Which is more tender, ribeye or NY strip?

Ribeye is usually a little more tender and juicier because it has more marbling. NY strip is leaner, with a firmer bite.

Is picanha better than ribeye?

They're different. Ribeye is marbled throughout, while picanha is lean meat under a thick fat cap. Picanha is ideal for churrasco and for feeding a group; ribeye is the classic single-serving steak.

Where can I buy ribeye, NY strip and picanha in Davenport, FL?

You'll find all three at Costa's Meat Market, 2169 Davenport Blvd, Davenport, FL. Call (863) 422-2313 to ask about today's cuts or a specific thickness.

Ribeye vs. NY Strip vs. Picanha: Which Steak Should You Buy?

Side by side

	Ribeye	NY Strip	Picanha
Where it's from	Rib section	Short loin	Top of the rump (sirloin cap)
Marbling	High, with a fatty "eye"	Medium	Lean meat under a thick fat cap
Texture	Very tender, juicy	Tender with a firmer bite	Tender when sliced thin against the grain
Flavor	Rich and buttery	Beefy and clean	Deeply beefy; the fat cap adds richness
Best cooking	Hot grill or cast iron	Hot grill or cast iron	Skewered churrasco, grill, or roasted whole
Also called	Ojo de bife, bife ancho, entrecot	Bife de chorizo, contrafilé	Picaña, tapa de cuadril, top sirloin cap
Typical thickness	1–1½ in	1–1½ in	1½–2 in steaks, or whole

Ribeye: for people who love a rich, juicy steak

Ribeye has the most marbling of the three, so it stays juicy even if you go a little past medium. The curved "cap" along the edge (the spinalis) is many butchers' favorite bite. The trade-off: more fat means more flare-ups on the grill, so keep a cooler zone ready.

NY strip: the balanced classic

Strip has a tighter grain and a band of fat along one edge. It's leaner than ribeye, with a satisfying chew and a clean, beefy taste. It cooks evenly and slices neatly, which makes it great for steak and eggs, steak salads, and anyone who doesn't love a lot of fat.

Picanha: the crowd-pleaser

Picanha is lean meat wrapped in a thick fat cap that melts into it as it cooks. One whole cap feeds 4 to 6 people, which makes it a great choice for groups, and it's the signature steak of Brazilian churrasco. Read the full picanha guide.

So which one?

Date night or a special steak dinner: ribeye.
Weeknight steak that cooks evenly with less mess: NY strip.
Feeding a group or hosting a churrasco: picanha.
Can't decide? Buy one of each, slice them up, and let everyone taste.

How to cook any of the three

Take the steaks out of the fridge about 30 minutes before cooking and pat them dry.
Salt well. Use coarse salt for picanha.
Sear over high heat, flipping every minute or two, until a crust forms.
Check with a thermometer: about 125 °F for rare, 130–135 °F for medium-rare, 140–145 °F for medium. Pull a few degrees early, since the temperature keeps rising as it rests. The USDA recommends 145 °F with a 3-minute rest.
Rest 5 minutes, then slice against the grain.