Ribeye, striploin or fillet: which steak should you choose?

Ribeye for a more marbled cut

Ribeye comes from the rib section and often shows visible fat within the muscle. It is worth considering if you enjoy a fuller-flavoured steak. Marbling varies from one piece to another, so look at the actual cut rather than buying by name alone.

Keep the rest of the plate straightforward. Roast potatoes, a green salad or grilled vegetables give the steak room to be the centre of the meal.

Striploin for texture and a fat edge

In a Croatian butcher's shop, the name ramstek often refers to striploin. It has a firmer texture than fillet and usually a recognisable edge of fat. It is a useful choice for a steak you plan to slice and serve with a simple sauce.

Cut names do not always line up perfectly between countries. If you are following a recipe from home, show the butcher the name or a picture and check that you mean the same cut.

Fillet when tenderness matters most

Fillet, also called tenderloin or biftek, is known for its delicate texture and lower fat content. It works well for smaller individual portions. That does not make it everyone's favourite: if you enjoy the fattier parts of a steak, another cut may suit you better.

Ask about thickness and equipment

Tell the butcher whether you will be using a frying pan or a barbecue, and how much space you have. Thickness affects cooking; two steaks of the same weight can need different handling. If the steak will be shared, allow for the side dishes too.

Sources and further reading

• Beef. It's What's For Dinner, Ribeye Steak
• Strip Steak, Boneless
• Tenderloin Steak