There are different types of steak even though they come from the same animal. It is not surprising that other cuts of meat have different properties related to their tenderness and this can be due to the nature of work the animal performs during its lifetime.
Other types of steak offer more fat content while some are tender and have good flavor. Therefore, the differences in properties of different types of steaks mean that the meat also requires various techniques in cooking. For instance, Filet Mignon and Ribeye are the most popular types of beefsteak and they are also expensive.
Many people believe that Filet Mignon is perfect for texture while ribeye is renowned for better flavor. Though both types of steak are delicious, they significantly differ and information about their differences can help you to cook the meat properly. By the way, visit Stonewall’s BBQ if you want to know all the information you need about BBQ, grilling, and smoking.
Where Do These Beef Cuts Come From?
Filet mignon comes from the tenderloin and it is long and has a thin conical shape. The steak extends from the ribs to the sirloin and it is very tender since the tenderloin muscle is rarely used. The muscle also has fewer connective tissues which make it soft.
Small fillets can be cut from the smallest of the tenderloin and these become what are known as Filet Mignon. About 10 to 12 fillet mignons can be created from meat obtained from an average cow.
On the other hand, Ribeye is perfect from its flavor and the steak comes from the ribs of the cow between its loin and shoulder. The steak produces high content of fat which adds to its juicy flavor. The steaks require little seasoning in the form of salt and pepper and it comes out perfect.
However, you need to pay special attention when grilling the Ribeye steak due to its high-fat content. You should cover the steak while grilling it to avoid flaring up. You also need long tongs that you can use to turn the meet so that it grills evenly.
Ribeye vs. Fillet Mignon: The Differences
|Large cuts||Smaller cuts|
|Heavy marbles||Fine grain muscle|
|High fat content||Low fat content|
|Tender texture||Texture is soft|
A fillet mignon is smaller than ribeye steak and it also consists of low-fat content that runs through it in thin lines. Ribeye is large and it also contains large quantities of fat which are visible throughout the piece of meat.
The Fillet Mignon is super soft since the tenderloin muscle is rarely used during the lifetime of the animal. In contrast, the Ribeye steak is tough but the high-fat content found in it makes it tender and juicy than other types of beef.
The ribeye also has more pronounced taste compared to the Fillet Mignon due to its high-fat content. The fillet mignon has a less greasy taste which makes it good for individuals who do not love high-fat content in meat. Overall, Ribeye has good taste since the muscle exercises more during the animals lifetime compared to fillet mignon.
Fillet mignon is expensive compared to the ribeye steak probably due to its smaller size. However, if you think that flavor is crucial to you, you can go for the Ribeye while fillet mignon is the best deal if tenderness matters to you.
How to Cook Fillet Mignon and Ribeye
The cooking methods of Ribeye and Fillet Mignon steak are a bit different. Fillet mignon cooks faster in a pan and it is usually prepared wrapped in bacon. High temperature may cause filet mignon to lose its tenderness which defines its popularity. As a general rule, filet mignon should not be cooked above medium temperature.
Ribeye has high fat content which means that you can cook it at higher temperatures. Due to its large size, a Ribeye steak needs finishing on a low grill and they are served without other sauces since they have good flavor. You can enjoy the steak on its own since it is rich in flavor.
You also have an option of grilling both Fillet Mignon and Ribeye but you should do it differently for both steak. You should keep a watchful eye on ribeye stake when grilling because of its high-fat content. You should avoid flare-ups and also make sure the exterior of the meat does not get charred.
When grilling lean fillet mignon, you just need sufficient temperature to turn it brown without touching it. Just make sure that it does not burn since it grills quickly due to its leanness.
There are different factors that make fillet mignon and ribeye different such as cost, texture as well as shape. However, these two types of steak are delicious and they are also tender if they are properly cooked. These two types of steak go well with light broccoli salad, grilled sweet potatoes, and Cabernet Sauvignon.