Ribeye vs. Tenderloin — What's the Difference?

A steak cut from the rib section of the cow, known for its fat marbling.

The most tender cut of beef, located along the spine.

Versatile in cooking methods.

Mild and subtle, often enhanced with sauces.

Rich and robust, enhanced by fat marbling.

Lean and low in fat, making it a healthier option.

Tender but with a satisfying chew.

Requires careful cooking to retain moisture.

Higher fat content provides a richer taste.

Extremely tender, with a smooth, almost melt-in-the-mouth feel.

Ellipsis of ribeye steak}}; {{qualifier

The tenderest part of a loin of beef, pork, or similar cut of meat.

Synonym of ribsteak}} {{gloss

A city district notorious for vice and graft.

A run batted in.

The tenderest part of a loin of meat, especially of pork or beef.

A district of a city where corruption is common, often because the district is devoted to questionable businesses (peep shows, etc) which are easy for police to blackmail and extort.

A strip of tender flesh on either side of the vertebral column under the short ribs, in the hind quarter of beef and pork. It consists of the psoas muscles.

In New York City, the region which is the center of the night life of fashionable amusement, including the majority of the theaters, etc., centering on Broadway. The term orig. designates the old twenty-ninth police precinct, in this region, which afforded the police great opportunities for profit through conniving at vice and lawbreaking, one captain being reported to have said on being transferred there that whereas he had been eating chuck steak he would now eat tenderlion. Hence, in some other cities, a district largely devoted to night amusement, or, sometimes, to vice.

A city district known for its vice and high crime rate

The tender meat of the loin muscle on each side of the vertebral column

Ribeye is known for its rich, beefy flavor due to fat marbling, while Tenderloin has a milder taste and is often served with sauces to enhance its flavor.

Yes, but Tenderloin is best enjoyed at lower degrees of doneness to maintain its moisture, given its lower fat content.

Both cuts are on the higher end price-wise, but Tenderloin is often more expensive due to its tenderness and lower fat content.

Someone might prefer Tenderloin for its exceptional tenderness and lower fat content, especially if they are looking for a leaner steak option.

Ribeye is best cooked by grilling or pan-searing to develop a flavorful crust while retaining its juiciness.

Tenderloin is often accompanied by rich sauces like béarnaise or red wine reductions to complement its mild flavor.

Tenderloin is the more tender of the two, with a texture that is almost buttery.

In moderation, the fats in Ribeye can be part of a balanced diet, but Tenderloin is a leaner choice for those concerned with fat intake.

Yes, but Ribeye is more forgiving on the grill due to its fat content, while Tenderloin requires more careful cooking to avoid drying out.

Both are excellent choices; the decision often depends on personal preference for flavor (Ribeye) or tenderness (Tenderloin).

Yes, Tenderloin is leaner, making it a better choice for those seeking a lower-fat option.

The marbling of fat within Ribeye melts during cooking, infusing the steak with moisture and rich, beefy flavors.

Ribeye offers a tender yet slightly chewy texture, while Tenderloin is softer and smoother, requiring minimal chewing.

Health-conscious diners might prefer Tenderloin for its lower fat content and calories, making it the leaner option.

Bacon adds fat and flavor to the lean Tenderloin, enhancing its taste and preventing it from drying out during cooking.