Perhaps no other question is asked more often when it comes to choosing your steak dinner: how do I pick between ribeye vs sirloin? The two steaks are very similar so let’s compare and contrast them so that you can make an informed decision based on the facts.
📝What is Ribeye?
The prime rib is taken from the section of the very center of the primal rib. The ribeye steak is one of the most popular steak cuts and is one of the most expensive.
It is perfectly marbled with a higher fat content and the flavor is incredible.
The muscle is also little-used, which means that the texture is buttery and soft. Ribeye is the perfect balance of flavor and tenderness, but it does come at the cost of higher calories, thanks to the higher fat content.
Ribeye may also be called boneless rib steak, rump steak, beauty steak, or Spencer steak.
Sometimes, you can find bone-in ribeyes. For a special treat, ask the butcher to leave the rib extended to create a cowboy ribeye. This may also be labeled as Tomahawks by the butcher.
📋What is Sirloin?
Cut from the subprimal posterior to the short loin, sirloin is separated into different cuts such as top sirloin steaks, bottom sirloin, and sirloin tip roast.
Top sirloin will always be labeled as such because it is the most desired form of this cut. Bottom sirloin is usually just labeled “sirloin steaks.”
You may find these labeled NY Strip, Kansas City Strip, Omaha, Club Steak, or even just plain Strip Steaks.
Sirloin is a well-used muscle and can be a little tough and lean if it isn’t prepared correctly. Because of this, the texture can be a little more chewy than ribeye.
Sirloin still has a decent amount of marbling and flavor, and has fewer calories as a result which is why some people say that it is healthier.
Consuming less fat makes it the slightly healthier choice of the two. The cooking process will make a huge difference!
🥩Difference Between Sirloin and Ribeye?
Attribute | Ribeye | Sirloin |
---|---|---|
Cost | $15-$30 per pound | $10-17 per pound |
Texture | Tender and marbled | Marbled but not as tender |
Fat Content | Higher fat | Less fat |
Flavor | Rich and Intense | Medium to high intensity |
Thickness | 1-2″ steaks | 1/2-1″ Steaks |
Best Finish | Medium or medium-rare | Medium or medium-rare |
Cut | Center of prime rib | Subprimal posterior to the short loin |
Size | One pound packages | One pound packages |
Cooking Methods | Grilling, pan searing, reverse searing, smoking | Grilling, pan searing, broiling, sous vide |
Other Names | Rib steak, Beauty steak, Delmonico steak, Scotch fillet, or Spencer steak | Rump steak, cutlet, braise steak, entrecote |
Appearance
Since ribeye steak is tender and juicy, you’ll notice it has an intermittent web of fats on the surface, referred to as ‘marbling.’
You’ll find that most ribeye steaks are separated into two parts by a strip of fat.
There’s the main section, known as the longissimus dorsi muscle. Interestingly enough, it’s the smaller section, the spinalis muscle, that has more marbled strips of fat.
In contrast, sirloin is a leaner piece of meat with significantly less marbling. This is why some people feel it’s less intense in flavor compared to the ribeye.
Because it has more connective tissues, sirloin steak tends to be less tender than ribeye steak.
Flavor
The marbling in the ribeye steak gives that rich, deep beefy flavor. It also helps keep the meat moist as it cooks.
Additionally, the spinalis muscle helps retain the juices in the meat, giving it an exceptional taste.
Although it has significantly fewer fats than ribeye, sirloin still has a delightful flavor. When cooked right, there’s a unique taste that only a sirloin can provide.
So, what if you’re aiming for a richer beefy taste without the high-fat content? In that case, you might want to try the dry-aged sirloin.
This is a widely used technique that boosts the flavor and tenderness of the steak, giving you the best of both worlds.
Common Names
Depending on how you want it, you can get your ribeye steak with or without the bone.
The ribeye cut with the bone attached is commonly called a tomahawk steak or a cowboy cut (the slightly leaner version with a shorter frenched bone).
Ribeye steak has other names like Spencer, Scotch fillet, market steak, or beauty steak.
Sirloin steak is commonly advertised as Kansas City Strip, New York Strip, club steak, or Omaha Strip.
Nutritional Value
Red meat is packed with vitamins and minerals necessary for your body to perform its daily functions. A few examples include vitamin B6, Phosphorus, zinc, iron, and vitamin B12.
