Standing at a steakhouse menu, most people pause at the same three names: ribeye, filet mignon, and New York strip. All three come from the same animal, but they eat nothing alike. One is prized for marbling, one for tenderness, and one for splitting the difference. Here is what actually separates them, so you can order the right cut for what you are in the mood for instead of guessing.
Ribeye comes from the rib section of the cow and carries generous intramuscular fat, known as marbling. As the steak cooks, that fat softens and renders, which is what gives ribeye its signature richness, juiciness, and bold beef flavor. See how steak marbling affects flavor and tenderness for a closer look at why that matters, and what makes a marbled ribeye steak so flavorful for more on this cut specifically.
Filet mignon comes from the tenderloin, a muscle that does very little work and carries little connective tissue, which is why it is famous for being the most tender steak on the menu. It has far less marbling than a ribeye, so the flavor is milder and the appeal comes down to texture rather than richness.
At Hendo's, the filet mignon is a Cape Grim cut from Tasmania, listed at $40, with an 8 oz Filet Mignon entree available for $54. Because it is lean, overcooking it quickly costs you the tenderness that makes it worth ordering, so it is worth reading how to grill filet mignon before you order or cook one at home.
New York strip comes from the short loin, the section between the rib and the sirloin. That gives it a middle ground profile: more marbling and beef flavor than filet mignon, but a firmer bite than ribeye, with a thin strip of fat along one edge.
Filet mignon wins on tenderness, no contest. It comes from a muscle that barely works, so it has the least connective tissue of the three and the softest bite. New York strip is next, firmer than filet but more tender than ribeye. Ribeye is not tough, but its marbling and muscle structure give it more chew and a heartier bite than the other two. Tenderness also depends on more than the cut itself: beef quality, aging, and how far past medium-rare it is cooked all affect how tender a steak feels on the plate.
Ribeye is usually the strongest choice for rich, beefy flavor, since its marbling renders down and carries flavor through every bite. Filet mignon takes a different approach, leaning on texture rather than richness, which makes its flavor noticeably milder. New York strip lands in between: enough marbling for a pronounced beef flavor, without the same amount of fat as ribeye.
Doneness changes how each cut performs, too. Well-marbled cuts like ribeye and New York strip hold up well at medium-rare, while filet mignon is best kept there as well, since its lean profile loses tenderness fast once it goes further. For a full breakdown, see how to choose the right steak doneness.
Hendo's Wagyu lineup takes these same three profiles further: Japanese A5 Wagyu from Miyazaki for exceptional marbling and sweetness, American Wagyu Ribeye from Snake River Farms for a richer, buttery version of the classic, and Australian Wagyu Strip from Darling Downs for a nutty, complex take on the strip, each also available as an 8 oz Wagyu entree. The guide to Hendo's full lineup of premium cuts and Wagyu breaks down pricing and sourcing across every option if you want to compare further. Worth knowing: Wagyu describes the beef itself, not a specific cut, so you can order a Wagyu ribeye, strip, or filet depending on which profile you already know you prefer.
There is no single right answer here, since each of these three cuts is built for a different experience. Order the ribeye for rich marbling and bold flavor, the filet mignon for the most tender bite on the menu, or the New York strip when you want both without picking a side. Whichever you choose, you already know going in exactly what you are ordering it for.
The rich text element allows you to create and format headings, paragraphs, blockquotes, images, and video all in one place instead of having to add and format them individually. Just double-click and easily create content.
A rich text element can be used with static or dynamic content. For static content, just drop it into any page and begin editing. For dynamic content, add a rich text field to any collection and then connect a rich text element to that field in the settings panel. Voila!
Headings, paragraphs, blockquotes, figures, images, and figure captions can all be styled after a class is added to the rich text element using the "When inside of" nested selector system.
.jpg)
Copyright © 2025 hendo's barrel house
Terms & condition|Privacy policy
powered by Synkrama Technologies
