Filet and strip steak are two of the most popular cuts of beef, but they come from different parts of the cow and have very distinctive flavors. Filet is a lean, tender cut that comes from the tenderloin section near the back of the animal while strips are boneless cuts of beef that come from the short loin area near the rib area. While both cuts are quite flavorful, there are key differences between them in terms of texture, fat content, and cooking techniques. In this article, we’ll explore the difference between filet vs strip steak so you can determine which one best suits your needs.
Explanation of Filet.
Filet is a lean, tender cut that comes from the tenderloin section near the back of the animal and contains very little fat. It has an unmistakable buttery texture and mild flavor that makes it perfect for dishes like steak tartare or filet mignon. Because it’s so lean, filet tends to be more expensive than other cuts of beef, but it’s worth the extra cost for its exceptional flavor and texture. When preparing a filet, it’s important to use a gentle cooking technique such as grilling or pan-frying so that the steak doesn’t become tough or dry out.
Taste Like:
Filet has a very mild, buttery flavor that makes it perfect for dishes like steak tartare or filet mignon. The leanness of the filet makes it ideal for dishes that require slow-cooking methods such as braising and stewing.
How To Cook:
When preparing a filet, it’s important to use a gentle cooking technique such as grilling or pan-frying. It’s also important not to overcook the steak, so it should be cooked quickly over high heat and then removed from the heat before it reaches an internal temperature of 140 degrees Fahrenheit.
How Much Does it Cost:
Filet is typically more expensive than other cuts of beef due to its leanness and tenderness. Prices vary depending on the quality, but a good-quality filet mignon can cost anywhere from $10-$20 per pound.
Calories and Fats:
Filet is one of the leanest cuts of beef, containing only a small amount of fat. In a 3-ounce serving, there are approximately 148 calories and 8 grams of fat.
Pros and Cons of Filet
Pros:
- Rich flavor
- Tender texture
- Easy to cook
Cons
- Expensive
- Not ideal for dishes that require long cooking times
Explanation of Strip Steak.
Strip steak is a boneless cut of beef that comes from the short loin area near the rib cage. It’s generally quite lean, but it contains more fat and flavor than filet mignon due to its marbling. This makes it ideal for dishes such as stir-fries or steaks cooked on the grill. Strip steak is typically more affordable than filet, making it a good option for those on a budget.
Taste Like:
Strip steak has a bold, beefy flavor that makes it perfect for dishes such as stir-fries or steaks cooked on the grill. The marbling of fat in the steak adds to its flavor and makes it quite juicy when cooked.
How To Cook:
Strip steak is best cooked over high heat on the grill or in a skillet. It should be seared for 2-3 minutes per side to achieve a nice caramelized exterior. The internal temperature of the steak should reach between 135 and 140 degrees Fahrenheit for medium-rare.
How Much Does it Cost:
Strip steak is typically more affordable than filet, making it a good option for those on a budget. Prices vary depending on the quality of the beef, but you can expect to pay between $7-$14 per pound.
Calories and Fats:
In a 3-ounce serving, strip steak contains approximately 170 calories and 10 grams of fat. This makes it slightly higher in calories and fat than filet, but still a lean cut of beef.
Pros and Cons of Strip
Pros
- Bold flavor
- More affordable than filet
- Ideal for dishes that require high-heat cooking
Cons
- Contains more fat and calories than filet
- May not be as tender as filet
Key Difference Between Filet and Strip:
- Filet is leaner, more tender, and has a mild, buttery flavor while strip steak is a bit fattier and bolder in flavor.
- Filet tends to be more expensive than other cuts of beef due to its leanness and tenderness, while strip steak is typically more affordable.
- Filet contains only a small amount of fat, with 148 calories and 8 grams of fat per 3-ounce serving, while strip steak contains 170 calories and 10 grams of fat per 3-ounce serving.
- Filet should be cooked quickly over high heat and then removed from the heat before it reaches an internal temperature of 140 degrees Fahrenheit, while strip steak should be seared for 2-3 minutes per side to achieve a nice caramelized exterior and the internal temperature of the steak should reach between 135 and 140 degrees Fahrenheit for medium-rare.
- Filet is perfect for dishes like steak tartare or filet mignon, while strip steak is ideal for dishes such as stir-fries or steaks cooked on the grill.
Conclusion:
Filet and strip steak are two popular cuts of beef that have many differences. Filet tends to be more expensive than other cuts of beef due to its leanness and tenderness, while strip steak is typically more affordable. Filet contains only a small amount of fat, with 148 calories and 8 grams of fat per 3-ounce serving, while strip steak contains 170 calories and 10 grams of fat per 3-ounce serving. Filet is perfect for dishes like steak tartare or filet mignon, while strip steak is ideal for dishes such as stir-fries or steaks cooked on the grill. Depending on your budget and flavor preferences, either one can make a delicious meal.
FAQs
What is a more tender filet or strip?
Filet is generally more tender than a strip. Filet is a very lean cut of beef that comes from the tenderloin area and contains only a small amount of fat. This makes it incredibly tender and juicy when cooked correctly, making it perfect for dishes like steak tartare or filet mignon. Strip steak, on the other hand, is a bit fattier and bolder in flavor. It has more marbling than filet and contains slightly more calories and fat per serving. This cut of beef is best cooked over high heat on the grill or in a skillet for dishes such as stir-fries or steaks cooked on the grill.
What is the best thickness for a filet?
The best thickness for a filet is about 1 – 1.5 inches thick, depending on the desired doneness of the steak. A thicker cut will take longer to cook and allow you to achieve a more medium-rare result. A thinner cut will cook faster and may be closer to medium when done.