Sirloin Steak vs. Ribeye Steak

Ribeye and Sirloin are two of the most popular cuts of steak. These cuts are always on the menu at our favorite steak house, and available in the grocery store meat department.

When it comes to knowing the difference in cuts of steak, not everyone is an expert. Our friends at Chicago Steak are here to help. Let’s tackle two of the most well-known cuts, Sirloin Steak vs. Ribeye Steak so you can decide which cut to choose for the next backyard barbecue gathering with family and friends!

Ribeye Steak

Ribeye steaks are cut from the rib section of the cow. Once cut, the rib bone remains attached along with a good amount of fat from the ribs. This bone is sometimes removed.

This cut is known for its marbling — the rivers of white, succulent fat running through the meat that breaks down when cooked, yielding an amazing amount of rich flavor and tenderness. This is what makes the ribeye so popular, especially for steak enthusiasts dining out. Ribeye is one of the best types of steak for pan-searing, which helps bring its strong, delicious flavors out.

Sirloin Steak

Sirloin can be slightly confusing, since many different steaks come from this large cut located behind the ribs. Some well-known favorites: T-Bone, strip steaks, club steak, and roasts. Sirloin cuts are leaner than the ribeye, without the same degree of marbling, making them a little less tender, a bit milder, and not quite as robust in flavor as a ribeye.

Top sirloin is one of the most beloved sirloin cuts, with bones and tougher muscle removed for a more tender and juicy steak. Bottom sirloin Tri-tip is a perfect roast requiring several hours of slow cooking because of the muscly area it’s in.

When to Use Sirloin vs Ribeye

The choice between sirloin and ribeye depends on your personal preference and desired cooking method. Consider flavor, texture, and fat content. If flavor and texture are your number one priority, then ribeye is your best bet. If you’re looking for a quick cook, ribeye remains tender whether it’s on the grill or in a pan.

Sirloin has quite a bit less fat and marble than ribeye. This keeps it from getting as tender during a quick cook, but if you don’t mind waiting longer for it to cook, its fibers loosen up over time.

Ribeye works just fine on its own as a full piece of steak, while sirloin can be a good option for sliced steaks. Sirloin is typically a go-to for steak sandwiches or breakfast steak-and-egg dishes where thinly sliced steaks come in handy.

Which is Healthier

Sirloin and ribeye steaks are loaded with vitamins and minerals that are excellent for heart health and a significant source of protein necessary for muscle health. Steak is also a good source of Vitamin B12, Vitamin B6, iron, phosphorus, and zinc – vitamins and minerals your body needs every day to work its best.

Most people tend to eat more than one serving, which is just three ounces. The more helpings you eat in one sitting, the more calories and fat you’re consuming. Steak has quite a bit of saturated fat, especially in fattier pieces, like the ribeye. Because sirloin steaks have less fat content than ribeye, it’s safe to say that sirloin is the better option if you’re following a low-fat diet.

Cost Difference

Is sirloin better than rib eye for your wallet, or vice versa? This depends on the type of ribeye or sirloin cut you choose, where you shop, and the quality of meat you’re buying. For example, Costco meat prices are usually very affordable, but you may not have access to the same quality grades of beef you’d find at your local butcher.

In most cases, a ribeye will cost you more per pound than a sirloin steak. However, this depends on several factors, like how available the cuts are in your area, how many inches thick they’re cut, how aged they are, the grade of beef, and how in-demand they are in your location.

Cooking Basics

Before cooking either of these cuts, let’s break down the basics. Prior to cooking, lay steaks flat in a bag on a cutting board at room temperature for about 30 minutes. This ensures an even cook with an appetizingly pink middle and a browned crust. Before cooking, generously season all sides with salt and pepper (crushed peppercorn or your favorite steak seasoning).

Grilling

Sirloin steak is best for grilling. Make sure the grill is heated thoroughly before adding the steak, to cook more evenly and prevent drying out. Brush steak with olive oil and desired seasonings or brush with barbecue sauce.

Cook steaks for four or five minutes per side. Flip steaks once you begin to see the juices beading around the top of the steak. Once the desired temperature is reached, remove from the grill and allow it to rest for five minutes before serving. Be sure to use a meat thermometer to double-check the temperature.

For grilling ribeye steak, use the dual-zone method, divide grilling surface into two distinct temperature zones, one for high heat and one for low heat.  Dual-zone grilling allows you to better manage flare-ups by simply moving food from direct heat to the indirect, lower-temperature zone until the flames die down a bit.

Preheat the grill to high heat (450-500°F). Sear steak for 4-5 minutes on each side with the lid closed. Move steak to low heat zone, close the grill lid and cook for two more minutes. For medium, flip the steak, close the grill lid, and cook for two more minutes. Remove steak 5-10° before the target temperature and rest for 5-10 minutes.

Pan Searing

Ribeye is best for pan searing. Cooking in its own fat content creates a tender, juicy, and delicious steak. Lightly oil a cast iron skillet and pre-heat to the hottest setting. Prepare ribeye with your choice of seasonings. Once the skillet is hot, add steak and sear the first side for about four to five minutes. Flip over and add a little more oil or a small amount of butter to the skillet. Cook for another four to five minutes and your desired temperature is reached. Rest the steak at least five minutes before serving. If prefer steak a little more cooked than medium rare, finish it in the oven for a couple of minutes on 350°.

Final Thoughts

When it comes to sirloin steak vs ribeye steak, it really depends on how much you want to spend and how you plan to cook your steak. The different cuts of steak will both give you the meaty flavor, with the ribeye adding just a bit more robust steak flavor from its fats. If you want a beautifully grilled steak without a lot of fuss, go with sirloin. If pan-seared is what you’re after, we suggest ribeye.