Flavour or tenderness - pick your pleasure.
Ribeye and tenderloin sit at opposite ends of the steak world. Ribeye is rich, marbled and full of flavour, with a bit of chew. Tenderloin - the cut behind filet mignon and chateaubriand - is the most tender of all, lean and delicate but milder. Neither is the right answer; it depends on whether you are chasing flavour or texture. We cook both over charcoal at Uma Garden.
Ribeye comes from the upper rib, a muscle that does little work and carries plenty of fat running through it. That marbling melts as it cooks and bastes the meat from the inside, which is why ribeye tastes so beefy and stays juicy. Our Black Angus tomahawk is a ribeye on the bone - the same cut, dressed for the table.
The tenderloin runs along the spine and barely moves, so it is wonderfully soft - the most tender steak there is. It is leaner, with less fat, so the flavour is gentler. Filet mignon is cut from it; so is our chateaubriand, the centre-cut we carve for two to share.
Want a big, beefy, juicy steak and do not mind a little chew? Ribeye. Want the softest possible bite and a cleaner, lighter flavour? Tenderloin. If you cannot decide, the chateaubriand is a lovely middle path - tender like the cut it comes from, easy for a table to share. See the dinner menu.
Ribeye's fat loves a hot charcoal sear; it renders and crisps the edges. Tenderloin, being lean, needs a closer eye - a hard sear, then off the heat before it dries. Both are rested before slicing so the juices settle.
Ribeye is heavily marbled, rich and full of flavour with some chew. Tenderloin is the leanest, most tender cut, with a milder taste. Ribeye is about flavour; tenderloin is about texture.
Tenderloin is more tender - it is the softest steak there is. Ribeye is juicy thanks to its fat, but has more bite.
Ribeye, by a clear margin. Its marbling gives a deep, beefy flavour. Tenderloin is prized for tenderness rather than taste.
Neither is simply better. Choose ribeye for flavour and juiciness, tenderloin for tenderness and a lighter taste.
Filet mignon is a steak cut from the narrow end of the tenderloin. They are the same muscle - filet mignon is just a specific portion of it.
Chateaubriand is the thick centre-cut of the tenderloin, traditionally roasted and carved for two. At Uma Garden it is our signature, cooked over charcoal and sliced at the table.
Ribeye is very forgiving over fire because its fat keeps it juicy. Lean tenderloin grills beautifully too but needs a careful eye so it does not overcook.
Tenderloin or chateaubriand if you want guaranteed tenderness; ribeye if you want the fuller, more classic steak flavour.
Steak Cuts Explained · What Is Marbling? · How to Order Steak