Sirloin Vs. Ribeye

Have you ever found yourself standing in the grocery store meat section wondering what the difference between ribeye and sirloin is? You’re not the only one. After all, these steaks have a lot in common. However, we here at Angry BBQ want to make sure you won’t be tripped up again when discussing sirloin vs ribeye. 

In this article, we’ll be discussing where the sirloin and the ribeye come from on the cow, what their differences are, and answering the question of which is better, ribeye vs sirloin. Or at least in our (somewhat) humble opinion! We’ll even discuss how you should cook sirloin and ribeye steaks so you can get the best results no matter which cut you go with. 

So without further ado, let’s cut into this debate of sirloin vs ribeye and help you become the greatest steak snob among your family and friends.

What Is A Sirloin Steak?

The sirloin steak is a famous cut of steak known for its beefy flavor. However, you may get confused when you go to the store and find multiple cuts of meat with the words “sirloin” and “steak” in the name. To better understand the difference between these cuts of meat, we need to understand where you find the sirloin in the cow. That involves discussing the primal cuts.

What Are Primal Cuts Of The Cow?

The primal cuts of a cow are how butchers initially break the cow down. You might find some disagreements on exactly how many primal cuts there are, but the majority of meat producers agree that there are eight primal cuts. All the cuts of beef you find at a grocery store are cut from these primal cuts and can be referred to as sub-primal cuts.

Where Is The Sirloin Located?

The sirloin comes from the loin primal of the cow located between the round (or rump) and the rib primal. As stated above, there are some disagreements on how many primal cuts there are. Some people will divide the loin primal into two separate primal cuts, the loin and the sirloin. Regardless of how you divide the loin primal, the sirloin comes from a section of meat that is close to the rump of the cow that works harder versus meat closer to the ribcage. That distinction will be important later. Due to the proximity to the legs and the harder workload, almost all of the cuts that come out of the loin primal tend to be a leaner cut of meat and tougher. 

So why are there multiple cuts of meat in the grocery store that bear the name “sirloin” and “steak?” You can further divide the sirloin sub-primal into the top sirloin, the bottom sirloin, and the sirloin tip. The top sirloin is a little more tender while the bottom sirloin and sirloin tip are tougher due to being closer to the legs.

However, that doesn’t mean that a top sirloin steak isn’t a good steak to eat. In fact, it’s a pretty darn good steak. It has a little marbling (intramuscular fat) and packs a good amount of beefy flavor. It also has a lower fat content, so if you’re looking to enjoy a great protein source like steak that’s healthier due to less fat or you simply don’t like the texture of fat in your meat, the top sirloin is one steak to keep an eye out for.

What Is A Ribeye?

The ribeye is a tender, well-marbled steak that packs a beefy punch. It is one of the most recognizable and prized steaks on the entire cow. It should be no surprise that it’s one of the most popular cuts of beef there is. However, you don’t have to go to a fancy steakhouse to get your hands on a ribeye. 

We recently review Meatery Wagyu Ribeye. It’s worth a read.

Where Is The Ribeye Located?

The ribeye unsurprisingly comes from the rib primal of the cow. Due to its location, the ribeye did not see much work during the cow’s life. That means this cut has plenty of marbling and is tender. It’s called the ribeye because it comes from the center, or eye, of the entire rib steak. If you live on the West Coast, you might find a boneless ribeye steak that has had all the exterior fat trimmed off called a Spencer steak. You might even find a boneless ribeye steak referred to as a beauty steak. Just be careful if you’re finding steaks under these different names. You don’t want to be led astray, so having a good understanding and a good relationship with a butcher can save you a lot of heartache. 

If you get a rib section of the bone attached to the steak, or bone-in ribeye, you’ve actually purchased a rib steak. However, that’s not a problem as it will still be incredibly enjoyable. In fact, a version of the rib steak called a tomahawk steak is one of the most iconic specialty steaks out there.

Tomahawks, Not Just For Throwing

A tomahawk steak is a ribeye steak that has at least five inches of bone extending from the main cut of meat. Any excess meat has been trimmed away from the bone, leaving behind what looks to be a handle. It only takes a little imagination to see why these steaks are called tomahawks. Try our Tomahawk reverse sear recipe.

You may also find a thicker ribeye steak, usually around two inches thick, referred to as a Delmonico steak. However, not all steaks labeled as a Delmonico steak will be ribeyes, so be careful. 

The location of the ribeye means it has plenty of marbling and is quite tender due to the lack of work the muscle has done during the cow’s life. Marbling keeps the meat moist during the cooking process and means the ribeye is packed full of flavor. 

