Filet mignon vs ribeye, what’s the difference? Regarding premium steaks, filet mignon and ribeye are two of the most sought-after cuts. But they couldn’t be more different.
Whether you’re grilling, pan-searing, or dining at a high-end steakhouse, knowing the differences between filet mignon vs ribeye will help you choose the best steak for your taste and cooking method.
In this guide, we’ll compare these legendary cuts based on tenderness, flavor, fat content, cooking methods, and which is best for different occasions. I hope you’re not hungry!
What is Filet Mignon?
Filet mignon is one of the tenderest cuts of beef. It comes from the tenderloin, a small, underworked muscle along the cow’s spine. Since this muscle doesn’t bear weight, it remains exceptionally soft and free of tough connective tissue.
Key Characteristics of Filet Mignon:
✔ Extreme Tenderness – The softest, melt-in-your-mouth texture.
✔ Mild Flavor – A subtle, delicate beef taste.
✔ Low Fat Content – Lean, with very little marbling.
✔ Smaller Portion Size – Usually 6 to 8 ounces per steak.
🔥 Best Cooking Methods:
- Pan-seared in butter for a rich crust.
- Reverse-seared for a perfectly even cook.
- Grilled over high heat, then finished at lower heat.
What is Ribeye?
Ribeye steak is prized for its rich marbling and bold beefy flavor. It comes from the rib section of the cow, which contains more intramuscular fat (marbling). The fat melts during cooking, making ribeye one of the juiciest, most flavorful steaks available.
Key Characteristics of Ribeye:
✔ Rich, Beefy Flavor – More intense than filet mignon.
✔ Abundant Marbling – High fat content makes it juicy and flavorful.
✔ More Chew Than Filet – Still tender, but with a firmer bite.
✔ Larger Portion Size – Usually 12 to 16 ounces per steak.
🔥 Best Cooking Methods:
- Grilled over an open flame for a smoky char.
- Pan-seared in a cast-iron skillet to render the fat.
- Reverse-seared for a perfect medium-rare doneness.
Filet Mignon vs Ribeye: Side-by-Side Comparison
| Feature | Filet Mignon | Ribeye |
|---|---|---|
| Tenderness | 🏆 Extremely tender | Still tender but more chewy |
| Flavor | Mild, subtle beef flavor | 🏆 Rich, bold, beefy taste |
| Fat Content | Very lean | 🏆 High marbling, more juicy |
| Cooking Difficulty | Easy to overcook due to low fat | More forgiving due to fat |
| Best For | Elegant, refined meals | Hearty, flavorful steak lovers |
| Best Cooking Method | Pan-seared or grilled | Grilled, seared, or smoked |
🏆 Winner? It depends on personal preference! If you love a buttery-soft texture, go with filet mignon. If you crave bold, beefy flavor, ribeye is the way to go.
Which Steak is Healthier?
- Filet mignon is leaner and lower in calories and fat.
- Ribeye has more fat (especially saturated fat), but it provides more flavor and juiciness.
- If you’re watching fat intake, filet mignon is the better choice. If you want indulgence, ribeye wins.
Best Seasonings for Filet Mignon vs Ribeye
Both cuts benefit from simple seasoning, but their fat content affects the best flavors.
🟢 Best Seasoning for Filet Mignon:
Since filet mignon is lean, it needs bold seasonings and butter basting for extra richness.
✅ Gypsy by Stella On Fire Co. – Enhances the delicate beef flavor without overpowering it.
✅ Garlic, rosemary, and butter – A classic pairing.
🔥 Best Seasoning for Ribeye:
With its high fat content, ribeye pairs well with smoky, spicy seasonings that cut through the richness.
✅ Gypsy Seasoning by Stella On Fire Co. – Perfect for smoky, grilled flavors with a hint of rosemary.
✅ Black pepper, paprika, and garlic are ok.
👉 Pro Tip: Always let steaks rest for 5-10 minutes after cooking so the juices redistribute, making every bite juicier!
Which Steak is Best for Different Cooking Methods?
We touched on this topic in detail and shared which steaks are great for grilling, but here are some popular cuts.
🥩 Best Steak for Grilling → Ribeye (More fat keeps it juicy on an open flame)
🔥 Best Steak for Pan-Searing → Filet Mignon (Develops a perfect crust with butter basting).
♨️ Best for Reverse Searing → Both! (Slow cook, then finish with a high-heat sear).
🧑🍳 Easiest for Beginners → Filet Mignon (Less cooking time, no flare-ups).
FAQs About Filet Mignon vs Ribeye
Q: Which steak is better for a special occasion?
A: Filet mignon is often seen as the “fancier” choice because of its tenderness and elegant presentation. However, ribeye is more flavorful, making it great for hearty steak lovers.
Q: Can I cook filet mignon and ribeye together?
A: Yes, but they cook at different rates. Filet mignon needs lower heat for a shorter time, while ribeye does best with higher heat to render the fat.
Q: Is ribeye or filet mignon better for weight loss?
A: Filet mignon is leaner and lower in calories, making it the better choice for a lower-fat diet.
Which Steak Should You Choose?
✔ Choose Filet Mignon if you want:
- The most tender, melt-in-your-mouth steak.
- A leaner, healthier option.
- A steak that pairs well with rich sauces and butter basting.
🔥 Choose Ribeye if you want:
- A bold, beefy flavor with lots of marbling.
- A steak that’s juicy and forgiving to cook.
- The best option for grilling over an open flame.
No matter which cut you choose, great steak starts with great seasoning.
👉 Upgrade your steak game with premium seasonings from Stella On Fire Co.!
