Chuck-Eye Steak This steak is basically a ribeye. In fact, it's often called the “poor man's ribeye.” It comes from the same part of the cow as the prize ribeye, but it's cut thinner so butchers can get an extra piece to sell. Cook chuck-eye steaks just like you would a real ribeye.
Rib-Eye steak
The rib eye steak is one of the most beloved, flavourful, and tender cuts of beef both here in Australia and around the world. It is also known as the rib fillet or the scotch fillet steak, depending on where you go.
Ribeye steak may be marketed as bone-in ribeye or boneless ribeye, but it's also sometimes called a spencer cut, beauty steak, Scotch fillet, or a Delmonico steak.
Top sirloin is cut from the round primal, near the hip of the cow. It's a well-exercised region, leading to a leaner cut of beef. Comparatively, ribeye steaks are fattier, as they're cut from the rib primal area. This is a little-used muscle.
Our ribeye steak has a fine marbling and is juicy and tender with a nice amount of fat, while the rump steak is mostly red meat with a very intense beef taste. Both steaks are best when prepared medium-rare on a BBQ grill or in a fry-pan.
Sirloin is an excellent choice if you want a tender and flavorsome steak without the ribeye's high-fat content. You can sometimes find sirloin steaks advertised as New York Strip, Kansas City Strip, Omaha Strip, or a club steak.
The ribeye is carved from the primal section called the beef rib. It falls between the chuck (shoulder) and the loin, and spans from ribs six through twelve. This section of the animal naturally collects more intramuscular fat, creating the beautiful white lines of fat – the fantastic marbling unique to the ribeye.
The Verdict. Inevitably, ruling which cut of beef is better is purely personal preference. When you consider flavor, texture, and fat content, whatever reigns supreme in your heart will make your choice for you. For the most beefy flavor and melt-in-your-mouth texture, go with a ribeye.
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.
A simplified rule to remember is: the ribeye is perfect for those who prefer flavor, and the filet mignon is the better choice for those who prefer texture. Ribeye has long been known to steak lovers as the epitome of steak flavor. This cut of meat comes from the ribs of the animal, between the loin and shoulder.
Chuck-eye steaks are also known as “The Poor Man's Ribeye” because of their lower price. Chuck-eyes are a continuation of the Rib-eye muscle as it extends into the shoulder.
The Rib-eye and the Scotch Fillet are the same cut. The only difference is the bone. Rib-eye has the bone (hence the name) where the scotch fillet does not. The “Rib” section of the animal runs from ribs six through twelve.
Ribeye. For the ultimate juicy, beefy flavor, a ribeye is a great choice. These ultra-flavorful steaks are essentially individually cut prime rib roasts, and they come from the cow's upper rib area. Ribeyes are super fatty, which allows them to retain their juiciness even when cooked over very high heat.
Sirloin steak a.k.a. porterhouse steak or New York steak
The steak lovers' choice, this cut is lean, notably tender, rich in flavour and extremely juicy.
Smith is correct, in Australia we call a sirloin steak a porterhouse. In America and Europe it's a different story. Luckily for us the United States Department of Agriculture (USDA) has defined exactly what a porterhouse is for them. Put simply, porterhouse steaks are T-bones, but a T-bone isn't a porterhouse.
In New Zealand and Australia, it is known as a porterhouse steak or sirloin steak. In Canada, most meat purveyors refer to this cut as a strip loin. Delmonico's Restaurant, an operation opened in New York City in 1827, offered as one of its signature dishes a cut from the short loin called a Delmonico steak.
Sirloin is the most typically sought after cut of wagyu beef as it boasts fine marbling. Ribeye is another hugely popular cut as it is highly marbled and has great fat content. Rib cap is a great option as it offers the best of both the tenderloin and rib eye area.
Higher quality steaks — for example, porterhouse or ribeye, are naturally more tender and don't typically need one. But no matter what type of steak you start with, cooking it until it reaches the right temperature then letting it rest for five to eight minutes is the best way to avoid a chewy steak.
The main differences between the porterhouse and ribeye comes down to fat and bone content. The porterhouse contains a “T” shaped bone, while the ribeye can come in bone-in or boneless varieties. Ribeye steaks have a distinctive “meaty” flavor given the high fat content.
A tomahawk steak is a bone-in ribeye steak that has been trimmed to resemble the shape of a tomahawk, cut from the beef rib. It's a cut that includes the eye of ribeye, the ribeye cap, and the complexus.
Expensive Steaks Are Tender Steaks
The high-end steaks we're talking about are the ribeye, strip loin, tenderloin, T-bone and Porterhouse steaks. These cuts come from high up on the animal, from muscles that don't get much exercise, which is why they're so tender.
The tomahawk is carved from the beef rib – the same primal section as any other ribeye. It's a very thick (at least 2 inches) steak cut from ribs 6-12 on the rib primal. This cut will include the longissimus dorsi (eye of ribeye), spinalis (the ribeye cap), and the complexus.
To be fair, it isn't about which cut is better than the other, but what your personal preference is when it comes to flavor, fat, and texture. An excellent steak cut is the Ribeye, also known as the 'cowboy' steak in the U.S, which is best known for its rich marbling appearance and evenly fatty distribution.
You'll usually see ribeye, filet mignon, and T-bone or porterhouse steaks listed as the top three most popular in a steak cuts guide. These steaks are commonly on the menu in steakhouses because of their quality and texture.