Cowboy Steak AKA Cowboy Ribeye

A little lesser known then the Tomahawk is the Cowboy Ribeye Steak. It’s also a massive ribeye steak but without the large frenched bone sticking out like the Tomahawk. We recently detailed the history on this steak cut and describe how to reverse sear it to perfection.

What’s The Difference Between Ribeye And Sirloin?

As discussed, the sirloin is from the rear of the cow while the ribeye is from the middle of the cow which leads to some differences. Both steaks pack good flavor, but they differ in terms of their fat content.

Which Is More Tender – Ribeye Or Sirloin?

The sirloin comes from a primal cut of the cow that worked hard during the cow’s life. Cows are very large animals, so the muscles used for movement work hard. The ribeye comes from the rib primal, a grouping of muscles that did relatively little work especially when compared to the loin primal. 

The difference between the amount of work and the quality of marbling means that in terms of a tenderness battle of sirloin vs ribeye, the ribeye is the more tender cut hands down. That means you have to handle the two cuts of steak differently to achieve optimal results. So how do you get the best out of your sirloin and ribeye steaks?

Which Has A Better Taste – Ribeye vs Sirloin

Both steaks deliver on good beef flavor, but due to rib eye steaks’ greater marbling, the ribeye typically tastes even better. You can’t go wrong with either option, though. You’ll get a delicious steak no matter which you choose.

What’s The Best Way To Cook Sirloin?

Now sirloin isn’t irredeemably tough by any stretch of the imagination. Cooking a great sirloin steak is possible and you can even take steps to make it even more tender. You absolutely can grill a sirloin over high heat and get a good steak, but you have to be careful to not end up with a tough steak. 

There are a couple of ways you can cook a sirloin to prevent it from becoming tough. If you find a thicker sirloin, say one and a half to two inches thick, you can reverse sear. 

What Is Reverse Searing?

When we think of grilling steaks, we typically think of cooking them over high, direct heat to get a beautiful sear on them. If you’re a big fan of rare or even medium-rare steak and you aren’t cooking a very thick steak, you can get good results doing that. 

However, if you’re a fan of medium (or even medium-well) or you’re cooking a thick steak, searing your steaks over high heat can lead to an overcooked exterior without reaching your preferred internal temperature. Some people will sear their steaks and then put them in an oven to finish cooking. However, you can do this in the opposite order and get a fantastic result.

If you’re doing this on a grill, you need to set your grill up for two-zone cooking. That can be done on a charcoal grill by piling up your charcoal to one side of the grill (or using SNS Grills’ Slow ‘n’ Sear system that we highlight in our top grilling accessories in the Weber section.) If you’ve got a gas grill, simply turn one section of burners to high and the other section to low or even off depending on how much heat the other burners put off. For an extra smoky flavor, you can even add wood chips (check out the section on using wood chips with a gas or charcoal grill)  over the fire for some wood smoke. For the ultimate in wood flavor, you can even start your steaks on your preferred smoker while you preheat your grill to finish the steaks. Heck, you can even finish the steaks over your firebox if you’ve got a grate to put over the fire!

Place the steaks on the indirect side of the grill and track the internal temperature until it’s about 10 degrees shy of your target temperature using an instant-read thermometer. Then move your steaks over to the high heat to get those grill marks and a nice crust. Let them rest for about 10 minutes, then slice and serve!

Sous Vide

A similar way to ensure a tender sirloin is by using a sous vide machine. Sous vide is a method for slowly and gradually cooking meat in a water bath. No, the steaks do not float in the water directly. The steaks (or whatever meat you’re using in this method) are placed in a waterproof bag with the air squeezed out (best if you’ve got a vacuum sealer.) This allows for a slow cooking process to ensure you’re gently cooking your steak. Once the steaks have reached within 10 degrees of your target temperature, you can remove them and sear them in a heated skillet or on the grill. You can use the MeatStick 4X Bluetooth meat thermometer to monitor temperatures since it’s designed to work in a sous vide bath as well as on your smoker.

If you’ve got a thinner (less than an inch and a half thick) sirloin, you can certainly grill it in the traditional method and get a great-tasting steak, too! Just remember to season your steak simply. All it requires is good salt and some cracked black pepper (pepper only after the cook or the pepper burns) if you want that. Salt is a must on steaks, though. For best results, salt the steak liberally and let it rest for half an hour to an hour in the fridge to help draw out some moisture. This can help tenderize the steak and amplify the flavor.

