Rib-eye or Sirloin steak

In the past we used to prefer sirloin steak to other cuts of beef. But over the last two years, that preference has changed to rib-eye. Recently, I happened to find a piece of Wagyu rib-eye steak in Asda. Hence I decided that I would buy this and a nice piece of Wagyu sirloin steak to do some blind tasting to see whether we could tell the difference between these cuts of beef. My youngest daughter relished the thought of doing a comparison test, and was the first to participate. Read on to find out what the results were.

Of note, the Rib-eye steak is just a tad more costly than the sirloin steak (by about £1.50 per kg). As usual, the steak is cooked via Sous vide (waterbath technique) at 56 degrees celcius for 3 hours.

Wagyu Rib-erye steak from Asda
Wagyu Rib-erye steak from Asda
Lovely cut of rib-eye steak
Lovely cut of rib-eye steak
Wagyu sirloin steak
Wagyu sirloin steak

Following that, it was pan-fried for 45 seconds each side to brown up the meat prior to serving.

Cooked Wagyu rib-eye steak
Cooked Wagyu rib-eye steak
Cooked Wagyu sirloin steak
Cooked Wagyu sirloin steak

Now the blind taste test results. Two tests were done comparing one cut to the other:

My daughter: first test – rib-eye steak, second test – sirloin steak

My wife: first test – sirloin steak, second test – rib-eye steak

My test: first test – sirloin steak, second test – rib-eye steak

So it looks like each cut won one round from each of us, which means that either cut would do. But what we also found was that certain parts of the sirloin steak had more flavour compared to the rib-eye, but the rib-eye was consistently more tender. My wife still prefers rib-eye steak if given a choice, but it just goes to show that we would appreciate both cuts equally, if rib-eye was not available.

Boon