As for calories, a serving of three ounces of ribeye steak contains about 230 calories. Likewise, there are a little over 200 calories in a piece of sirloin of the same weight.
When it comes to fat intake, it’s no surprise that ribeye has more saturated fats, cholesterol levels, and sodium than sirloin. In fact, ribeyes are considered to be the fattiest of all the steak cuts.
On the other hand, leaner sirloin has more proteins and potassium than ribeye. That makes sirloin the better option when eating a nutritious, low-fat diet.
Price
Overall, ribeye is a bit more expensive than sirloin, thanks to its rich marbling and super tender texture.
However, a few other factors go into determining the cost of the piece of meat, like its thickness, grade, source, availability, and USDA rating.
The United States Department of Agriculture (USDA) rating is a quality grading in the beef industry. It’s used to separate the beef into eight categories ranging from the highest, and most expensive, quality to the lowest and cheapest.
It’s worth noting that ribeye steaks are more likely to be graded as prime, which is the top rating. That’s why they’re more expensive.
The USDA rating grades are:
- Prime
- Choice
- Select
- Standard
- Commercial
- Utility
- Cutter
- Canner
Uses
If you’re unsure which cut you should go for, remember that it depends on what you intend to use it for. It’s just a matter of personal preferences.
However, if you’re just looking to save a few bucks, go with the sirloin steak.
Prices aside, how about texture and flavor? They’re two of the most important factors to consider when choosing between ribeye and sirloin.
If you’re looking for a tender, flavorful piece of steak that would cook faster, then ribeye is your best bet.
That said, sirloin doesn’t have the ribeye’s distinctive marbling, which means it’s a bit tougher and chewier.
However, if prepared and cooked properly, the fibers on the sirloin loosen up, and it can be just as juicy as the ribeye. You just have to be a bit patient with it.
All in all, ribeye steak is perfect as a one-piece steak, while sirloin is best for dishes that require thinly sliced pieces of steak.
That makes sirloin a better option for sandwiches or breakfast dishes. Sirloin is also delicious when added to stews, soups, stir-fries, and tacos.
🍖How to Choose the Best Cuts of Steak
👉Cost. You might base your choice between ribeye vs sirloin based on cost. Cost will vary by grade (quality) of meat.
A prime piece of sirloin might be more expensive than a select piece of ribeye. All things being equal, sirloin will cost less than ribeye and is still an excellent protein for your meal.
👉Taste & Texture. If cost isn’t a major factor for you, make the selection based on taste and tenderness.
Again, some of this depends on the quality of the meat but, in general, ribeye will outperform sirloin when it comes to taste and texture of the meat.
Both are loaded with B2, B6, iron, zinc, and other vitamins and minerals. Nothing beats a properly cooked prime-grade ribeye.
👉Availability. Another consideration when choosing between these two meats is availability. Grocery markets can be limited in their selection, so to get the best possible cut of meat you might want to visit your local butcher.
They will guide you in making the right choice for your meal. Always chat with your butcher and ask questions. Get to know them and ask for help and opinion when you have a choice to make.
Pro Tip: Having a good relationship with your butcher is a lot like having a good relationship with your barber. It’s important if you want the best results possible. A good butcher has an incredible wealth of knowledge to share and a keen awareness of the quality meats he has available for purchase.
🔥How to Cook Ribeye
Grilling
Simple, efficient, and delicious, cooking ribeye on the grill can give you perfect results every time. Here’s a quick run-down of what you need to do. Feel free to check out our grilled ribeye recipe for detailed instructions.
- Take the steak out of the fridge and let it sit on the counter for 20-30 minutes before grilling so it comes to room temperature.
- Ribeye loves a good sear on high heat so preheat the grill to 425°F to 450°F.
- 3-5 minutes on each side for a medium rare finish will give it just enough time to get a bit of char. Your goal for medium rare is 130-135ºF. Use an instant-read thermometer to gauge the temperature. If you are ever in doubt, use these guidelines from the USDA.
The ribeye has amazing flavor, and we loved it with the homemade Montreal seasoning. This herb butter grilled ribeye steak is another recipe perfect for a special occasion you won’t regret trying!
