Ribeye Vs NY Strip: Which Steak Is More Affordable?

When we discussed the biggest difference between ribeye and New York strip steaks, we were looking at fat distribution. In short, a ribeye is fattier, while a New York strip is a leaner cut. There's also a not-insignificant difference in price when it comes to these two beloved cuts of steak, both of which you'll see starring on steakhouse menus just as often as on the grills of home chefs in the summertime. Basically, if cost is the most major factor for you, you'll want to opt for the New York strip, as it is almost always cheaper on a per-pound basis than ribeye.

As a case study, a blogger going by Costnivore — proving that they know both Costco and meats — matched up the pricing of ribeyes and New York strips at Costco in 2024 and found that the latter was cheaper by almost two dollars per pound. That's consistent with what we found for ribeyes and New York strips at warehouse competitor Sam's Club; as of this writing, USDA Choice New York Strip was about a dollar cheaper per pound, while Prime New York strip beat out ribeye by almost five dollars per pound! Of course, some have argued that Costco steaks have quality issues (although many, many consumers turn to its beef for quality and great pricing). Yet it doesn't seem to matter where you go, since ribeye is generally more expensive, regardless of who's selling it.

Although both New York strip and ribeye are popular steakhouse cuts, there is a key difference between the two, and it's not all about fat distribution. The two cuts come from distinct places on the cow's body, which also affects flavor. A New York strip comes from the short loin, along the spine of the beast. On the other hand, the rib eye, as the name suggests, comes from between the ribs. The New York strip, while not fatty, comes from an area that doesn't get much exercise, so it is typically tender and beefy in flavor. The fattiness of ribeye, on the other hand, can be either a blessing or a curse, depending on the quality of the beef. In high-end beef, the marbling on a ribeye is absolutely exquisite. In lower-quality meat, on the other hand, the fat may not render properly and can make the resulting steak chewy.

Ribeye is not inherently "better" than a New York strip, even though it is (usually) more expensive. For your money, you may prefer the latter, since it's more cost-effective and perhaps not as dependent on the quality of the beef. If you know the secrets to cooking the juiciest steaks, then you understand that the cut of the beef arguably doesn't matter quite as much when you know how to treat it properly, making a decision based entirely on price one that is perhaps a bit more sensible.