Even if you enjoy steak, it’s quite possible that you don’t know all the cuts of meat. Depending on where the steak is taken from, the steak will exhibit a different blend of muscle and fat, resulting in different textures and tastes. To help you understand the difference between these cuts of meat, the guide below explains how sirloin and rib-eye differ, and how they’re best cooked and enjoyed.

What Is a Rib-Eye?

As the name implies, the rib-eye steak is cut from the rib area. As a result, this cut has beautiful marbling and a higher fat content than many other steaks. To get the best flavor out of your rib-eye steak, you’ll want to order it at least medium-rare, giving the fat time to cook and improve the flavor. This steak may also be referred to as a rib steak, prime rib roast, or Texas rib-eye.

What Is a Sirloin?

Between the ribs and the rump, the meat is tender and cut into a sirloin. This large cut can then be broken down into smaller cuts of meat. Top sirloin has a misleading name, as it actually falls in the middle of this portion of the cow. Sitting above it is the tenderloin, and below it is the bottom sirloin. All these cuts are much leaner than rib-eye steaks, which means they’re best enjoyed as rare as you can get them. This will provide maximum meaty flavor without making the cut too tough.

Craving a juicy rib-eye or a tender sirloin? Visit Western Sizzlin Restaurant in Springdale, AR. For over half a century, they’ve been serving steaks seasoned with their Gold Dust® blend and seared to perfection with their FlameKist® technique. To make a reservation at this casual dining restaurant, call (479) 750-3663, or learn more by visiting their website.