Sirloin vs Ribeye Steak

Sirloin vs Ribeye Steak

If you once stood in a mart with a variety of steaks lining up right in front of you, and found yourself in a never-ending curiosity and confusion, then say goodbye to your mortifying days!

In today’s article we bring you yet another beefy battle where we will be comparing two top-notch beef cuts, and that is our very own Sirloin and Ribeye of course! So, give this one a read so you can know all the important things to know before finalizing the steak for your lunch/dinner.

Indeed the world is full of steaks, and if you by chance stumbled upon the right steak that must be your luck because choosing a steak is not easy, and choosing the right one is even harder! However, if you keep few things in mind, things won’t seem as tough as they used to before.

If you are looking for other beef cuts, you can check out our article Tri Tip vs Brisket.

As usual, before we get down to business, let’s talk a bit about each beef cut so you can be introduced to it properly before we lay down the differences.

What is a Sirloin Steak?

Sirloin is obtained from the back of the cow – more specifically from the end of the rib to the end of the hip bone. Sirloin is usually divided into two parts, Top Sirloin and Bottom Sirloin. Top Sirloins are best for steaks and grilling, while Bottom Sirloins are ideal for roasting.

As compared to Ribeye Steak, Sirloin Steak here comes with less amount of fat in it. Hence, it is less flavorful and less tender but, if things are done right (such as marinating and cooking), Sirloin comes out with a savory flavor and ideal amount of chewiness that is surely too hard to resist!

What is a Sirloin Steak

What is Ribeye Steak?

Ribeye Steak gets its name from the specific location it is found at. Obtained from the top section of the ribs of a cow, this section comes with a huge pack of flavors. The secret to its irresistible flavor? Marbling.

Ribeye is heavily marbled which not only gives it the best flavor but also the perfect tenderness when cooked properly. The tremendous fat content is perfectly balanced by the lean meat of it, making it less chewy.

What is a Sirloin Steak

Sirloin vs Ribeye Steak – The Beefy Battle

Now that all formalities have been done, we have finally come down to the most anticipating main event of this beefy article! So let’s slap these two on a tray, lower our glass frames to the tip of our nose, and surround it with much-needed scrutinizing gazes to see who gets the championship title. With no further ado, let’s proceed!

Sirloin vs Ribeye Steak
  • Sirloin vs Ribeye – The Calories

8 oz of Sirloin Steak (Raw) – 455 kcal

8 oz of Ribeye Steak (Raw) – 516 kcal

This one is easy. Sirloin here wins the very first round without any effort. Sirloin comes with less fat which automatically reduces the calories of this steak, whereas the Ribeye is rich in fats, increasing the calorie count.

However, do keep in mind that the fat in a beef is the key to make your meat succulent and tender. If you are the kind of person who would do anything to get a juicy steak without a compromise, Ribeye Steak is for you. And if you plan to have a healthy and balanced diet, Sirloin should be on your plate!

  • Sirloin vs Ribeye – The Nutrition

Both Sirloin and Ribeye are nutritious because it is a food right? And what food is not nutritious? But it is important to know the nutritional values of what you eat to keep a track on your healthy lifestyle and dodge from unnecessary diseases that comes from overeating.

To summarize it well and make it more comprehensive, we have made a nutritional fact charts for both of these beefy steaks so you can have a clearer idea about which steak you should go for.

Nutritional Fact Chart of 8 oz of Sirloin Steak (Raw)

Fat28.8 g
Saturated Fats11.6 g
Monounsaturated Fats12.3 g
Polyunsaturated Fats1.1 g
Carbohydrates0 g
Sugars0 g
Protein46.0 g
Dietary Fiber0 g
Cholesterol169.8 mg
Sodium0.1 g
Water149.6 g

Nutritional Fact Chart of 8 oz of Ribeye Steak (Raw)

Fat37.8 g
Saturated Fats16.7 g
Monounsaturated Fats17.8 g
Polyunsaturated Fats1.8 g
Carbohydrates0.3 g
Sugars0 g
Protein43.6 g
Dietary Fiber0 g
Cholesterol154.0 mg
Sodium0.1 g
Water142.7 g

Comparing these two nutritional charts of steaks and speaking in terms of healthcare, it is safe to say that the Sirloin Steak is suitably the ideal one without having to compromise on the addictive beefy flavor.

