This type of steak comes from the ribs of an animal, therefore the name. Aside from my family and the perfect steak, my passions include travel and all things Disney. Filet Mignon vs Ribeye. Simply said, the texture is excellent, but the flavors are not. As tends to be the case with steaks, filet mignon is best when it’s cooked hot’ n’ fast over direct heat. The one warning about ribeye over an open flame is to watch out for fat drippings due to the high fat content. Specifically, this lovely piece of meat is cut from a zone covering ribs 6 to 12. It’s incredibly easy to do, and you’ve probably got everything you need in your spice rack already. Additionally, the thinner ribeye typically cooks more easily than a thick filet, and it’s more cost-effective than a pricy filet. Don’t go thinner than 1 inch; 1.25 to 1.5 inches is where you really want to be, though, for ease of cooking, flavor, and mouthfeel. The smaller portion size makes it ideal for including as part of a more substantial meal, and it’s undeniably elegant. It is packed with fat and juicy flavor. Keep reading! Let’s make sure that gorgeous filet is grill-ready before we go any further. But doesn’t that French name just elevate its status in your mind? From there, it’s to the grill we go to apply a nice sear. The bacon adds not only its addictive flavor to the mix, but it also chips in some lovely, crisp texture. (Hello, side burner – how’ve you been?) It is still considered as one of the more expensive steaks and keep in mind that in restaurants, it is going to cost you more than most other meals. Here we will discuss the filet mignon vs. ribeye differences. Now I’m happy to share my experience and discoveries with you. But how, where, and for how long? A well-marbled ribeye is still plenty easy to chew, but it will never achieve that buttery softness that makes filet mignon so popular. You’ll find this delicious cut served all over the world, and it’s a particular favorite in steakhouse restaurants. You might also see it referred to as tournedos, medallions, fillet steak, or tenderloin steak. The name filet mignon roughly translates to “cute filet,” with filet being a thick, boneless cut of meat and the cut’s small size making it cute. If you’re ready to put on your chef hat, though (and we mean that figuratively – but if you’ve got one, why not? Anywhere from 6 to 8 oz per filet mignon (and hence per person) is ideal. Using mushrooms and onions adds intense umami flavor to the dish, and it’s umami that makes beef taste so dang good. When it comes to the battle between filet mignon vs ribeye, the finest cut has to be the ribeye. As an added flavor bonus, you’ll whip up a red wine and balsamic vinegar glaze in a saucepan. Most often, you’ll aim for a reading of 130F on your digital probe thermometer, which is medium-rare. It has a just right amount of fat which will melt as you cook it and release the rich aroma of favors. A filet mignon is typically far smaller than a ribeye. The filet mignon is best when cooked no more than medium-rare, or you’ll risk losing the fantastic tenderness that it’s best known for. Where on the Cow does Filet Come From? When it comes to the main advantage this steak offers the best texture of them all. However, it is one of the most complicated steaks to prepare and it is essential that a chef has a lot of experience. Reasons for that are simple. What it will do, though, is really punch up the seared crust, adding, shall we say, a bite to every bite. Ribeyes, however, can have extensive marbling. Filet mignon is best served at medium-rare, whereas ribeye is delicious from medium-rare to medium-well. You’ve seen it in movies and on TV. On the other hand filet mignon is very lean. Is filet mignon the best cut of steak? Unlike ribeye, filet mignon is a lean cut. People love it for the full flavor and tenderness. Ribeye steak is generously-sized and contains high fat levels and thick, defined marbling. Chefs believe that smoking a filet mignon is far better as it becomes tender and succulent to eat. So many ways to spell “ribeye” – and so many ways to enjoy it! The tenderness of a steak is inversely related to the amount of work that the muscle does during the animal’s lifetime. These two factors combined ramp up the beef flavor of the ribeye. What is Sirloin Steak? It’s found near the center of the tenderloin, a long muscle that runs along the spine near the back of the cow. Let’s check it out. All you really need to do is let it sit and come to temperature – pull it from the fridge and let your