What's The Difference Between Sirloin And Rib-Eye Steaks? An Expert Explains

It can be hard to know what you're looking at in the meat case. You see a wide variety of cuts at vastly different prices, and you might not be sure what to buy. Although price does help indicate quality, it's not to say that "cheaper" cuts can't be equally as delicious if you know what you're doing.

Two of the big steak terms you'll probably see are sirloin and ribeye. We'll explain (with the help of a meat expert) what each cut is, how to cook them, and ultimately which is better for what you're looking to make.

What Is a Rib-Eye Steak?

As the name suggests, a ribeye comes from the rib section of the cow. They can be sold both bone-in (meaning part of the rib bone is attached) or boneless (which tends to be more common). Rib-eye steaks are actually portions or steaks from what you might know as a prime rib roast (also called a standing rib roast).

"Rib-eye steaks come from the fore quarter of the cow, after excluding the chuck and short plate. The full ribeye portion contains seven ribs, and ribeyes have a higher fat content [marbling] than sirloin," says Danny Lasseter, of Evans Meats in Birmingham, Alabama.

The marbling, or the white lines that run through a piece of beef, are important to consider when purchasing, as they are an indicator of how tender the meat will be once cooked. Ribeyes tend to have a lot of marbling, and because the muscles in this part of the cow don't get much use, the meat is extra tender.

While the fat also contributes to flavor in a steak, Lasseter says, it's not the only thing that impacts taste. "The marbling certainly impacts texture in a positive way [makes it softer and more tender]. However, flavor is determined by the genetics of the animal. Good Angus cattle genetics are prized for the best flavor."

How To Cook a Rib-Eye Steak

Like most beef cuts, there isn't just one way to cook this kind of steak.

"Ribeyes can be grilled, sautéed, broiled, smoked, blackened, sous vide, etc. We prefer cooking them over a hot woodfire grill with hickory wood," says Lasseter.

What Is a Sirloin Steak?

Unlike a ribeye, the sirloin section of the cow sees more exercise, and is leaner, making it a naturally less tender choice. Sirloin, when referencing steaks, encompasses a few different cuts that come from sirloin part of the cow.

"The beef sirloin is the posterior section of a full loin after it is separated from the short loin of the cow, which contains the strip loin, ribeye, and tenderloin," says Lasseter. If you're looking at a diagram of cow, it's the section that comes right before the beef round (or rump) and sits above the flank.

A Few Sirloin Cuts To Know

Look for these different cuts next time you visit the butcher.

• Top sirloin cap (also called the coulotte) is a great choice for grilling.
• Center-cut top sirloin is delicious used for kebabs.
• Sirloin flap (also called the bavette) is similar to a flank or skirt steak and can be quickly cooked in a skillet or on the grill.
• Sirloin tri-tip is a great cut for steak tacos or sandwiches.
  

How To Cook a Sirloin Steak

Just about as versatile and delicious as a ribeye, you can prepare a sirloin steak many different ways.

"Sirloins can be cooked in similar fashion to a ribeye. Grilled, sautéed, broiled, smoked, blackened, sous vide, etc.  But sirloins need to be cut against the grain for prime tenderness," says Lasseter.

The grain references the direction that the lines or muscles fibers across a piece of meat go in. To cut against the grain means to cut across those lines (perpendicularly) rather than "with the grain" or in the same direction. Cutting against the grain helps cut through the fibers, making for a more tender bite.

Which Type of Steak Is Better?

Neither steak is necessarily better; it's all about what you're looking for in a steak.

"[Ribeyes] are prized because across the board as they are more consistently flavorful and tender than the sirloin. However, the sirloin cap (coulotte), bottom flap (bavette), and tri-tip are all under valued sirloin cuts often having rich beef flavor and decent marbling. The key is they need to be sliced 'against the grain' before serving to cut down on the what some term as chewiness or toughness," says Lasseter.

With better marbling and a more tender texture, rib-eye steaks also command a higher price tag. "Obviously the more sought after product [a ribeye] demands a higher value than the less sought after [sirloin]," says Lasseter.

Cooked properly, and sliced correctly, you can save money opting for sirloin steaks that might require a little know-how to ensure they're beautifully tender, but cost much less than a ribeye.