  • Sirloin vs Ribeye – The Price

There are many factors that influence the price of any meat. Those factors could be its weight, amount of fat content and of course the quality of the meat as well! But if we compare these two steaks generally, there is no doubt in the fact that Ribeye comes a bit pricey. Let’s break down few things here to make it easy.

For instance, we have Sirloin and Ribeye Steak of equal size and weight. But are they really equal in every aspect? Not really.

Ribeye comes with more fat, taking up the space of lean meat, while Sirloin comes with less fat, giving lean meat to take up more space comparatively. The fat is just there to give your beef some flavor. We actually feed on the lean meat, so with Sirloin Steak you get to eat more meat than Ribeye Steak, and that too at cheaper price!

  • Sirloin vs Ribeye – The Time

Keeping the standard thickness of a steak in mind (1 inch), Sirloin takes slightly less time to grill because it comes with less fat to tenderize your meat. Ribeye, however, requires a bit more time to completely melt all the marbling into the steak.

Flipping halfway through the time, Ribeye takes total 8 minutes to grill, while Sirloin takes about 5 minutes. Do keep in mind that these timings are for medium-rare steaks. If you like your steaks differently, you can always measure the internal temperature of your steaks with meat thermometer.

Below is a chart of how you like your steaks along with their internal temperature. Once this temperature is reached, take out the steak.

Rare130° F
Medium-rare135° F
Medium140° F
Medium-well150° F
Well-done160° F

Tip: Always preheat your griller before placing the steak in it.

  • Sirloin vs Ribeye – The Tenderness

The tenderness of any meat truly comes down to two things, firstly and mainly the amount of fat content in it and secondly the way it is cooked.

Ribeye is richly tender when cooked perfectly, and all credits go to extensive marbling on it. But this does not mean Sirloin is completely devoid of it! Sirloin, too, is marbled but not as richly as the Ribeye Steak itself.

Which is more tender, Ribeye Steak or Sirloin Steak?

Ribeye Steak here wins the round. Undoubtedly, it is way more tender than the Sirloin. Ribeye comes with great fat content embedded in it which, when cooked, melts and seeps into the meat, making it flavorful. It is guaranteed that one bite of it will surely make you hum in approval.

Summary Chart – Wrapped Up Comparison

CaloriesLess calories as it comes with less fatMore calories as it comes with great fat
NutritionRich in nutrition with comparatively low fatRich in nutrition with more fat
PricePocket friendlyA bit pricey
TendernessLess tender due to low fat contentComparatively more tender due to more fat content
FlavorMild beefy flavorBold flavor

Sirloin vs Ribeye – Which one is better?

Sirloin vs Ribeye – Which one is better

The moment we all have been waiting for. Bring on the drumrolls! And the winner of this beefy battle is the Sirloin Steak. Low fat? Pocket friendly? What is there not to like? With adequate amount of fat and a watchful eye on your griller, you can expertly get your steak cooked and maybe impress someone as well!

But that doesn’t mean you strictly stick to one thing. You can also give Ribeye Steak a try because, in the end, it all comes down to your personal preference.

Final Thoughts

Now that you have witnessed yet another beefy battle, thank you for giving this article a read till the end. With newly found knowledge about these two famous beef cuts, get up and head to your nearest market! Because it’s time to treat yourself with a well deserving and well-cooked steak!

Rita Williams

Rita Williams

Hey, it’s me Rita! My love for BBQ began at an early age, learning the art of smoking meats from my dad in their small town in Texas. Weekends were filled with smoky aroma of brisket or ribs as family and friends gathered for backyard cookouts.

Leave a Reply

Your email address will not be published. Required fields are marked *