ribeye rest on the counter for 30-60 minutes, so it’s not cold when it hits the grill. There are different types of steak even though they come from the same animal. Thanks for reading and the best of the grill to you! Pecans Vs. Walnuts: Know the Difference Between These Two Nuts, Broil King Vs. Weber: Ultimate Grill Comparison. These additions give it extra flavor. Salt and pepper are all you are going to need in order to make the steak even better. No surprise, the ribeye steak gets its name from the area of the cow from which it’s cut, which is the upper rib section near the spine. Confronted with Filet mignon vs rib-eye, dilemma, however, you will surely find yourself a bit confused. If you are looking for the perfect texture, filet mignon is your pick and for flavor go for ribeye. Ribeyes have a high fat content. Generally, chefs prefer ribeye steak to filet, but that’s mostly based on a flavor-to-dollar ratio. You can see a ribeye will be typically bigger than a mignon. The recipe is a click away: Actually, this will give you something to do while your cold steaks are sitting out and coming up to room temperature. If you’re using charcoal, move your coals to one side to accomplish the same thing. Nutritional Information per 4oz (1/4 pound). But, you know, the tastiest hockey puck ever. In this edition, we’re looking at ribeye vs filet, two glorious cuts, but with very different attributes. Filet mignon has a mild flavor, whereas ribeye has a very meaty flavor. The ribeye steak has all kinds of great nicknames, including Scotch fillet, beauty steak, market steak, Spencer steak, and Entrecôte. The price is high and this is probably the most expensive steak of them all. Cows aren’t big on exercise, but certain parts of the body still get a workout from moving around and supporting such a large animal – the ribeye steak does not come from one of those spots. Or, really sauce it up and make it a flavor extravaganza. It’s not unlike going to Starbucks and not knowing a macchiato from a mocha; you can’t just say “gimme a coffee.” Likewise, you can’t just ask for “a steak.” The answer is going to be, “what kind of steak?”. In the end, all we can say is that filet mignon is the most expensive of them all and has the best texture. I’ve been grilling for nearly 20 years over charcoal, wood, and gas. It’s unlikely he coined the term on the spot, but we don’t know where he picked it up. This is the second-most popular steak in the restaurants. Examining the two cuts further displays more differences in appearance. If you don’t know your types of steak, walking up to the grocer’s meat counter or into a deli can be highly intimidating. There can be some variation in cuts, but the typical filet mignon is somewhere between one half to one quarter of the size of a rib eye steak. Ribeye is large and it also contains large quantities of fat which are visible throughout the piece of meat. In the end, all we can say is that filet mignon is the most expensive of them all and has the best texture. As we’ve said, the ribeye steak contains plenty of flavorful fat, while being easy to cut and tender. The filet is a small portion of a much larger cut. Once on the grill, though the methods are the same, the slightly thinner ribeye will usually cook more easily than the thick filets, often requiring only the searing time and a bit of rest for a pink and juicy payoff. Here’s the how, where, and why of cooking ribeye to perfection in your backyard. Both ribeye and filet mignon offer the griller and diner a very special experience; there’s nothing quite like them hot off the barbecue. You probably won’t need to trim anything off your ribeyes, unless there are some obvious protrusions of fat or gristle that are just going to turn to char. Once your grill is up to temperature, place your ribeyes on the direct-heat side to get that gorgeous sear you’ll display with pride. Depending on the thickness of the filets, sear each side for 2-4 minutes. All you need is salt and pepper! Don’t get us wrong – we love filet mignon! First things first – you don’t want to put a fridge-cold steak on a hot grill because it won’t cook properly. Filet mignon is low in fat and not prone to flares, whereas ribeye’s fat content makes it prone to catching on fire quickly. Set your grill up for two-zone cooking with a hot side and a cooler side. The texture is great; there’s a great subtle flavor.” – Chef John Manion, El Che Bar, Chicago. Don’t go on intuition or by a timer for this stage; only the temperature tells if it’s done or not.