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Filet Mignon vs Ribeye: What Is The Difference? 

Both ribeye and filet mignon are prime steak cuts that chefs and diners highly regard worldwide. What’s the difference between Filet Mignon vs Ribeye, though? When to choose one cut over the other? 

The cuts differ in their texture, fat content, size, and flavor. The difference between Filet Mignon and Ribeye mainly comes from their origins.

Battersby will discuss their characteristics more. We also recommend cooking tips for both. Let’s read on to discover!

What Is Filet Mignon Steak?

The term “filet mignon” originates from French. “Filet” means “strip” and “mignon” implies “dainty”.

The filet mignon cut is tiny, as you may see from its name. This strip steak originates from a cow’s rear rib cage part, close to the tenderloin, which is a tiny loin.

Tenderloin refers to the entire piece of meat, whereas filet mignon relates to the pieces of tenderloin. 

This muscle of the cow doesn’t do any hard work. As a result, the connective tissue doesn’t really toughen, giving the filet mignon’s famous softness.

This cut is incredibly tender, yet it is also low in fat. As a result, it lacks the juicy and beefy flavor that some eaters may love. Some people serve the cut with some sauce to enhance the meat’s taste.

filet mignon vs ribeye battersby 1

Filet mignon steak is really tender 

What Is Ribeye Steak?

The ribeye (rib-eye) originates from the cow’s rib region, similar to prime rib roast. The huge portion of bone visible in the prime rib roast helps distinguish the ribeye from the filet mignon.

Although this part does not bear too much weight, it does receive some workout, making it soft but not as tender as the filet mignon.

Ribeye steaks are also famous for their incredible fat marbling. The considerable fat concentration of the marbled beef provides the ribeye with great texture and juicy steak. Some people would prefer the juiciness of the flesh to the softness.

filet mignon vs ribeye

A typical ribeye steak is excellent for fat marbling 

Differences Between Filet Mignon vs Ribeye

What is the difference between ribeye and filet mignon? Your personal preference, budget, cooking method, and skill will determine whether a typical filet mignon steak or a rib eye steak is ideal for you.

View more: Flank Steak Vs Skirt Steak

We’ll focus on some major similarities and differences between rib eye vs filet mignon steak cut.  


The filet mignon is a circular steak that is much shorter than the ribeye steak. It has a substantially decreased fat content, with thin, fine lines running through the flesh. 

Ribeye steak is a wide cut of meat with a lot of fat with well-defined marbling.


Ribeye steak comes from the cow’s ribs. These muscles don’t work too much, but they do get more workouts than tenderloin muscle. As a result, ribeye steak is a bit tougher. 

However, its total fat content compensates for this by making it juicier and more delicate than most cuts.

Ribeye steak has a richer taste than filet mignon steak due to its higher fat and calories. 

Filet mignon is a better alternative for individuals who control their diet or dislike fatty meats because of its lean and less oily flavor.

filet mignon vs ribeye battersby 3

Ribeye filet vs filet mignon 


These two cuts have different textures since they are two separate muscles that contain different amounts of fat.

Because the cow rarely uses the tenderloin, there is less connective tissue and fatty content in the filet mignon. Hence, the filet mignon is very tender, with few hard bits to eat. 

The filet mignon also has a buttery steak flavor that melts in your tongue as a result of this.

On the other hand, the ribeye may not be as tender as the filet mignon. Due to the general high-fat profile in the flesh, it produces a rich and delicate piece of steak that many people enjoy.

filet mignon vs ribeye battersby 4

Ribeye may not be as tender as the filet mignon 


Despite its lack of freshness, filet mignon is a pricey steak cut. Steak enthusiasts are ready to accept a few extra dollars to eat a steak slice with a fork since it feels elegant and relaxing.

Though ribeye steaks really aren’t cheap, they are still less expensive than filet mignons. They also arrive in more substantial slices.


Filet mignon vs Ribeye need distinct cooking techniques.

