Ribeye and sirloin (center cut sirloin steak) are two very popular cuts of steak, but which one should you choose? Both are flavorful but differ in flavor, tenderness, price, and marbling. In this guide on ribeye vs. sirloin, I will explain the key differences between these two steaks to help you choose the one that best suits your tastes and preferences.
Ribeye vs. Sirloin: Key Differences
Ribeye and sirloin are quite different in terms of where they come from on the cow, their texture, amount of marbling, flavor, and price. Ribeye is rich in marbling, which gives it a juicy, flavorful bite. It’s very tender and easy to cook. However, it’s also one of the more expensive cuts. On the other hand, Sirloin (center cut sirloin steak) is leaner and has a firmer texture. It has a more robust, beefier flavor and is budget-friendly, making it a solid choice for those who prefer a less fatty cut.
Below is a table comparing ribeye and sirloin steak, including information on their differences in location on the cow, marbling, texture, flavor, price, and more.
| Features | Ribeye | Sirloin |
|---|---|---|
| Location on the Cow | Rib primal | Sirloin primal |
| Marbling | Highly marbled | Low to medium |
| Tenderness | Very tender | Low to medium |
| Flavor | Beefy flavor | Very rich flavor |
| Cooking | Pan-searing, grilling, sous-vide, smoking, oven. | Pan-searing, grilling, sous-vide, broiling, stir-fry. |
| Price | Very expensive | Low to mid-range price |
Location on the Cow
Ribeye and sirloin (center cut sirloin steak) come from different parts of the cow. The ribeye comes from the rib primal, while the sirloin steak is from the sirloin primal, specifically from the cap off top sirloin butt, which is a subprimal of the sirloin primal.
Marbling
Ribeye is one of the fattiest cuts of steak, and it is full of marbling, which makes it especially juicy and flavorful. Sirloin, on the other hand, is much leaner and has little to no marbling. The ribeye cut includes the longissimus dorsi and spinalis dorsi muscles, two of the fattiest muscles in a cow. If you’re after a rich, well-marbled steak, go for the ribeye; if you prefer something leaner, sirloin is the way to go.
Below is a table comparing ribeye and sirloin fat content according to USDA data.
| Features | Ribeye Steak | Sirloin Steak |
|---|---|---|
| Calories | 241 | 135 |
| Total Fat | 18.4 g | 4.62 g |
| Saturated Fat | 8.07 g | 1.71 g |
| Protein | 18.7 g | 21.9 g |
Sirloin steak, separable lean only, trimmed to 1/8″ fat, choice, raw. Source
Tenderness
Ribeye is much more tender than sirloin. The difference between them is very noticeable. The ribeye is one of the most tender cuts of steak, especially the ribeye cap (spinalis dorsi), which is incredibly tender and flavorful. Even the eye of the ribeye (longissimus dorsi) is very tender. On the other hand, Sirloin has a firmer texture and can even get a bit chewy if it’s overcooked.
Flavor
Ribeye steak has a richer flavor than sirloin steak because it comes from some of the fattiest muscles in the cow, the longissimus dorsi and spinalis dorsi, which have a lot of marbling. This makes the ribeye taste juicier and more flavorful. On the other hand, sirloin has much less fat, so while it’s still tasty and has a good beefy flavor, it doesn’t have the same richness or depth as ribeye.
Cooking Ribeye vs. Sirloin Steak
Ribeye is much easier to cook than sirloin. It’s one of the most forgiving cuts because it’s naturally tender, fatty, and juicy. Even if you overcook it a little, it still tastes great. On the other hand, Sirloin is much leaner and needs more care. It can become too tough and chewy if you cook it beyond medium-rare.
Ribeye is perfect for quick, high-heat methods like pan-searing or grilling. Just season it with salt and pepper. There’s no need for anything fancy. Sirloin can also be grilled or pan-seared, but it’s not as tender, so overcooking isn’t an option. Cook sirloin steak to no more than medium-rare doneness. If you prefer it to be more tender, try tenderizing it before cooking, or use it for slow-cooked dishes like stews or braises.
Price
Ribeye is always priced higher than sirloin, and for good reason. It’s a premium cut known for its tenderness, rich flavor, and impressive marbling, making it a favorite at steakhouses and perfect for special occasions. On the other hand, sirloin is leaner and less tender, so it’s a more budget-friendly option than premium cuts like ribeye.
Ribeye vs. Sirloin Steak: Which is Better?
Ribeye steak is better for most people because of its rich, juicy flavor and tenderness. It’s easy to cook, even for beginners, making it a favorite for most steak lovers. The downside? It’s expensive and pretty fatty, so it’s not the best choice if you’re trying to stick to a lean diet. Sirloin steak is a solid choice if you’re looking for a leaner, more affordable cut. It’s great for anyone who doesn’t like or can’t eat fatty steaks but still wants something tasty.
For me, ribeye wins, hands down. It’s just hard to beat that flavor and tenderness. But if you’re looking for something in between, try a strip steak (new york strip). It’s got a nice balance of richness and leanness. For more details, check out my guide on new york strip vs. sirloin and new york strip vs. ribeye.