Sirloin vs Ribeye: What’s the Difference?

Being butchers, we obviously get asked a lot about steak, but by far and away one of the most common steak questions we get is: what is the difference between sirloin and ribeye?

To us, they are two very different steaks, but we understand that not everyone can be a steak expert. So, we have put together this guide to outline the main differences between sirloin and ribeye, and hopefully help you choose the right steak for your next steak night.

Having said that, is there ever really a wrong steak? We do not think so.

The sirloin

Sirloin steak is a real British favourite and certainly one of our most popular steaks. It is cut from the loin, which is situated on the hindquarter of the animal, behind the ribs and next to the rump.

Due to the position of the loin muscle, sirloin steaks are usually fairly lean and tend to have a strip of fat along the outside edge rather than lots of internal marbling. That makes sirloin a great choice if you want a tender, flavourful steak without quite as much fat as a ribeye.

Sirloin lends itself to most cooking preferences, from rare to well done, although we think it is at its best cooked medium-rare. If you want more detail on this cut, read our guide to what sirloin steak is.

The ribeye

Ribeye steak is often considered one of the tastiest and richest flavoured steaks. It is cut from the tender centre muscle of the forerib, which sits on the forequarter of the animal, between the sirloin and the chuck shoulder.

Because of where this muscle sits, ribeye steaks tend to contain more internal fat than many other steaks. This marbling helps give ribeye its rich flavour, juicy texture and that proper steakhouse feel.

For real steak lovers who enjoy a bit of fat and plenty of flavour, ribeye is hard to beat. Again, we think it is best cooked medium-rare, so the fat has chance to soften and the steak stays juicy.

Sirloin vs ribeye: the main difference

So, sirloin or ribeye, which is better? Well, it really depends on your taste.

Ribeye is usually the richer, fattier steak. If you like marbling, juicy texture and a deep beefy flavour, ribeye is probably the one for you.

Sirloin is usually leaner, with a firmer texture and a cleaner steak flavour. It still gives you a tender and delicious steak, but without quite as much internal fat as ribeye.

In simple terms: choose ribeye if you want richness and marbling. Choose sirloin if you want something leaner but still full of flavour.

Which steak should you choose?

If you are cooking a steak night for someone who loves bold flavour and does not mind a little extra fat, ribeye is a brilliant choice.

If you want a classic steak that feels a little leaner and works well for most tastes, sirloin is a safe bet. It is popular for a reason.

If you are still deciding between cuts, you may also like our guide to how to cook steak in the oven, or our guide to flat iron steak if you fancy trying something different.

FAQs about sirloin vs ribeye

Is sirloin better than ribeye?

Sirloin is not necessarily better than ribeye; it depends what you prefer. Sirloin is usually leaner, while ribeye is usually richer and fattier because of its marbling.

Is ribeye more tender than sirloin?

Ribeye is often very tender and juicy because of the fat running through the steak. Sirloin can also be tender, but it is usually leaner and has a slightly firmer texture.

Which has more flavour, sirloin or ribeye?

Ribeye usually has a richer flavour because of its internal fat and marbling. Sirloin has a cleaner, leaner steak flavour and is still a very popular choice.

Which steak is leaner, sirloin or ribeye?

Sirloin is generally the leaner steak. Ribeye usually contains more marbling and internal fat, which gives it its richer flavour and juicy texture.