Which steak has the most marbling?

• A. Ribeye
• B. Victoria's filet
• C. New York Strip
• D. Porterhouse

Answer: (C)

Marbling is the tiny flecks of fat scattered within the muscle, and it matters because that intramuscular fat melts during cooking to baste the meat from the inside, making it more tender and flavorful. Among common steak cuts, the ribeye typically has the most marbling, with fat interwoven throughout the muscle so the steak stays juicy and rich as it grills or sears. That’s why it’s prized for a buttery, juicy bite. A filet is known for being very lean with little marbling, so it tends to be less juicy. The New York strip has some marbling, more than the filet but usually not as much as a ribeye. A porterhouse also has fat and marbling, but the distribution and overall marbling level aren’t as consistently high as the ribeye. When evaluating marbling, look for visible white fat throughout the red muscle; more prominent marbling usually means more tenderness and flavor.