What is the difference between a filet mignon and a ribeye, and when would you choose one over the other? We will compare these two premium steak cuts and share details regarding which part of the cow they come from, their texture, appearance, and more.
Table Of Contents
Filet Mignon vs. Ribeye: Key Differences
Both cuts come from a different part of the cow. Ribeye steak is larger than filet mignon and has more marbling and a little more flavor. Filet mignon is a smaller cut with a much lower fat content and is more tender than Ribeye.
They are both highly regarded by connoisseurs and chefs from around the world. Below, we will discuss in detail the most significant differences between filet mignon and Ribeye, taking a closer look at such aspects as appearance, size, where they come from on a cow, taste, texture, cooking methods, nutrition facts, and of course, price.
|Taste||Buttery and mild beef flavor||Rich buttery and beefy flavor|
|Marbling||Low to medium||Medium to high|
|Average weight||4-10 oz.||8-15 oz.|
|Location on cow||The tenderloin’s center||The rib portion of the cow|
Filet Mignon vs. Ribeye: Appearance & Size
The filet mignon is pretty thick (often 1½ to 3 inches) but smaller than the Ribeye. Even the smallest filet mignon is a lean cut, meaning there is not much fat and marbling like you will find in a ribeye cut. Ribeye steaks are highly marbled, which adds to the meat’s rich flavor and moisture.
Ribeye steak is usually 1½ to 2 inches thick and is bigger than filet mignon. The appearance of Ribeye and filet mignon is also significantly different. Filet mignon has a round shape, while Ribeye resembles a more oval shape. You will see a significantly higher amount of marbling in Ribeye than in filet mignon.
Filet Mignon vs. Ribeye: Where do they come from on a Cow?
The ribeye steak comes from the rib section of the cow. This delicious steak cut comes from a part that covers ribs 6-12, the same area where butchers cut prime rib. The filet mignon is a small piece from a larger cut. It is found in the tenderloin’s center, a long muscle that covers the cow’s spine. From one tenderloin, one can cut around eight filets.
Filet Mignon vs. Ribeye: Taste & Texture
Without any doubt, both steaks taste great. However, filet mignon is known for its tenderness, being more tender than Ribeye. It is smooth and has a mild beef flavor. On the other hand, Ribeye is fattier and has a more juicy and beefy flavor.
However, an important note, based on the above information, don’t think that any of the cuts is tasteless or tough. We only present the differences between the two cuts. The truth is that both cuts are stunning in terms of flavor and tenderness.
Filet Mignon vs. Ribeye: Cooking
Filet mignon and ribeye steak are good cuts to cook in a skillet. Filet mignon is prone to drying out because of its low-fat content. For this reason, it is best to cook it no more than medium-rare. On the other hand, Ribeye has a high-fat content, due to which it requires more attention while grilling.
The most popular ribeye cooking methods are grilling, stovetop cooking, oven + stovetop cooking, and sous-vide with a pan finish. The same is true for filet mignon, but the oven + pan finish method is one of the most famous.
One of the best things about preparing a ribeye steak is that it needs only a bit of salt and pepper to bring out the best of this beef cut. It’s best to cook ribeye steak to medium or medium rare. The same for filet mignon.
Filet Mignon vs Ribeye: Calories
Depending on what else you ordered for your lunch or dinner, you may find 8-10 oz of Ribeye enough for one adult. An approximately 8-ounce cooked ribeye steak contains 541 calories. The filet is slightly less caloric at 255 calories per one 4 oz cooked filet mignon. Two four-ounce filet mignons are perfect for one person.
|Portion: 3 oz. (85 g)||Calories|
Filet Mignon vs. Ribeye: Price
Ribeye and filet mignon are pricey steaks, some of the most expensive. When you buy these two premium beef cuts from a butcher shop, the filet mignon is generally more costly than the ribeye steak. When you order them in restaurants, the price is usually very similar, depending on the steakhouse.
The filet mignon is a synonym for fine dining, especially with good wine. Either of these premium beef cuts will be an incredible experience, thanks to their tenderness and rich flavor. Choose the Ribeye for a casual dinner night with friends or for your next backyard barbecue gathering.
To sum up in one sentence, filet mignon is an excellent choice for those who value tenderness, and Ribeye is better for those who prefer the flavor.
Would you like to see more information on these cuts? Check out the individual guides for more interesting facts:
- What is ribeye steak
- What is filet mignon
When diving into the steak world, learning a few things about the types of steak, their preparation techniques, origins, and differences is essential. Knowing more about the most popular steak types goes a long way toward cooking a better steak, improving your culinary experience, and avoiding awkward conversations in a restaurant.
Frequently asked questions
What is Better: Ribeye or Filet Mignon?
Both cuts are delicious and worth recommending. The choice depends only on your individual preferences. Choose filet mignon if you appreciate the tender texture of a melt-in-your-mouth steak. If you value more flavor, go for ribeye steak.
What is More Expensive: Filet Mignon or Ribeye?
The price depends on many factors. However, filet mignon is usually more expensive than Ribeye. The situation looks similar in both butcher stores and steakhouses.
Which is More Tender: Filet Mignon or Ribeye?
Filet mignon is an incredibly tender steak that melts in your mouth. It has very little fat and mild flavor, but it is one of the most tender compared to other popular steak cuts. The reason is that filet mignon comes from the tenderloin on a cow; it’s a rarely used muscle.
Which is More Flavorful: Filet Mignon or Ribeye?
Ribeye is high in fat, making it one of the market’s beefiest and richest cuts in flavor. Many people (especially meat lovers) consider the Ribeye the tastiest cut on the cow.