Cast Iron Skillet
Cook your rib steaks in a hot cast iron skillet on the stovetop or over the grill at high heat like we did for the seared ribeye cap steaks and the tomahawk steaks shown above. When considering ribeye or sirloin, the rib steak is a little easier to cook perfectly without getting chewy.
- Let the ribeye sit out of the fridge for 20-30 minutes so it gets closer to room temperature.
- Preheat a cast iron skillet on the stovetop or grill over high heat. For grilling, you will also need to preheat the grill to 400°F.
- Sear for 3 minutes on each side or until the steak’s temperature is in the 130-135ºF range for the perfect medium-rare finish.
Reverse Searing
The reverse sear method starts by cooking the steak slowly over low heat and finishing it off with a quick sear over direct heat. It’s not difficult at all and the results are impressive!
- Let the ribeye sit out for at least 20 minutes to come to room temperature.
- Preheat the grill to 250°F and create an indirect heat cooking zone.
- Place the steak in the indirect heat zone and let it cook until it is 10 degrees below your target internal temperature.
- For the reverse sear, set the grill for direct heat at 350-400°F.
- Grill each side of the steak for 3-4 minutes or until it reaches your target internal temp. I like it with a medium-rare finish so I take it off the heat when the thermometer reads 130-135ºF.
Since this is such a highly flavored steak, I recommend a simple salt and pepper seasoning. I often mix in a bit of garlic salt or powder as well. It’s a personal choice, so have fun experimenting.
Check out the reverse-seared grilled Cowboy ribeye recipe for more detailed instructions, tips, and tricks!
Smoking
There’s nothing like a smoked ribeye steak! The tender meat, seasonings, and smoky flavor deliver the perfect steak. And it’s fast too.
- Remove the ribeye from the fridge 20-30 minutes before cooking and season it to your liking.
- Heat up the smoker to 225°F to 250°F. I used apple wood for this recipe. You have a lot of options for smoking wood and you can see some of the best in our free smoking wood chart.
- Place the steak on the grill grates and smoke to your preferred internal temperature (130-135°F for medium-rare). Always use a meat thermometer to monitor the steak’s temperature.
- If you want to finish with a reverse sear, smoke the ribeye until it is 20 degrees below your target temp. For me, that was 110°F.
- Then, sear the steak for 2-3 minutes on each side or until it reaches your preferred level of doneness. This can be done on a grill preheated to 350°F or in a hot cast iron skillet on the stovetop.
- Allow the ribeye to rest for 5-10 minutes before slicing and serving.
♨️How To Cook Sirloin
Grilling
Cooking sirloin on the grill is very similar to ribeye. See our grilled sirloin with chimichurri in lettuce wraps for more information on the method.
- First, tenderize the meat to break up the membrane. You can use a meat tenderizing mallet or the humble fork to pierce each steak 10-15 times on each side.
- Preheat the grill to 400ºF.
- Then sear it for 4-5 minutes on each side.
- Check the temperature and pull it from the grill when it reaches your desired doneness. You’ll want 130-135ºF for medium rare or 135-145ºF for a medium.
Pan-Searing
- Tenderize the sirloin as you would for grilling and apply your seasoning.
- Heat a cast iron skillet or another heavy-bottomed pan over medium-high heat and add a small amount of oil.
- Once the skillet is hot, sear the steak for about 4-5 minutes per side, depending on thickness.
- Monitor the sirloin’s internal temperature using a meat thermometer. Aim for 130-135ºF for medium-rare or 135-145ºF for medium.
Broiling
- Tenderize the steak using a fork or a meat mallet and season it as desired.
- Preheat the oven broiler and set the oven rack so the steak will be about 3-4 inches from the heat source.
- Place the steak on a broiler pan and broil for 5-7 minutes per side.
- Keep an eye on the sirloin’s internal temperature and remove it from heat once it reaches the desired doneness.
- Rest for 5 minutes before slicing so the juices have time to redistribute.
Sous Vide
This is a gentle way to cook meat that will preserve its nutrients. For steak in general, a quick sear at the end is needed to get that nice crust.
- Tenderize and season the steak as you normally would.
- Place it in a ziplock or vacuum-sealed bag using the water displacement method.
- Set your sous vide cooker 10 degrees below your target internal temperature (125ºF for medium-rare.
- Cook for 1-4 hours and keep an eye on the internal temperature of the steak.
