends to have a richer, beefier flavor compared to the milder flavor of filet mignon.
Ultimately, the choice between the two should come down to personal preference and dietary needs.
Filet Mignon vs Ribeye: Which is better? The answer to this question depends on personal preference. Filet mignon is more tender and milder in flavor, while ribeye steak has a bolder flavor due to its higher fat content. Ribeye steak also tends to be cheaper than filet mignon.
Ultimately, the choice between the two should come down to your own taste preferences and dietary needs. Both steaks are an excellent source of protein, B vitamins, iron and zinc, so you can’t go wrong with either one.
As a chef, I have always been fascinated by the way food can bring people together. I love to experiment with new flavors and techniques in the kitchen, and I take great pride in serving up delicious dishes that my guests will love.
My culinary career began at a young age when I started working in my family’s restaurant. I quickly fell in love with the art of cooking, and I knew that this was what I wanted to do for the rest of my life. Since then, I have worked at some of the most prestigious restaurants in the country, and I am now considered one of the top chefs in the industry.
When I’m not cooking in the kitchen, I enjoy spending time with my wife and two young children. I also like to stay active by playing basketball and hiking outdoors.