Filet Mignon Vs Ribeye: A Comparison of Premium Cuts

Filet Mignon Vs Ribeye: A Comparison of Premium Cuts

Are you hungry for a steak that is both juicy and tasty? If so, then Filet Mignon vs Ribeye steaks should be at the top of your list. Both steaks can make any meal sumptuous, but if you’re trying to decide which cut to get, it pays to know the differences between them.

In this blog post, we’ll take a look at the flavor characteristics, taste, nutritional value, tenderness levels, and price points of Filet Mignon Vs Ribeye steaks – giving you just enough information to make an informed decision when selecting one over the other. So let’s dive in!

What is a Ribeye Cut of Beef?

Ribeye steaks come from the rib section of the steer, between the chuck and loin. This cut has a well-marbled texture which makes for incredibly juicy and flavorful steak when cooked correctly.

The marbling of fat throughout also helps to keep the steak tender, making it a great choice for grilling or pan-searing. It’s also worth noting that Ribeye steaks can be very expensive, due to their high demand.

Why We Love the Ribeye?

With ribeye steak compared to more traditional cuts of beef such as T-bone and strip steak, it’s no surprise that this flavorful cut of meat always comes out as the fan favorite.

This is partly due to the unique fat marbling within the ribs of the animal, which gives each bite a juicy texture and intense flavor.

No matter how you cook it–pan-seared, oven roasted, or grilled over an open flame–the ribeye filet requires minimal seasoning; just a pinch of salt and pepper can enhance its taste even further.

This makes it an incredibly simple yet rewarding dish for the home chef in search of a truly delicious cut that never fails to satisfy.

*Related articles:

What is a Filet Mignon?

Filet mignon steaks come from the small end of the tenderloin, which lies between the ribs and back of the steer. This cut is much more delicate than a Ribeye and doesn’t have as much marbling.

As such, Filet Mignon steaks are not as flavorful or juicy as ribeyes but are incredibly tender. This makes them perfect for pan searing or grilling over high heat, where the lack of fat can be counteracted with careful preparation.

Why We Love Filet Mignon?

Filet Mignon is a truly unique cut of steak that can be enjoyed by even the most discerning connoisseurs. Its delicate texture, subtle flavor, and buttery smoothness make it one of the most sought-after steaks around; especially when cooked to perfection using simple methods like pan-searing or grilling.

Plus its leaner fat content means Filet Mignon has fewer calories than other cuts, making it a great choice for those looking to eat healthy without sacrificing the taste of an exquisite steak.

Filet Mignon Vs Ribeye: Comparison The Differences?

Filet mignon and ribeye are both popular cuts of beef known for their tenderness and flavor. However, there are some key differences between the two. Let’s compare them:

Filet Mignon vs. Ribeye: Comparison Table

Filet Mignon and Ribeye steaks come from different parts of the cow, presenting distinct advantages. Filet Mignon is smaller with a much lower fat content, making it more tender in texture.

Ribeye steak is larger with more marbling, providing a slightly bolder flavor profile. To fully understand the difference between Filet Mignon vs. Ribeye, we need to consider their size, origin of the cow, taste & texture when cooked, nutrition facts, and of course price.

Filet Mignon has an exquisite buttery & melt-in-your-mouth texture that is hard to beat while Ribeye steaks provide a juicy and intensely flavorful experience – perfect for those looking for something extra special.

Knowing the key Filet Mignon vs. Ribeye differences is sure to help you make an informed decision when buying your next great cut of steak!