- Remove from the sous vide cooker once your sirloin steak reaches the target temperature.
- Preheat a cast iron skillet over high heat and sear the steak for 2 minutes per side.
Sirloin is a little easier to dry out than ribeye. Keep a close eye on it and do not overcook this cut. It is not a cut of meat you want cooked to well-done.
Because it does not have as much inherent flavor as a ribeye, proper seasoning is essential and a good sauce does wonders too.
Try our Grilled Sirloin with Chimichurri in Lettuce Wraps for a perfectly cooked sirloin your family will love.
☯Pros & Cons
I think both these cuts can make a highly enjoyable meal but like any other food, they have advantages and drawbacks.
The comparison below might come in handy to help you choose your next steak.
Sirloin | Ribeye | |
---|---|---|
Pros | Leaner Cut More Affordable Versatile Firm Texture Less Prone to Flare-Ups | Rich in Flavor Tender Great for Grilling Doesn’t Require Marinating Appealing Texture |
Cons | Less Tender Less Flavorful Can Dry Out Easily Requires Careful Preparation | Higher in Fat More Expensive Prone to Flare-Ups Not as Healthy Can Be Overpowering |
🍽️Serving Suggestions
I’m a huge fan of steak and potatoes, but honestly almost any side pairs well with a good steak – especially ribeye or sirloin.
If you’re looking for some inspiration, you’re in the right place!
🌽BBQ Sides
⭐Corn On The Cob | The classic grilled corn on the cob in foil, is a BBQ staple, especially in the summer.
The smoked corn on the cob is another simple, yet impressive recipe that will add depth to your steak meal.
Grilled beer corn has a unique beer-infused taste profile that will perfectly complement sirloin or ribeye steaks.
⭐Baked Beans | Grilled baked beans are an effortless side, perfect for feeding a crowd, that will please everyone’s palate.
You can also try my Bourbon peach grilled baked beans for a unique flavor twist.
⭐Potato Salad | It’s totally fine to make this with boiled potatoes if you don’t have a smoker. Otherwise, put it to good use at least every now and then, and try this amazing smoked potato salad.
This is a dish you can make the day before and you’ll get a nice bonus for your planning: the smoky flavor intensifies as it sits in the fridge!
⭐Mac And Cheese | Pairing steak with mac and cheese will make it a heavier meal but oh, such a satisfying one! Grilled mac and cheese is a family favorite for us.
We’re even crazier about smoked mac and cheese although I admit to making it less often since it has a longer cooking time. Still, you won’t be sorry for the longer wait.
🥔Potato Sides
⭐Sweet Potatoes | The natural sweeteness of grilled baked sweet potatoes in foil pairs wonderfully with steak!
Grilled sweet potatoes recipe are great when you need a fast side dish that’s also kid-friendly.
⭐White Potatoes | Smoked baked potatoes are hearty, comforting, and super easy to customize with your favorite toppings.
Smoked fingerling potatoes plus steak equals a gourmet meal perfect for celebrating a special occasion.
The rich and tender nature of a medium-rare ribeye or sirloin can receive a delighttful contrast with the crunchy grilled potato skins.
Grilled baby potato skewers is another recipe I keep under my belt, especially good when I need a side that cooks fast. It also adds a nice pop of color to the steak for a pretty presentation.
🥦Veggies
⭐Grilled Broccolini | Protein and a nutritious veggie such as grilled broccolini will lighten up your meal. There’s no flavor compromise, I promise!
⭐Grilled Parsnips | I know, this is not a popular veggie to throw on the grill. One you try grilled parsnips you’ll notice they have an earthy sweetness that’s intensified by the grilling. They’re incredibly delicious for such a low-calorie side.
⭐Grilled Patty Pan Squash | This is another humble vegetable that truly shines once you grill it. Furthermore, grilled patty pan squash contrasts nicely with steak, in both flavor and texture.
⭐Grilled Carrots | A sweet and tangy side like grilled carrots with balsamic glaze is another great pairing and a classic for holidays and special occasions.
⭐Grilled Sweet Onions | A super quick and simple side that goes well with any meat.
Grilled sweet onions are less pungent and sweeter than raw, which makes them an absolute crowd-pleaser. Feel free to grill several types of veggies for variety.
