Sirloin vs Ribeye

raw marble meat black angus ribeye steak

Steaks are meat obtained by perpendicular cuts to muscle fibers in animals. Sirloin steak is one of the most tender cuts of meat. Tenderness of the meat directly influences the taste of the final cooked product. It is also known as Porterhouse and New York Strip.


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What is Sirloin?

Sirloin steaks have marbling throughout the cut which means that the fat is equally distributed throughout the meat. This melts the fat quicker, giving the steak a non-chewy, scrumptious flavor.

The beef sirloin can be further categorized into two types:

Top Sirloin

This part of the sirloin comes from the primal or subprimal loin of the beef. They are boneless and are recommended for grilling. It has a rich and a poignant smell and flavor of beef. They are lean, tender and have a lot of natural flavors. Since it can dry up very quickly, the best method of cooking it is by light sear or exposing it under excessive dry heat.

Bottom Sirloin

The bottom sirloin is obtained from the back of the animal, lying above the flank and below the top sirloin. They are not as soft as the top sirloin and can be quite chewy to eat if not cooked at the right temperature and setting.

Raw ribeye steak with herbs and spices, frying on grill pan

What is Beef Ribeye?

Coming from the primal section of the animal, the rib area, the ribeye cut mostly comes with the bone intact. This cut of meat is found between the loin and the shoulder, also known as the chuck. It is rich in fat, has a lot of juiciness and is probably one of the most flavorsome cuts of meat. It is also known as Scotch Fillet and Delmonico Steak. A ribeye has an extensive form of marbling of fat all across the cut.

Here are the different kinds of ribeye cuts:

Prime Ribeye

Comes from the same rip area where the ribeye is obtained from, a prime ribeye can be both with bone and boneless. They are larger in size in comparison to a ribeye. The best way to cook a nice cut of prime ribeye is through low and slow heating of the meat.

Wagyu Ribeye

They are the piece of meat that have the most substantial fat marbling all over the meat. This is one of the reasons which makes this a high-priced cut in the market. They are extremely succulent, tender and full of flavor.

Sirloin vs Ribeye

Meat cut choices differ from person to person. Different cuts come with different nutritional value, fat content, iron content and more. Some are pricier, some can be cooked in a certain way, some have unique cuts and many more factors, which are essential to understand before going for the right cut. Here are a few points to understand the difference between the sirloin and the ribeye:

  • The sirloin comes from the back of the animal, lying between the short loin and the tenderloin. The ribeye is found from the primal portion of the rib section of the animal.
  • Sirloin is rich in protein in comparison to the ribeye because it is a leaner piece of cut, essentially just straight-away meat.

  • Ribeye, on the other hand, has a considerable amount of fat. Since it comes from the rib section of the animal, it has a higher content of fat in comparison to sirloin and has a thorough marbling of fat throughout the cut.

  • Ribeye is costlier than a steak. A pound of ribeye meat, across the North American market would cost anywhere up to $10 and a pound of sirloin would cost around $6 a pound.

  • Sirloin can be a little tougher in its texture but has a more beefy flavour to it. Ribeyes are more succulent because of the high-fat content and have a mellower flavour of beef.

  • A ribeye cut is preferred to be eaten at a medium or medium-rare consistency. Sirloin is leaner and more tender and even the slightest of searing can bring a beefy flavour out of it.

  • For a person following a low-fat diet, sirloin is a better option as it has less fat content, in comparison to a ribeye, which is high on saturated fat content. Both sirloin and ribeye are a great source of iron, zinc, phosphorus, protein and minerals.
Raw marbled ribeye steak and spices

How To Cook Sirloin and Ribeye

It is important to maintain the level of doneness while cooking a delicate piece like the sirloin. Sirloin does not have huge fat content and therefore it can be overcooked in a matter of a few seconds. Since sirloin has a natural, strong beefy flavour, it does not require too many ingredients to elevate the piece of meat.

Usually, bone-in meat like the ribeye is difficult to cook because of the undistributed level of heat obtained by the meat. The part closer to the bone cooks slower in comparison to the part that is further from the bone. To impart the most flavour out of the cut, it is recommended to cook the meat with the bone.

Before beginning with the cooking process, it is important for both the cuts to be at room temperature so that the heat is evenly penetrated throughout the meat. The cooking ware should be extremely hot to get the perfect sear on top of the meat.

A medium to a medium-rare piece would always be much tender in comparison to a piece of meat that is perfectly cooked. The meat should be turned and exposed to the heat on all its sides for consistent and uniform cooking throughout.

Lastly, it is very important to let the cooked piece of meat rest for a few minutes before it is carved into. Resting allows the natural juices of the meat to redistribute itself throughout the meat, leaving the meat to be softer, tastier, and juicier.


Beef has a lot of nutritional content and the best form available in the market is the steak cuts. A good piece of steak would be lean, massy, juicy, have the right proportion of fat to meat, tender, easy and quick to cook as well as have a bright cherry red color to it.

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