Cooking filet mignon is fast. You shouldn’t cook it for more than medium-high heat. Because of the low-fat content, preparing the steak at a high temperature or for an extended period might cause it to dry and lose its softness.

On the other hand, Ribeye steak offers a higher fat content, allowing you to roast it faster at hotter temperatures. Since ribeye is such a big cut, it’s ideal for cooking it on a medium-low grilling to get the most delicate outcome.

You must be cautious when cooking ribeye to prevent flare-ups and scorching created by leaking fat. A nice set of long barbecue tongs will help keep your hands away from the flames.

Ribeye vs Filet Mignon: Which Is The Better Cut?

A filet mignon steak has a lot of prestige as a premium cut. However, ribeye steak, with its more powerful taste profile, seems to be a greater crowd-pleaser. With ribeye, you will have more excellent options for serving sizes.

Furthermore, a thinner ribeye roasts more quickly than a big filet. It is also more affordable than a pricey filet.

A filet mignon steak, on the other hand, offers its own set of benefits. It’s perfect for serving as part of a wider dinner because of the smaller serving sizes. The cut is undoubtedly gorgeous, thanks to its softness.

Related: Corn Flour Vs Cornstarch

Ribeye And Filet Mignon: When To Choose What?

You’d definitely order the filet mignon steaks for a genuinely culinary experience.

This cut is famous and high-appreciated. It also has a strong link with eating healthy.

You can’t go wrong with a filet mignon for a memorable occasion. Serve it with vegetables that won’t overpower its unique taste. You can also make it a taste explosion by adding some sauce.

If you’re having a French dinner party, filet mignon must be on your menu.

Otherwise, order ribeye for your buddies that enjoy a robust, beefy flavor. It’s a fantastic choice for a traditional backyard barbeque with all the ingredients and beef enhancement for steak lovers.

How To Cook Filet Mignon?

Before grilling, make sure the filet mignon is at room temp.

To avoid the steak from obtaining an uneven coating, pat the steak dry with a towel to evaporate the moisture.

Season the meat liberally with pepper and salt.

Preheat a cast-iron saucepan or the grill. Allow the oil to warm it up.

Throw the beef on the grill or pan for about three minutes without touching or flipping it.

Take the steak out of the fire when it hits 120°F for a medium-rare.

You can learn more tips to cook Filet Mignon via the video below.

How To Cook Ribeye?

Before grilling, make sure the ribeye is also at room temperature.

Both surfaces of the meat should have an olive oil coating. The coatings will keep it from drying out and adhering to the grill or pan’s surface.

Season your steak.

It’s also a good idea to grease the grill or pan. Let the oil warm-up before using it.

Sear your ribeye for 2 to 4 minutes on each side, then cook until done to your preference.

You can learn more tips to cook Ribeye via this video.


Frequently Asked Questions

Here are some frequently asked questions about Ribeye, Filet Mignon and their differences. 

1. Do Ribeye and Filet Mignon come out of the same section of the cow?

No. The tenderloin is where the filet mignon originally came from. The tenderloin runs from the animal’s ribs to the spine. On the other hand, we cut the ribeye from the rib portion.

2. What steak should I choose, Ribeye vs Filet?

The ribeye is preferable for individuals who like taste over texture. Meanwhile, people love filet mignon when they choose texture over flavor.

3. Ribeye and Filet Mignon: Which cut is simpler to grill?

You have different ways to grill the cuts.

The fat amount of the ribeye cut is higher than that of the filet mignon steak. Charring and flare-ups of the meat might occur as a result of this.

Due to the absence of fatty tissue, filet mignon appears to be a lean cut that is simple to cook.

The Bottom Line

Battersby has shared with you about Ribeye, Filet Mignon, and a comparison between them. In general, the filet mignon is more tender since it has a lower fat content. Ribeye or Filet Mignon are all good, tasty and serve different preferences.

Hopefully, you will find this article helpful. If you need any further information, please feel free to ask. Thank you for reading!

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