When it comes to indulging in a premium cut of steak, the choices can be overwhelming. Striploin, Ribeye, and Tenderloin are three of the most popular cuts, each offering a unique culinary experience. Understanding the differences between these cuts can help you make the perfect choice for your next steak dinner. At Urban Butcher, we take pride in offering a wide selection of steaks, including beef, bison, and elk. Our Striploin, Ribeye, and Tenderloin steaks are sourced from local, ethically raised cattle, bison, and elk in Alberta, ensuring premium quality and exceptional taste. We pride ourselves on providing a personalized experience for every customer. Our staff are experts in all things meat and love when customers come in eager to learn about different cuts and find inspiration for their meals. When you arrive at our shop, you will be warmly greeted by our knowledgeable butchers, who will guide you through the selection process, ensuring you receive a unique and personalized service you won’t find anywhere else. Whether you’re a seasoned chef or a home cook, our steaks are guaranteed to elevate your dining experience.
Striploin
Where It Comes From: The Striploin, also known as New York Strip or Sirloin Strip, is cut from the short loin of the animal. This area is located on the back, behind the ribs and in front of the round.
Texture & Flavour: Striploin steaks are known for their balance of tenderness and flavour. They have a good amount of marbling, which contributes to a rich, meaty taste without being overly fatty. The texture is firm but not tough, making it a favourite for many steak lovers.
Cooking Methods: Striploin steaks are versatile and can be cooked using various methods. They are perfect for grilling, pan-searing, or broiling. The key is to cook them over high heat to achieve a beautiful crust while keeping the inside juicy. We recommend cooking your striploin to medium-rare (135°F) or medium (145°F). Beef, bison, and elk all respond well to these methods, ensuring a delicious result.
Ribeye
Where It Comes From: Ribeye steaks are cut from the rib section of the animal, specifically from ribs six through twelve. This area provides a well-marbled cut known for its rich flavour.
Texture & Flavour: Ribeye is celebrated for its marbling, which refers to the intramuscular fat that runs through the meat. This fat melts during cooking, infusing the steak with an intense, buttery flavour and a melt-in-your-mouth texture. The Ribeye is often considered the most flavourful of the three cuts.
Cooking Methods: Ribeye steaks are best suited for grilling or pan-searing. he high-fat content ensures they remain juicy and flavourful, even when cooked to medium or medium-well. They can also be cooked using the reverse sear method, which involves slow-cooking the steak at a low temperature in the oven before finishing it with a high-heat sear in a pan or on the grill. This method ensures an even cook and a perfect crust. We recommend cooking your steak to medium-rare (135°F).
Tenderloin
Where It Comes From: The Tenderloin, also known as Filet Mignon when cut into smaller pieces, is located beneath the ribs and runs along the spine. It is the least worked muscle in the animal, which contributes to its exceptional tenderness.
Texture & Flavour: Tenderloin is known for its delicate texture. It is the most tender cut, with a fine-grained texture that delivers an exceptionally smooth and delicate bite. However, it has less marbling compared to Ribeye and Striploin, which means it has a milder flavour.
Cooking methods: Because of its leanness, Tenderloin is best cooked using methods that preserve its tenderness. Overcooking can easily make it dry, so we recommend it be enjoyed medium-rare (135°F) to medium (145°F). Pan-searing and finishing in the oven, grilling, and sous-vide are popular techniques. To cook Tenderloin using the sous-vide method, season the steak with salt, pepper, and herbs, then vacuum-seal it. Set your sous-vide cooker to 130°F for medium-rare or 140°F for medium, and cook the sealed steak in the water bath for 1.5 to 2 hours. After cooking, pat the steak dry and sear it in a hot pan with oil for 1-2 minutes on each side to develop a crust. Let it rest before serving. This method ensures a perfectly cooked, tender, and flavourful Tenderloin every time, whether it’s beef, bison, or elk.
Choosing the Right Steak for You
When selecting between Striploin, Ribeye, and Tenderloin, consider what you value most in a steak. If you crave a balance of tenderness and flavour, the Striploin might be your ideal choice. If you’re after intense flavour and a juicy, fatty texture, the Ribeye will be for you. For those who prioritize tenderness above all else, the Tenderloin is the go-to option. Each of these steaks has its own unique characteristics, making them suitable for different occasions and preferences. Whether you’re planning a backyard barbecue, a romantic dinner, or a gourmet culinary experience, understanding the differences between Striploin, Ribeye, and Tenderloin can help you make the perfect choice to satisfy your steak cravings. Stop by our shop to pick up your perfect steak and speak to our butchers about their recommendations for cooking methods and recipes. Happy grilling!
