New York Strip Steak
The New York strip steak is a popular cut of beef that comes from the short loin of the cow. It is a leaner cut than some other popular steaks, such as ribeye or porterhouse, but it still has good marbling and a tender texture.
When cooked at a high heat, the New York strip develops a rich, beefy flavor with a buttery texture that many steak lovers prefer.
It is one of the most popular cuts of steak, and for good reason – it’s a great choice for those who prefer a leaner cut of meat but still want a steak with plenty of flavor.
The main differences between the New York strip and other cuts, such as the filet mignon, is that the filet mignon is one of the most tender cuts of beef and has a milder, buttery flavor, while the New York strip has a stronger beef flavor.
The New York strip steak is also sometimes called a Kansas City strip steak or a strip loin steak, depending on the region. It is best cooked to an internal temperature of 135-140°F for best results.
Overall, the New York strip steak is a classic steak that is a perfect choice for steak lovers who want a leaner, flavorful cut of beef.
Filet Mignon
Filet mignon is a cut of beef that is known for being one of the most tender cuts available. It comes from the tenderloin section of the cow, which is a muscle that doesn’t do much work and therefore has little connective tissue.
Unlike some other popular steaks like the New York strip or ribeye, filet mignon has a milder, buttery flavor that is well-suited for those who prefer a less beefy taste. The meat is lean and has little fat marbling, which makes it one of the leanest cuts of beef available.
When cooked to the right internal temperature (around 135-140°F), filet mignon has a tender texture that is easy to cut and chew. It’s no wonder that filet mignon is a favorite cut among steak lovers, and it’s often considered the best steak available. It is sometimes called a tenderloin steak, and it is a boneless cut of meat that is often served as individual steaks.
While it may not have the strong beef flavor of other cuts, filet mignon is still a great choice for those who want a tender, flavorful steak with a mild taste. For those who want a little extra flavor, some chefs will add a fat cap or use a cooking method that adds extra flavor, such as a quick sear or basting with butter.
Overall, filet mignon is a great choice for those who want a tender, delicious steak that is easy to cut and has a mild, buttery flavor.
The Differences
Cut of Meat
The New York strip comes from the short loin of the cow. The short loin is located toward the rear of the cow.
Filet mignon comes from the tenderloin, which is located in the middle of the cow’s back.
Texture
New York strip has a firmer texture with more chew.
Filet mignon is much more tender and almost melts in your mouth.
Flavor
New York strip has a strong, beefy flavor with a slightly sweet undertone.
Filet mignon has a milder, buttery flavor that is often described as “melt-in-your-mouth.”
Cooking Methods
New York strip is a great cut of meat for grilling, pan-searing, or broiling.
Filet mignon is often cooked using methods that are more gentle and slow, such as roasting or pan-searing in butter.
If you’re looking for a delicious steak, both filet mignon and New York strip steak are excellent options! Filet mignon is known for its tender and buttery texture, while New York strip steak has a firmer texture and bold, beefy flavor.
Both cuts are popular choices at steakhouses and can be cooked to your preferred doneness. So, whether you’re in the mood for a melt-in-your-mouth experience or a hearty steak with robust flavor, you can’t go wrong with either filet mignon or New York strip steak.