What is the difference between ribeye and entrecote?
We often hear that people hesitate between a ribeye and an entrecote.. Completely understandable, because they are both absolute top-quality steaks. But there is a significant difference between ribeye and entrecote—and it really matters for how you should prepare it and how it ultimately tastes on your plate.
The main difference? It comes down to fat distribution and the location on the cow. The ribeye comes from the rib section and is packed with intramuscular fat (marbling), while the entrecote comes from the short loin: leaner on the inside, but with a nice thick fat cap on the outside.
We’re happy to explain it to you. And Bert-Jan shares his personal experience with both steaks.
What is a ribeye?
The ribeye is cut from the front part of the cow’s back, specifically between the sixth and twelfth rib. These are muscles that perform very little physical work. It is extremely tender meat—and you can taste that.
But what truly makes the ribeye special is its incredible marbling and the characteristic fat eye in the center of the meat. The ribeye consists of several muscles, including the longissimus dorsi and the spinalis dorsi—the latter is the so-called “cap” and is next level in terms of tenderness. When heated, all that intramuscular fat melts and bastes the meat from within. The result? A buttery flavor that melts on your tongue.
Bert-Jan about the ribeye:
"Ribeye is simply one of the tastiest and most beloved steaks you can eat. What makes this cut so special is that it’s always beautifully marbled and richly interwoven with fat. This creates an incredibly tender texture and a rich, refined flavor with just the right bite. It’s a wonderfully accessible cut of meat, yet thanks to its full, authentic flavor, it always stands in a class of its own. There are very few meat lovers who don’t enjoy this. Packed with flavor and just insanely delicious!”
What is an entrecote?
The entrecote—internationally also known as the Striploin or New York Strip—comes from the short loin. This section is located directly behind the rib section, starting from the thirteenth rib.
In contrast to the ribeye, the entrecote is a much more uniform cut of meat that mainly consists of a single muscle. Less marbling? Yes. Less flavor? Absolutely not. The entrecote is characterized by a finer grain and a firmer texture, giving it that satisfying bite. The flavor is robust, pure, and intense—real working meat in the best possible sense of the word. And that thick white fat edge on the outside? You definitely want to leave it on.
Bert-Jan about entrecote:
"Entrecote is top-tier BBQ meat with a wonderfully firm texture. What defines this steak is the essential fat edge, which keeps the meat tender during cooking and gives it an incredibly rich flavor. Preparing it does require some precision and attention, as too much heat can quickly make the meat tough. But if you give it the care it deserves, the result is truly old-school enjoyment!"
Ribeye vs. entrecote: the key differences at a glance
To help you get started quickly, we’ve listed the main differences between these two steaks for you:
- Location on the cow: the ribeye comes from the rib section (front of the back), while the entrecote comes from the short loin (directly behind the rib section).
- Fat distribution: the ribeye is full of marbling (fat running through the meat) and has a central fat core, also known as the “eye.” The entrecote is leaner on the inside but has a distinct fat cap on the outside.
- Flavor and texture: the ribeye is buttery tender and very rich in flavor. The entrecote offers a firmer bite with a more pure beef flavor.
- Nutritional value: watching your calories and fat intake? Then the entrecote is the leaner choice with more protein per 100 grams. More into keto or the philosophy that fat equals flavor? Then the ribeye is your best friend.
There’s no wrong choice here—it all comes down to your personal preference. Both steaks deliver a top-tier experience, especially when sourced from a quality breed and prepared properly. And that last part is something we’re happy to help you with. Check out our full steak selection or get in touch with us for personal advice.