New York Strip v.s. Filet Mignon
The New York Strip and the Filet Mignon are both delicious cuts of steak but have entirely different flavors and textures. At Pre Brands, we cannot choose our favorite cut of steak, but the New York Strip v.s. the Filet Mignon is an ongoing debate.
What is a Filet Mignon?
The Filet Mignon is known to be one of the best cuts of steak, but why? It is cut from the center part of the tenderloin, and because there is so little filet mignon per cattle, it is typically rarer and more expensive compared to other cuts of steak! The filet mignon comes from the smaller part of the tenderloin, which is only 2-3% of the total animal.
What does the Filet Mignon taste like?
The filet is cut from the smallest end of the tenderloin and has an outstanding balance of texture and buttery flavor. It is a rarely-used muscle, which means it never gets a workout, and doesn’t stress the muscle moving back and forth all day. This creates a tender muscle that is incredibly soft and juicy when cooked.
How to Cook or Grill a Filet Mignon
Pull from fridge & let sit 10 minutes.
Preheat to medium-high.
Pat dry. Salt and oil on both sides.
Cook to your desired doneness. Click here to see how long to cook your filet to your desired doneness.
Let rest for 5–7 minutes.
There are so many delicious ways to enjoy a filet mignon. Its mellow flavor makes pairing it with different sides and sauces incredibly easy! We have a ton of recipes using Pre’s grass-fed and finished Filet Mignon, like the Umami Blast Filet Mignon with Asparagus, Filet Mignon Steak Waldorf Salad, and the Filet Mignon Poke Bowl.
What is a New York Strip Steak?
The New York Strip is an amazing cut, famous for its signature fat cap that brings so much flavor and tenderness to the table. The New York Strip comes from the short loin, the shorter side of the beef loin, found right behind the rib area. It’s not a “working muscle,” so the New York strip is fairly tender.
What does the New York Strip taste like?
The most considerable difference between the New York Strip v.s. the Filet Mignon comes from the tenderness of the cut! The New York Strip has a slight chew compared to the melt-in-your-mouth tenderness of the filet mignon. They are both juicy cuts, but the New York Strip offers significantly more flavor from the marbling and the notorious fat cap that lines it. The marbling leads to the main difference between the New York Strip v.s. the Filet Mignon.
How to Cook a New York Strip Steak
Pull from fridge & let sit 10 minutes.
Preheat to medium-high.
Pat dry. Salt and oil on both sides.
Cook to your desired doneness. Click here to see how long to cook your filet to your desired doneness.
Let rest for 5–7 minutes.
The New York Strip is certainly flavorful enough to eat on its own, but we have incredible recipes that feature the New York Strip. Some of our favorites are New York Strip with Whipped Herb Butter, Grilled New York Strip with Creamy Elote Polenta, and the Garlic Herb Compound Butter with New York Strip Steak.
New York Strip v.s. Filet Mignon
You really can’t go wrong with either of these steaks. They are both great options for date nights, dinner with friends, or even a meal for one! If you want a piece of steak with a more beefy flavor and texture, go for the New York Strip. If you want a luscious and smooth steak, go for the Filet Mignon! But most importantly, make sure your steak is grass-fed and finished. At Pre, we use the term “100% Grass Fed & Finished” beef because the beef we source has been raised on pasture for its entire lifespan and never finished on corn or grain byproducts. This means that the cattle are eating grass (an all-natural diet) for the whole duration of their life. In addition, we are proud to say that we never add hormones or use antibiotics or GMOs.
