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The two steaks that you are likely to see at the top of every steak restaurant’s menu are Filet Mignon and Ribeye. You would understand me better if you were a steak freak.
But these cuts have earned their place in the steak’s community; we are just giving honor where it is due.
Both cuts of meat come from entirely different parts of the cow. And they offer the most delicious and luxurious ways to cook beef. The ribeye has long been known as the epitome of steak flavor you could ever crave, while the filet mignon is notoriously known as the tenderest piece of meat.
So today, we’ll be discussing the difference between the Filet Mignon vs Ribeye — in terms of flavor, texture, the parts of the cow they came from, and many more.
All these help you cook better to avoid awkward conversations at the dinner table or know which steak is worth your time.
What Is Filet Mignon?
Filet mignon is the most tender and lean cut with less fat. It can be a cut from the psoas major of an animal carcass or mostly the smaller end of the tenderloin.
Anyways either cut is milder in flavor. And as a result, it is usually wrapped with bacon or garnished with sauce or gravy to help boost the flavor.
However, Filet Mignon is expensive. They should be scarce due to the minimal amount available to cut from each animal.
Even at that, bonafide steak eaters are more than willing to pay a whopping price to get the fork-tenderness of the filet mignon.
Want to make the perfect steak?
Cook at medium-rare on a pan with a small amount of oil, pepper, and salt.
After you’re done cooking, use the leftover juices in the pan to rub the steak for some added flavor.
What Is Ribeye Steak?
Ribeye steak is ridiculously rich in flavors with juicy texture due to its incredible fat marbling.
This meat is a cut between the shoulder and loin of the animal. Since it is packed with these juices and fatty flavors, the ribeye steak needs a little help in the pan. You have to season it with a bit of pepper and salt.
And due to its high-fat content, ribeye could flare up. So while grilling, get your cover and long tongs ready.
Both steaks are the most talked-about cuts of meat and among the most expensive — however, they couldn’t be more different.
No doubt each cut has something to offer, but they differ from fat content to tenderness to flavor. So without wasting much of your time, let’s a critic these steaks with their key differences below.
Filet Mignon Vs Ribeye: Key Differences
Below are the primary differences between filet mignon vs ribeye that you need to know:
- Part of meat: Filet mignon comes from the tenderloin. Ribeye is cut from the cow’s rib cage covering ribs six through twelve.
- Texture: Both have tender textures. However, the filet mignon is more tender since the muscular section isn’t used by the live animal.
- Flavor: Filet mignon has a mild flavor, lacking that fatty content. Ribeye steaks an incredible amount of marbling, contributing to a rich, beefy taste.
- Uses: Filet mignon steaks are best served with butter or rich sauces to help enhance the overall flavor. Ribeye steaks, however, only need a little seasoning with salt and pepper so the flavor could pop.
Frequently Asked Questions
The Most Expensive Steak?
Filet Mignon and Ribeye might be the most expensive cuts, but they are not the priciest. The most expensive steak globally is Japanese Kobe steak. A per pound is worth $300. It is also recognized for having the world’s best marbling.
Is Steak from a Cow?
Yes, but not all steaks. But for the article, whenever you hear the word steak, it refers to a thick slice of meat from the fleshy beef from a cow.
DO NOT mistake pork chops for steaks.
Remember that “steak” means any cut against the meat’s grain. So steaks could be a cut from fish, cow, could be poultry.
Is Steak Healthier Than Chicken?
There is a strong possibility it could be, especially if it’s a beef liver.
If it is, the bird does not stand a chance.
Beef liver is one of the most nutritious meats as it is a great source of vitamins A, B6, B12, high-quality protein, zinc, iron, folic acid, and essential amino acids.
On the other hand, chicken is a preferable option for cardiovascular health since it has less cholesterol and saturated fat.
So if you are on a low-calorie or low-fat diet, chicken is your go-to option.
Which Cut Of Steak Is Most Tender?
The beef tenderloin appears to be the most tender cut there is. And the flat Mignon comes from the center of the beef tenderloin. Hence, flat Mignon is the most tender steak as it delivers a melt-in-your-mouth, buttery succulence. It is a cut perfect for pan-searing, grilling, and broiling in the oven.
Conclusion
So which cut do you think is better between Filet Mignon vs. Ribeye? If you’ve read up to a point, then you will know if you are flavored-concerned, get Ribeye.
However, if tenderness is your thing, I’d rather you went for the Filet Mignon. Good a thing you know how these steaks are used to avoid ruining your recipe. And for those curious minds, it is not always advisable to swap one for the other.
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