⭐Roasted Veggies | Even without a grill, roasted vegetables are an effortless side dish that can be seasoned in so many different ways.
However, I can guarantee these grilled roasted root veggies are even better thanks to smoke infusion so do give them a try if you have a grill.
🥗Salads
⭐Green Salads | A fresh, green salad is an excellent side dish for steaks, especially during the warm season. I love this grilled peach and arugula salad for its delightful blend of sweet and peppery flavors.
⭐Mixed Salads | One of my favorite simple but flavorful options, the tomato cucumber and onion salad is well-loved and cuts through the richness of steak for a more balanced meal.
⭐Cucumber Salad | For me, the creamy cucumber salad is a staple! Cool, and tangy, it’s lovely next to grilled and smoked meats, including sirloin and rib eye steaks.
Unique Sides
⭐Smoked Asparagus | I always get compliments on how pretty these smoked asparagus bundles are! They are light and flavorful, so the reviews will also be positive for the taste.
⭐Grilled Corn Salsa | Grilled corn and black bean salsa is the perfect fresh and zesty companion for a rich flavored steak like ribeye or sirloin.
⭐Asian Green Bean Bundles | This is a crisis fancy side dish because it looks great, the individual-size servings are crowd-friendly, and it only needs 10 minutes on the grill.
Asian bacon green bean bundles are a creative side dish for steaks bound to impress.
🍱How to Store Leftovers
❄️Fridge. The best way to store leftover steak is in the refrigerator in an airtight container. This will keep the meat from spoiling for 2-3 days.
🧊Freezer. If you don’t plan to use it within a couple of days, you can choose to freeze it instead. In an airtight container or heavy-duty freezer bag, cooked steak will keep frozen for up to 3 months.
🍱Storage Tips. Depending on how you plan to use the leftovers, you may want to dice up the meat before storing it.
Make sure to let it cool completely and come to room temperature before cutting it. This allows the juices to be sealed inside which will make it more palatable when reheated.
I like to use my leftover steak in quesadillas, tacos, soups, stir fries, or with eggs for a tasty breakfast.
👨🍳Steak Cooking Tips
✔️Bring To Room Temperature. Your steaks should be at room temperature before you begin cooking. Throwing a cold piece of beef on the grill can cause the outside to draw up resulting in tough and chewy steak.
✔️Monitor Internal Temperature. Use an instant read thermometer to cook your steak perfectly every single time.
✔️Resting Time. Make sure you let the steaks rest off the heat while you finish up the other elements of your meal. They need at least five minutes of rest time.
Print out the Grilling Times and Temperature Chart to make sure each steak comes out perfectly! Here is are the temperature guidelines for quick reference.
- 120-130ºF – Rare
- 130-135ºF – Medium Rare
- 135-145ºF – Medium
- 145-155ºF – Well
- 155-165ºF – Well Done
❓FAQ
While this can certainly be a matter of preference, ribeye stands out as a cut above the rest when it comes to flavor and tenderness.
Cooking methods also make a huge difference in the outcome of a steak dinner so make sure you learn how to competently cook a steak and both cuts of beef will make a delicious dinner.
No. Ribeye comes from the prime rib section and sirloin comes from the sub-primal posterior are of the short loin of the cow.
They are two different cuts of meat with a completely different muscle-to-fat ratio and overall composition.
Sirloin does tend to be cheaper than ribeye when comparing to steaks of the same grade of beef.
Ribeye is usually more tender than sirloin. Cooked with care, sirloin can still be a beautifully tender piece of meat.
The main difference is in the amount of marbling and tenderness, resulting in less flavor for the sirloin.
However, the difference is fairly marginal and both make an excellent meal.
Other Cuts of Steak Comparisons
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Ginny Collins is a passionate foodie and recipe creator of Savor and Savvy and Kitchenlaughter. Indoors she focuses on easy, quick recipes for busy families and kitchen basics. Outdoors, she focuses on backyard grilling and smoking to bring family and friends together. She is a lifelong learner who is always taking cooking classes on her travels overseas and stateside. Her work has been featured on MSN, Parade, Fox News, Yahoo, Cosmopolitan, Elle, and many local news outlets. She lives in Florida where you will find her outside on the water in her kayak, riding her bike on trails, and planning her next overseas adventure.
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