Which Steak is best? Filet mignon, Ribeye or Striploin
When it comes to premium steak choices, three names consistently dominate the conversation: Filet Mignon, Ribeye Steak, and Striploin Steak. If you’re ordering from a trusted Canadian supplier like ButcherBox.ca each of these cuts represents a distinct flavour and texture experience. Which one is best? The answer depends on your taste, how you cook, and what you’re looking to get out of the meal. Here’s a breakdown to help you choose.
The filet mignon is cut from the tenderloin (the psoas major muscle) and is renowned for its exceptional tenderness. Because this muscle does very little work during the animal’s life, it has very little connective tissue and is extremely soft. It’s often called the “buttery” cut.
However, being so tender comes with trade-offs:
- It has less marbling (intramuscular fat) than cuts like ribeye, so the flavour is comparatively mild.
- Because it’s lean, it can dry out if over-cooked, so most chefs recommend cooking it to rare or medium-rare.
- It tends to be the most expensive of the three cuts because there’s less of it per animal and high demand.
So, if your priority is melt-in-your-mouth texture, and you’ll accompany the steak with maybe a sauce, compound butter or sides that elevate the experience, filet mignon is the luxury choice.
If what you crave is maximum flavour and juiciness, the ribeye is very hard to beat. The ribeye is cut from the rib primal (ribs 6-12) and is loaded with marbling and fat pockets that melt as the steak cooks.
Key character-points:
- Strong beefy flavour thanks to the marbling.
- Slightly firmer texture than a filet, but still plenty tender.
- Because of its fat content, you have more leeway when cooking – it tolerates high heat and slight over-cooking better than leaner cuts.
- If you’re grilling, the ribeye’s fat can deliver intense flavour, though it may also cause flare-ups on the grill.
Thus, if you’re hosting a celebratory meal, you love rich flavour, or you grill a lot and want something that stands up to high heat, the ribeye is a top pick.
Sometimes called the “New York Strip” (or “Kansas City Strip”), the striploin sits between the tenderloin and the rib in both location and characteristics.
What makes it appealing:
- It offers a balance of tenderness and beefy flavour. It’s not as ultra‐tender as a filet, nor as heavily marbled as a ribeye, but it gives a satisfying chew and good flavour.
- Because it has moderate fat, it’s a little more forgiving than a lean cut—and often a little easier to cook and trim.
- For many diners, this “sweet spot” makes the striploin a favourite in steakhouses and home kitchens.
If you’re looking for a reliable, all-round steak that ticks most boxes without requiring ultra-precise cooking or the highest budget, striploin is the smart choice.
So… Which Is Best for You?
Here’s a quick decision framework:
- Go Filet Mignon if: You value tenderness above all, want a refined experience, and are fine with a milder flavour profile.
- Go Ribeye Steak if: You crave rich flavour, juicy melt-in-your-mouth texture, and you’re grilling or cooking for the wow-factor.
- Go Striploin Steak if: You want balance—good flavour, decent tenderness, and a steak that handles well under a variety of cooking methods and budgets.
Also consider how you’re going to cook: high-heat grilling or pan-searing works marvelously for ribeye, while mild flavour cuts like filet can benefit from a sauce or compound butter to amplify the taste. And if you’ve got a supplier like ButcherBox.ca, you’ll benefit from high-quality beef that lets these differences shine through.
Why Buying from ButcherBox.ca Makes a Difference
When you order from ButcherBox.ca, you’re tapping into premium-sourced beef—often pasture-raised, grass-fed or responsibly finished, so you’re starting with high quality. The way the steak is raised, aged, and cut influences everything: flavour, tenderness, consistency. With top-tier cuts (filet, ribeye, striploin) these subtle details matter even more because there’s less “masking” fat or connective tissue. So your steak feels special.
Final Thoughts
In the end, claiming one of these cuts as the absolute “best” is a bit misleading—it depends on what you’re after. If I were to pick for most occasions: I’d lean toward the striploin (for that sweet middle ground). But if I knew I was indulging, cooking for guests, or wanted that flavour explosion, I’d go ribeye. And if I was celebrating or truly prioritizing texture, filet mignon.
So next time you open a box from ButcherBox.ca, look at the occasion, your taste preference, your cooking method and then pick accordingly. And whatever you select: season well, hit high heat, rest the steak for a few minutes before slicing—and enjoy every bite.