When you enter the barbecue world, you will hear about the different beef cuts. Sunday brunches and a football game watching sessions with your buddies are incomplete without a barbecue in the garden. Even kids love a barbecue session with their folks on a Sunday afternoon!
‘May you always be surrounded by good friends and great barbecue.’
As a barbecue or meat smoking enthusiast, you must know about the difference between ‘filet mignon vs ribeye‘. A novice might ask – is there a difference between the two?
Let’s not forget that food brings people together, and a barbecue happens to be a fun activity for the whole family.
Here’s an elaborate post that talks about the differences between filet mignon and ribeye.
- 1 Filet mignon vs ribeye – Basics
- 2 Ribeye vs filet: The Best Way to Cook Filet Mignon
- 3 Rib eye vs filet – Correcting Common Problems
- 4 Filet mignon vs ribeye – Tools You Can Use
- 5 Filet mignon vs ribeye – Frequently Asked Questions
Ribeye vs Filet Mignon – Which wins the battle?
Let’s dive right into it!
Filet mignon vs ribeye – Basics
For starters, novices should know that both mignon and ribeye cuts are different. Additionally, they are made from two different types of beef. Now, this is an eye-opener for most beginners!
Defining the Ribeye
The ribeye steak cut gets its name from the swirl of delicious fat and meat that you can see inside. The butcher cuts ribeye steaks from the beef’s rib section. Most of the steak enthusiasts enjoy eating ribeye steaks because they are the juiciest and tastiest cut. The credit goes to all the fat that sits inside!
When you grill, broil or slice ribeye steaks, you get a ribeye chop. And the fat deposit in this cut makes it extremely buttery and succulent.
Defining the Filet Mignon
The steak filet mignon is also known as ‘tenderloin filet’. Now the main difference between ribeye vs filet mignon is that the latter has less fat. If you are a weight watcher, the steak filet mignon cut is ideal for you.
The meat is tender, but the taste is milder compared to the ribeye steak. Butchers/chefs prefer cutting the tenderloin’s center. This cut is procured from the abdomen region. The good part is that this particular part has less connective tissue.
What’s the difference?
The answer to the question of what is the best cut of steak lies in the texture of the meat and the flavor. For those who are chasing flavor, the ribeye steak is a better cut. For those who want a more tender texture, the steak filet mignon is a better choice.
Why do meat enthusiasts love Ribeye?
- Procured from the ribs – between the shoulder and the loin.
- It has far-fetched fat marbling.
- A little salt and pepper do the trick! Ribeye steak does not need a lot of flavor by spicing.
- The magic is in the flavor.
Why do meat enthusiasts love the Filet Mignon?
- The tender texture of the filet mignon is spot-on!
- Procured from the short loin section of the cow.
- It is extremely tender and succulent.
- It melts-in-your-mouth!
Ribeye vs filet: The Best Way to Cook Filet Mignon
Even though filet mignon is almost zero fat content, the tender texture of the meat is spectacular. That’s precisely why meat enthusiasts pay a good price for a mignon cut.
The best way to cook the filet mignon is to pan-fry the steak. Use butter, garlic, and herbs to pan fry it and get a perfect sear on both sides. A filet mignon will cook perfectly in just about 10 minutes in the oven. The internal temperature should be 125 Fahrenheit for medium-rare. If you want it medium then 130 Fahrenheit is ideal.
The Best Way to Cook Ribeye
Using a cast-iron-pan is recommended. Also, keeping it on charcoal flames is another way to cook a ribeye to perfection. A little over medium saves you from getting a chewy texture. This cut is not as tender as the filet mignon, but the fat content gives the perfect juiciness and flavor. Add sea salt, black pepper, a garlic clove, and thyme. Pan-fry the ribeye with some butter and you are good to go!
Rib eye vs filet – Correcting Common Problems
Both the mignon ribeye cuts have their pros and cons. Overcooking them is one problem that you might face.
- Do not cook a cold beef mignon or rib steak on a hot pan. This brings out the temperature of the pan. This mistake means you will not get the desired crust.
- Pat dry the ribeye or mignon before cooking it. This helps you to remove any moisture.
- Non-stick pans are not good for searing ribeye steaks. You need a pan that you can transfer to the oven.
- Pre-heat the oven before you put in the seared steak.
- Never use olive oil for cooking ribeye steaks. Use vegetable, sunflower, or canola oil. Butter is also good!
Analysis of Best Practices in the Industry
- Chefs ensure that a beef steak mignon or ribeye steak rests at room temperature before cutting it. If you take out the steak and cut it right out of the oven, the juices will simply run out. When you let it sit, the juices get absorbed and you get all the flavors of the beef in your mouth.
- Also, the best way to cook a steak is to keep it medium-rare or a little above medium. Season the filet mignon ribeye steak well before you sear it in the pan.
- Chefs believe that the wrong knife can ruin the steak completely. Hence, invest in the right knife and cut against the grain.
Filet mignon vs ribeye – Tools You Can Use
- As a rule of thumb, use a cast-iron pan or a stainless steel pan to sear both the sides of the rib eye and filet mignon. You can easily transfer this to the oven. The same cannot be done with a non-stick pan.
- You need a paper towel to pat dry even the best cuts of steak.
- Use a meat thermometer to check the internal temperature of the meat. You can easily find them in stores near you. Even the best chefs use a meat thermometer.
- A meat slicer/knife is ideal for getting even slices. Never use a general knife to cut the steak into pieces. Use a stainless steel knife to cut the rib eye steak and the filet mignon.
- Use a good oven for cooking the steak. However, getting the ideal crust first is important.
- A basting brush is needed for getting all juices and fat content of the rib eye on the steak.
Filet mignon vs ribeye – Frequently Asked Questions
What is better ribeye or filet mignon?
Each of the best steak cuts has its USPs. The ribeye is better in terms of flavor and filet mignon is better in terms of texture. While filet mignon melts in your mouth, the ribeye cut does not need a lot of ingredients to make it flavorful.
Which is the best cut of steak?
When it comes to the battle between filet mignon vs ribeye, the finest cut has to be the ribeye. It is packed with fat and juicy flavor. All you need is salt and pepper! Even a few ingredients can bring out the best flavor of the ribeye.
Is filet mignon the best cut of steak?
Chefs believe that smoking a filet mignon is far better as it becomes tender and succulent to eat. This is the most expensive cut. And why not! Everyone is after the tenderness of the meat. There are fewer connective tissues and you can create several recipes from this type of cut. There is a tie between what is best steak cut because filet mignon and ribeye are both cuts that bring something different to the plate.
Is fillet the same as ribeye?
Filet mignon and ribeye are two different cuts. Ribeye is procured from the prime rib of the animal and the filet is cut from the short loin. Ribeye has excellent fat marbling but the filet mignon has less fat.