Sure, here’s a simple table comparing the characteristics of Filet Mignon and Ribeye steaks:

Filet MignonRibeye
Appearance & SizeRound cut, 1½ to 3 inches thickOval-shaped, 1½ to 2 inches thick
FlavorSubtle due to low marblingRich due to high marbling
Source on CowBeef tenderloin, along the cow’s spineRib area (Ribs 6-12)
Fat ContentLean cut with minimal fat marblingWell-marbled cut with fat throughout
Taste & TextureKnown for tenderness and mild beef flavorFattier with a more juicy and beefy flavor
Cooking MethodsGrill, stovetop, oven + stovetop, sous-videGrill, stovetop, oven + stovetop, sous-vide
Calories (Per 4 oz)255 calories541 calories
Nutrition Facts (Per 4 oz)11 g fat, 3 g saturated fat, 34 g protein, 0 g carbs37 g fat, 14 g saturated fat, 42g protein, 0 g carbs
PriceOne of the most expensive cuts of steakLess expensive compared to filet mignon, but not necessarily cheap

This table should provide a quick comparison of the two steak cuts and should make your choice a bit easier, depending on your preferences.

-The Appearance & Size:

If the appearance and size of steak are important factors for you when selecting one, then it’s worth noting that the filet mignon is usually a more round cut with a thickness ranging from 1½ to 3 inches, while Ribeye steaks are more oval-shaped and often measure 1½ to 2 inches in thickness.

Additionally, filet mignon will offer subtler flavor due to having low marbling while ribeye presents a bolder richness with higher marbling.

-Where do they come from on a Cow?

The ribeye steak is the ultimate indulgence for any steak lover. Where does this delicious cut of steak come from on the cow?

It is found in ribs 6-12, the same area where butchers cut prime ribs. The filet mignon, also coveted by many steak aficionados, is a smaller cut taken out of the tenderloin that covers the cow’s spine.

Butchers can typically get around eight fillets out of one tenderloin, making it quite a valuable asset! Whether it’s a ribeye or a filet, all beef enthusiasts will agree that these luxurious cuts are utterly mouthwatering.

Filet mignon comes from beef tenderloin, a long strip of muscle that runs along the cow’s spine. Ribeye steaks come from the rib area, hence their name.

-Fat Content:

Filet Mignon: It is a very lean cut with minimal fat marbling. While this makes it tender, it can also make it slightly less flavorful and less juicy compared to cuts with more fat content.
Ribeye: The ribeye is a well-marbled cut, with fat interspersed throughout the muscle. The fat marbling adds flavor, juiciness, and contributes to the overall succulence of the steak.

-The Taste & Texture:

Without any doubt, both steaks taste great. Filet mignon is known for its tenderness, being more tender than Ribeye with a mild beef flavor.

Ribeye is fattier and offers a more juicy and beefy flavor. These differences are an important aspect to consider when deciding which steak to buy.

Don’t assume one is tasteless or tough just because it’s not as tender as the other! Both cuts of steak have exceptional taste and texture that you’ll surely enjoy.

-The Cooking:

The choice of cooking method for filet mignon and ribeye is vast, from grilling to the stovetop, oven + stovetop, and sous-vide. The oven + pan finish is especially popular when it comes to filet mignon because of its preference for rarer cooking styles.

The ribeye can also be prepared with limited seasonings such as salt and pepper; potentially medium or medium rare.

The key difference between the two steaks is the fat content; the ribeye requires more diligence due to its high-fat content whilst the fillet mignon needs precise attention due to its low-fat content. Both steak cuts can be cooked beautifully in a skillet.

-The Calories:

The amount of calories that come with a Ribeye and Filet Mignon is definitely something to consider when deciding if either should be part of your lunch or dinner.

An 8-ounce cooked Ribeye steak contains 541 calories; whereas, with the filet mignon, you get 255 calories per 4 oz.

The additional added perk of more flavor with the Ribeye will also fit better on your plate with its larger size. Going this route is a win-win as you get the most out of both meals in calories and taste!

Nutrition Facts Per Serving (4 oz)

Filet Mignon: 255 calories, 11 g fat, 3 g saturated fat, 34 g protein, 0 g carbohydrates

Ribeye Steak: 541 calories, 37 g fat, 14 g saturated fat, 42g protein, 0 g carbohydrates

Source: USDA

-The Price:

The price of filet mignon makes it one of the most expensive cuts of steak, but for die-hard fans willing to pay top dollar for its tenderness, the experience is well worth it.

