Filet mignon and ribeye are the two most expensive cuts used for a steak. The tenderness of your steak will largely depend on the muscles of the animal and parts from which it has been cut. Due to this, every cut has a different method of cooking, and thus being well aware of them will yield satisfying results, or else you will do everything right but your steak will either be deprived of flavor or overcooked.
In the filet mignon vs ribeye debate, a simple way to choose the right one is to know what you want. If you are looking for the perfect texture, filet mignon is your pick and for flavor go for ribeye. However, there is more to this in the ribeye vs filet discussion. Keep reading!
The Origin of Filet Mignon and Ribeye Cuts
The filet mignon cut of steak is taken from the smaller end of the tenderloin of the cow, preferably a heifer or a steer. The tenderloin is then cut into small pieces called filet mignon. The meat in this area is extremely tender as the muscles over there are not much used by the cow.
Whereas the ribeye is cut from the ribs of the cow. It is not as tender as its counterpart but it is mainly known for its juicy fat underneath. This fat gives the steak a great rich flavor.
The Difference Between Filet Mignon and Ribeye
Although both are high-end cuts, there are several differences between them like appearance, taste texture, etc. Yes, readers, it will take a little more knowledge to perfect your dinner night game. Let us straight drive into the ultimate ribeye vs filet mignon report then.
To begin with, a ribeye is much larger than a filet mignon. The way it has been cut may vary but ribeye is twice or quarter the size of filet mignon.
A filet mignon is a little coarse and has a grainy texture compared to the ribeye which is smooth.
Since they are made of two different kinds of muscles, it is but obvious that their texture would not be similar. Since the muscles in the tenderloin are hardly used, the filet mignon cut is as smooth as butter once you put it in your mouth. No fat or connective tissues for you to struggle for chewing.
The ribeye is tougher than the other but the plus point with this cut is that it turns into a great juicy treat due to the richness of the fat that it comes with.
If you are someone who wishes to taste a pronounced flavor in your steak, ribeye is your pick. It infuses all the flavors and spices that goes into the cooking. It has an amazing retentive taste. But often people prefer the texture over taste when it comes to beef steak. It renders a more sophisticated and authentic relish.
The choice of preferring taste or texture is absolutely yours and it is your call to choose either ribeye or filet mignon.
While both are expensive, the filet mignon is the more expensive among these two. That’s because it can be cut from a very small area of the cow’s body. Ribeye is less costly but not among the cheap ones though.
Methods of Cooking
The ribeye cut has more fat and thus be careful when you put it on your grill. It must not be exposed to too much direct heat as the fat melts. You can use a pan or pot on high heat to cook this type for the best results. The filet mignon, on the other hand, works well on a grill without the risk of flaring up.
|Point of comparison||Filet mignon||Ribeye|
|Appearance||Grain like||Marble like smooth|
|Taste||Melts in the mouth; lacks fat||More flavorful and juicy|
|Cost||More expensive||Less expensive|
|Methods for cooking||Low temperature||High temperature|
Which Cut To Choose For Grilling
If you want your steak to be grilled, filet mignon is the best as the meat comes off great when grilled. You can also use this cut for making several types of beef roasts. However, this does not mean you cannot grill the other one. You absolutely can but you’ve gotta be careful. Also, remember that grilling meat is always better.
Beef has several health benefits and steaks are probably the best way to cook it. Ribeye steak vs filet mignon is a debate that has been going on for ages but let us conclude by saying that your taste will decide which one is right for you. Both are great cuts and yield fabulous results on the dinner table. It is your call to pick the juicy one or the tender one.