Prime Filet Mignon & New York Strip Combo

A properly cooked filet mignon is buttery, juicy, and subtly beefy — not as robust or rich as a well-marbled ribeye or a New York strip steak, but that subtlety means you can pair this tender cut with a wide variety of seasonings, sauces, and marinades.

Filet is expensive because it’s limited in quantity (each cow only has two tenderloins) and because it’s so consistently tender and delicious. You’re paying for the quality of the beef as well as the unforgettable experience that comes with eating such a superior steak.

Filet mignon is a French term, with “mignon” translating to cute or dainty. So, filet mignon, as a whole, translates to a cute or dainty filet, referring to the steak’s delicate and tender cut and highlighting its smaller size.

Same cut. New York strip is boneless; Kansas City strip includes the bone. The bone adds subtle flavor and insulates the meat during cooking. Otherwise, the flavor and texture are identical.

Yes. The strip’s firm texture, moderate marbling, and defined fat cap make it one of the best steaks for high-heat grilling. It holds its shape on the grill and develops a great crust. Best served medium-rare to medium.

Is New York Strip Steak Tender?

Yes, the New York strip is naturally tender due to its origin in the longissimus muscle, part of the short loin. While not as tender as filet mignon, it offers a firmer bite with a more pronounced beefy flavor.

What is the Difference Between Top Sirloin and New York Strip?

The top sirloin comes from the sirloin section, a leaner area with less marbling. In contrast, the New York strip boasts a richer beef flavor and tender texture, making it a superior choice for many.

Does NY Strip Have a Bone?

Most New York strips are boneless, but bone-in options like the T-bone steak and club steak include portions of the strip loin steak and tenderloin, enhancing their flavor.