They are the most preferred for their heavy marbling and great flavors. However, even when presented with the two options, at the end of the day you have to choose between them. Understanding their differences can go a long way in helping you choose between the two cuts. This article looks at these differences between the two cuts of steak.
Source Part of a Cow
Cost of the Two Cuts
The rarer a cut is, the more expensive it is. This is because the rear part of a cow is less involved in its movement, thus making it less tough and more marbled. For this reason, tenderloin is more expensive, compared to sliced prime rib. This is because just as its name suggests, tenderloin is tenderer than prime rib. A prime grade rib will cost you approximately $9/pound, while a USDA grade of the prime rib will cost you approximately $12/pound. When eating the two cuts at a steakhouse, however, their prices will vary. Due to its complexity in cooking, the prime rib will cost you more than tenderloin. Since cooking tenderloin is simple and faster, it will cost you less when eating it at a steakhouse.
The main difference between tenderloin and prime rib comes in when cooking them. Since prime rib is tougher and drier, it should be cooked under lower temperatures, not more than 140℉. The ideal cooking range for prime rib is between rare and medium-rare, beyond which you risk toughening and drying the cut even further. Tenderloin, on the other hand, should first be seared on the grill before being cooked in the oven. After cooking the cut at your desired doneness, the cut should rest for about 20 minutes to allow the juices to settle. When cooking both cuts, avoid testing the doneness by cutting through as this erodes the juices leaving the cuts dry and tougher. Instead, use the thumb rule to determine the doneness of the cuts. In addition, the amount of cooking time and levels of temperatures can help you determine the doneness.
Flavors and Marbling
Having seen that tenderloin comes from the fat rear section of a cow, it is no wonder that it is more marbled, compared to a prime rib steak. The marbling is visible through the white streaks of fats seen on the surface of the steak. These are the ones responsible for the juices found flowing on the surface of the cut when cooked. On the other hand, the rib section where the prime rib is harvested is rich in muscle fibers that attach the steak to the bones. As a result, prime rib feels tougher and drier, compare to tenderloin, which is juicy and heavily marbled.
Prime rib and filet mignon are both viewed as upscale decisions of steak cuts and are regularly noted as two of the best cuts of steak. Yet, filet mignon is frequently the sort you’d see served at an extravagant wedding, while prime rib is one you’d hope to see served at your favorite steakhouse. Picking the best one, as a rule, relies upon the event you will utilize it for. A Prime Rib Roast is a genuine occasion gem and perhaps the most noteworthy bits of meat you can make for your family or companions. Making an incredible Prime Rib Roast starts at the butcher counter. You need to realize how to pick the ideal steak broil. At the point when you start with a particularly delightful excellent protein, the culinary prospects are perpetual.