The main difference between New York Strip and Filet Mignon is the cut of the beef. New York Strip comes from the short loin of beef, which is a thick strip located in between the rib and sirloin primal. This cut is known for its marbling and flavor, making it one of the most popular cuts of beef. Filet Mignon, on the other hand, comes from the tenderloin of beef, which is found in between the rib and shoulder primal. This cut of beef is much leaner and more tender than New York Strip but also lacks a bit of flavor due to its lack of marbling.
What is the New York Strip?
New York Strip is a cut of beef that is taken from the short loin section of a cow. It has long been considered one of the tastiest and most popular cuts of steak due to its marbling and flavour. This cut is usually grilled or broiled, but can also be used for other recipes such as stir-fries and stews.
Uses of the New York Strip:
Grilling:
The most classic and popular way to cook New York Strip is to grill it. The marbling in the steak helps keep the steak juicy as it cooks, making it a great choice for outdoor grilling.
Broiling:
Another popular method of cooking the New York Strip is broiling. This method allows for a more tender steak, as the steak is cooked in a closed oven and not directly exposed to fire.
Stir-Fries:
Since New York Strip is a thicker cut of steak, it can be cut into small cubes or strips that are perfect for stir-frying with vegetables.
Stews:
New York Strip can also be used in stews and slow-cooked dishes for a more tender texture.
Types of New York Strip:
Prime:
Prime-grade New York Strip is the highest quality of steak and comes from young, well-fed cows. It is known for its marbling, flavor, and tenderness.
Choice:
The choice grade of the New York Strip is slightly less marbled than the prime grade but still contains a good amount of fat for flavor.
Select:
The select grade of New York Strip is the leanest and most affordable cut. It has less fat than the choice and prime cuts, but can still be flavorful if cooked properly.
Pros & Cons:
Pros:
- New York Strip is a flavorful cut of beef that has excellent marbling.
- It is a very versatile cut and can be used in various recipes, including grilling, broiling, stir-frying, and stews.
- New York Strip comes in three grades – prime, choice, and select – allowing for different levels of flavor and tenderness.
Cons:
- The New York Strip is one of the more expensive cuts of steak, making it unaffordable for some budgets.
- The select grade can be tough due to its lack of marbling, so care should be taken when cooking this cut to ensure that it doesn’t become too tough.
- Some smaller muscles within the New York Strip can be difficult to cook evenly, making it harder to get a perfect steak.
What is Filet Mignon?
Fillet mignon is a cut of beef taken from the tenderloin, which is found in between the rib and shoulder primal. This cut of beef is prized for its tenderness, as it has very little fat or connective tissue. Fillet mignon is usually grilled or pan-seared to bring out its flavor and texture.
Types of Filet Mignon:
Prime:
Prime-grade Filet Mignon is the highest quality steak and comes from young, well-fed cows. It has excellent marbling and flavor, making it a popular choice for those looking for a premium cut of beef.
Choice:
The choice grade of Filet Mignon is slightly less marbled than the prime grade but still provides a great flavor.
Select:
The select grade of Filet Mignon is the leanest and most affordable cut. It has very little fat but can still be flavorful if cooked properly.
Uses of Filet Mignon:
Grilling:
The most popular way to cook Filet Mignon is to grill it. This method brings out the flavor of the steak and helps it maintain its tender texture.
Pan-Searing:
Another popular way to cook Filet Mignon is by pan-searing. This method helps keep the juices in while still providing a nice crust on the outside.
Stir-Fries:
Since Filet Mignon is a leaner cut of beef, it can be cut into cubes or strips and stir-fried with vegetables for a healthy meal.
Stews:
Filet Mignon can also be slow-cooked in stews for an even more tender texture.
Pros & Cons:
Pros:
- Fillet mignon is known for being one of the most tender cuts of beef, making it ideal for recipes that require a delicate texture.
- It is low in fat and rich in flavor, making it a healthy choice for those watching their cholesterol levels.
- Fillet mignon has a variety of uses and can be grilled, pan-seared, stir-fried, or slow-cooked.
Cons:
- Filet Mignon is one of the more expensive cuts of steak, making it unaffordable for some budgets.
- This cut of beef is usually served without a sauce, as the delicate texture and flavor can be lost when covered with a sauce.
- Fillet mignon has less fat than other cuts of steak, so care should be taken to not overcook it or it may become tough.
Key Difference:
The key difference between New York Strip and Filet Mignon is that the New York Strip is a cut of steak taken from the short loin primal, while Filet Mignon is taken from the tenderloin. The prime grade of both cuts is highly marbled and contains a lot of fat for flavor. The select grade of both cuts is the leanest and least expensive but can be tough if not cooked properly. New York Strip is a versatile cut, while Filet Mignon is best suited for dishes that require a delicate texture, such as grilling or pan-searing. The New York Strip is also generally more affordable than Filet Mignon.
Conclusion:
New York Strip and Filet Mignon are two popular cuts of steak, each with their own unique flavor, texture, and price point. The prime grade of both cuts is highly marbled, providing a lot of fat for flavor. The select grade of both cuts is leaner and more affordable but can be tougher if not cooked properly. New York Strip is a versatile cut, while Filet Mignon is best suited for dishes that require a delicate texture such as grilling or pan-searing. Ultimately, the choice between the two comes down to personal preference and budget.