The rarity of the cut is added incentive – coming from only 17-18 ounces per animal – and come restaurant time, buyers are likely to pay quite a bit more than they would with other, less desirable cuts.

Ribeyes, while not necessarily cheap either, can be saved in terms of cost by buying the larger rib section and cutting into steaks yourself. The take away here: The price tag on filet mignon is undeniably high – but you sure get a lot in return!

Filet Mignon vs Ribeye — Which is Best, and Why?

It’s all about personal preference. Both filet mignon and ribeye steaks offer their own unique taste profiles and textures.

The filet mignon is the more tender of the two cuts and comes at a higher price tag due to its scarcity; while ribeye steak offers a juicer flavor with more fat and a larger cut, for a bit less money.

At the end of the day, you can’t go wrong with either choice if you’re looking for an exquisite steak experience. But there is one thing to remember: no matter which steak you choose, be sure to cook it properly to get the most out of your meal!

*You Might Also Like

FAQs About Filet Mignon Vs Ribeye

What is Better: Ribeye or Filet Mignon?

It really depends on personal preference. Filet mignon is more tender but has a milder flavor; while ribeye offers juicier beefy taste with more fat content.

Which One is More Expensive?

Filet mignon tends to be the more expensive cut of steak as it is typically harder to come by and more sought after by steak connoisseurs.

How Do I Cook Each Cut?

Filet mignon is typically cooked at lower temperatures to preserve its tenderness, while ribeye steak can be cooked using a variety of methods such as grilling or pan-searing.

Can I Freeze Filet Mignon or Ribeye?

Yes, both cuts of steak can be safely frozen for extended periods of time. It is best to wrap the steaks in plastic wrap and then place them in a freezer-safe bag or container before freezing.

Can I Substitute Filet Mignon For Ribeye?

Yes, you can use filet mignon as a substitute for ribeye in recipes. Be sure to cook it correctly and at the right temperature to retain its tenderness.

Do Either Cut Have Health Benefits?

Both cuts of steak offer protein, vitamins, minerals, and healthy fats that are beneficial for overall health. However, filet mignon has a slightly lower fat content, making it the healthier choice.

Which is More Tender: Filet Mignon or Ribeye?

Filet mignon is generally considered to be the more tender cut of steak, with its very fine grain and buttery texture. Ribeye, on the other hand, offers a juicier flavor with more fat content.

Which Has More Calories: Filet Mignon or Ribeye?

An 8-ounce cooked Ribeye steak packs 541 calories, while a 4-ounce filet mignon contains 255 calories. Therefore, the ribeye is higher in calories.

Do Both Cuts Have Any Nutritional Benefits?

Yes, both cuts of steak are rich sources of protein as well as vitamins and minerals such as zinc and selenium. In addition, filet mignon provides 14 grams of fat, while ribeye contains 27 grams of fat.

Which is More Flavorful: Filet Mignon or Ribeye?

Ribeye has a bolder, beefier flavor with more fat content; while filet mignon is milder in taste but much more tender. Ultimately, it comes down to personal preference when deciding which steak is more flavorful.

What cut is better than ribeye?

There are a few cuts of steak that are more tender than ribeye. These include filet mignon, New York strip, and porterhouse steaks. Filet mignon is the most tender cut of steak available, followed by the New York strip and then the porterhouse.

Conclusion: filet mignon vs ribeye steak

In conclusion, when choosing between filet mignon vs ribeye steak, it all boils down to personal preference.

Both cuts have their own unique flavors and offer different benefits. Filet mignon is more expensive but tends to be more tender; while ribeye has a bolder flavor with more fat content.

Ultimately, there is no wrong choice when it comes to these two delicious cuts of steak. Whether you opt for a filet mignon or a ribeye, just make sure to cook it properly and enjoy the experience!

Note: This content is only meant to be informational and should not replace medical advice. Consult your doctor before making any changes to your diet, lifestyle or exercise habits.

Source: US Department of Agriculture (USDA). (2020). FoodData Central. Retrieved from

Leave a Comment