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How good are rib-eyed steaks compared to NY steaks or T-Bone?

B

BamBam215

Golden Member
i usually order the t-bone or ny steak so i'm not too sure about rib eyed steaks... i'm also trying to find a diagram of a cow and it tells you which part of the cow the varying steaks come from. i know i've seen it but can't seem to find it. if anyone knows, please let me know. thanks.
 
Rib eye is better than a NY strip becasue the marbling is superior. a T Bone hase both steaks in it.
 
Rib-eye is more marbled and therefore has more flavor. If you aren't a fan of trimming or eating the fat on your steaks, you may not be a fan.
 
T bones, and ny steaks are leaner than ribeye. Ribeye is a fattier meat, but still good. I will usually eat w/e has better price/weight ratio.
 
yeah right now albertsons has a pretty good sale on rib-eye. i usually wait for ny or tbone steak to go on sale but it hasn't in awhile. i figuerd i would give in and try out the rib-eyed.

as for the t-bone steak being a combo of the rib-eyed and ny steak, i thought the smaller side of the t-bone is filet mignon?
 
Originally posted by: Mwilding
Rib-eye is more marbled and therefore has more flavor. If you aren't a fan of trimming or eating the fat on your steaks, you may not be a fan.
Click to expand...

^^^

I've grilled sirloin, ribeye, strip, and fillet multiple times. Ribeye is cut of choice for my wife and I. The marbled cut of the ribeye just can't be beat by any of the others for flavor. Rub in some garlic and cracked pepper and you have a steak worthy of royalty.

 
Originally posted by: BamBam215
yeah right now albertsons has a pretty good sale on rib-eye. i usually wait for ny or tbone steak to go on sale but it hasn't in awhile. i figuerd i would give in and try out the rib-eyed.

as for the t-bone steak being a combo of the rib-eyed and ny steak, i thought the smaller side of the t-bone is filet mignon?
Click to expand...

That's a porter house. Half ribeye, half filet.
 
I tend to prefer NY Strip myself, the more fatty portions tend to be "slimier". The "tenderloin" portion of a T-Bone is my least favorite part, and a NY Strip is essentially the good portion of the T-Bone as far as I'm concerned.

ZV
 
ok im about to go get me some rib eye steak since you guys are all hailing it. what else should i pick up to help flavor it? something real simple and real inexpensive. i usually just throw salt and pepper on it before grillin it.
 
What's the rib-eye going for at Albertson's? I'm another fan. The salt & pepper is good, have a bit o'steak sauce handy for dipping, or what I prefer, mushrooms in butter to slather over the things. Darn, I'm hungry - dinner tonite came in a can. And it wasn't canned ribeye.
 
Porterhouse > Strip > Tbone > filet > ribeye

IMHO of course. I severly dislike ribeye. I have only had one Good ribeye, and it was when I was in vegas.
 
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