Pan Sear

Another way to cook your steak is by pan-searing. Prepare your steak as above by salting it and letting it rest. Then preheat your pan on medium-high for a couple of minutes. You can use any pan, but a good cast-iron skillet is my personal favorite. Then add your steak and let it sear for one to two minutes. Flip and sear the other side. Then add butter to the pan and let it melt. As the steak continues to cook, spoon the melted butter over the steak to baste it. You can also add garlic and herbs to the butter for even more flavor. Cook it to the doneness level of your preference, let it rest for a few minutes, then serve!

Does Sirloin Need To Marinate?

If you’ve already done some research on sirloin steaks, you may have come across some places recommending you marinate your sirloin steak. On the surface level, it makes sense. Marinades can impart flavor while also helping tenderize tougher cuts of meat. However, does a sirloin steak need to go through that process?

A top sirloin steak does not need a marinade. You can stick it in a marinade for a little while, like 15 minutes to two hours, but it’s not a necessity. If you got your hands on a bottom sirloin steak or a sirloin tip that is tougher than a top sirloin steak, a marinade is a great option for tenderizing it. 

What’s The Best Way To Cook A Ribeye?

Ribeyes are simple to cook. If they’re thick, you can reverse sear it like discussed above for a thick sirloin. Otherwise, go with direct heat and salt and pepper. Like above, salt your ribeye about an hour before you intend to cook it so you can draw some moisture out for an even better-tasting ribeye. For a full breakdown of ribeyes and how to cook them, check out our article here.

How Do I Know When My Sirloin Or Ribeye Steak Is Done?

Michael Haas here at Angry BBQ has a handy-dandy temperature doneness chart in his writeup on how to grill the perfect steak. Not only does it offer the temperature range but it even has a visual guide to illustrate the level of doneness (red for rare, varying shades of pink for medium-rare to medium-well, and brown for well-down) so you know exactly what you’re looking for in a steak.

As we said above, you want to use an instant-read thermometer inserted into the middle of your steak to check on the temperature. You do want to remember that you will always have some carryover even after you pull your steak off the grill or out of the pan, so account for three to five degrees Fahrenheit carryover. 

If you’re a fan of rare steak, you’re looking for a range between 120°-130°F (48.9°-54.4°C) and a deep red interior. For a medium-rare steak, you want 130°-135°F (54.4°-57.2°C) with a fully pink interior. If you’re a medium steak kind of person, look for 135°-145°F (57.2°-62.8°C) and a pink center but the edges brown or gray. For those who grew up in a household that served steaks well-done but is taking their first foray into non-well-done steaks (also known as medium-well steaks,) they’ll be looking for temperatures between 145°-155°F (62.8°-68.3°C) and a slightly pink center. If you’re grilling for members of a household who still prefer their steaks well-done, take the steaks to at least 155°F (68.3°C) and no pink in the center.  

Is Sirloin Or Ribeye Better?

This question can be tough to answer because different people look for different things in their meat. However, the majority of people will agree that the ribeye steak is the best steak you can get your hands on. The tenderness and beef flavor are second to none, and it’s easy to prepare. You don’t need to tenderize, you simply need salt, pepper, and high heat. 

However, if you’re looking for something a bit leaner while still getting good beef flavor, you’re going to prefer a sirloin steak. It’s a darn good steak, and you shouldn’t feel bad for wanting it.

Wrapping It Up

When it comes to sirloin vs ribeye steaks, the ribeye is the more prized steak for its tenderness and flavor. However, if you’re looking for a leaner steak that still has a great beefy flavor, you’ll want to grab a sirloin. Regardless of which steak you choose, you can fire up your grill, sear them in a pan, or reverse sear them for great results. 

There, I hope you learnt something and now you can brag to your friends why the Ribeye steak is the superior choice. Welcome to the steak snob club.

In the battle of ribeye vs sirloin steaks, which is the winner in your house? What are your personal preferences when it comes to preparing and cooking steaks? Let us know in the comments! 

FAQs:

Question: What’s The Difference Between Sirloin Steak And New York Strip Steak?

Answer: Both the sirloin and the NY strip come from the loin primal of the cow. However, the New York strip steak comes from further forward on the cow, closer to the rib section. Most NY strips are boneless, but if you get the bone-in version, it will more commonly be known as a Kansas City strip and some places as a club steak.  You might even find a version of this steak called the omaha steak, not to be confused with the company Omaha Steaks.The NY strip is also part of the T-bone steak. 

Question: Does The Ribeye Come From The Prime Rib?

Answer: Yes. Ribeye steaks are cut from the same primal as the prime rib roast. Ribeyes are sliced and trimmed down sections of rib meat, while the prime rib roast keeps the larger section of ribs together.