Ribeye vs. Sirloin

Iowa State Egger

On Labor Day, I T-rexed some Ribeyes. Last night, I T-rexed a Sirloin. I cooked the exact same way with the exact same rubs:

Ribeye Cook -

Raw:



Rubbed:



Post Sear:



Finished:



On Plate:



Sirloin Cook:

Raw and Rubbed:



Post Sear:



Finished (don't mind chicken):



Sliced:



Both were very good. The wife likes the Ribeye a lot more than the sirloin. I favor the Sirloin slightly more than the Ribeye.

What do the majority of you eggers prefer?

Iowa State Egger

Sorry - screwed up the sliced picture:

Eggadobi

Im a Ribeye fan. Sirloins seem to be a more miss than hits for me.

Bacchus

Love them both. Usually comes down to cost for me, depending on how good a month I am having. :blink:
I think sirloin has better flavor, but Ribeye is more tender, and an all around better cut.

Griller

Can't go wrong with either but I prefer the ribeyes for the flavor. Sirloins are good too but my wife complains that she gets "tired of chewing".

How is the Dizzy for the steaks?

TomM24

I think the consensus on the board is for Ribeyes. My wife and I both like Sirloin better. For your cook the grill marks on the Sirloin looked more apetizing.

civil eggineer

Your rib-eyes look mighty good, lots of internal fat marbling. Fat = flavor + tenderness. Sirloins generally have a lot less internal fat but a more beefy flavor. It's all good! Every cut has its positives and negatives. I like to alternate so I don't get bored.

BENTE

i love a ribeye but i am not too pickey about steak i love it all

DatilpepperBBQ

I like both !! :woohoo:

Fidel

I can honestly say none of my eggs have ever seen a sirloin....shameful as that may be.

I normally cook a ribeye or porter for me and a filet for the wife. I do the occasional KC strip, and chuck steaks are gaining popularity here as well.

I may give a sirloin a rip one day, yours looks mighty good.

FrankC

I'm a ribeye fan, and the wife usually likes a strip or a fillet.
fc

rockytopsc

Same here, Ribeye for us. Pics look great.

rockytopsc
anderson, sc

Beanie-Bean

My vote goes to the ribeye--I like the way those turn out on the BGE more than any other cut.

stike

when we first got the egg i honestly didn't know a ribeye from a sirloin....

if i'm cooking a steak for the wife and me, which is once a week or so, it's almost always a ny strip. now that i pay attention to temps, they aren't ever dry and chewy, which is what many folks don't like about them. turns out i just never knew how to cook them. i like them a bitmore than rib eyes simply because ribeyes can be a bit floppy and sloppy. i agree they have more flavor in one way (from the fat and marbling), but the strip is pretty flavorful too.

if it's a dry aged steak, it's always a rib eye. the fat loses almost all the water, and so i get the fatty flavor without the steak falling apart, or blobs of mushy fat.

on first getting the egg, i was pretty enthusiastically cliche'. "let's get tenderloins (filets)"! since living with the egg and actually discovering differences in steak, we have left them behind. still, tenderloin on the egg is quite good. and i've gone back to them for a specific thing. tailgating. wrapped in bacon (keeps them round and thick), blasted quick over the lump, and then butterflied and served on nice big fresh bulkie rolls. best hamburger ever. they cook quick, you can eat them with one hand, and they are tender enough to eat like a burger.

someone said it already (and in far fewer words), but i like them all, just for different reasons and at different times

Fidel

I much prefer a KC strip to a NY strip.

stike

bone, no bone.

okey doke.

Aledo Green Dreggon

Sirloin. The ribeye's used to be my go to steak, but anymore I think they are a bit fatty for my taste.