Filet mignon and New York strip steaks are both great cuts of meat, especially when cooking on a pellet grill. However, these two cuts need special care on your pellet smoker.
In this article, we’ll cover all the differences between a filet mignon and a NY strip, including price, anatomy, fattiness, flavor, and most importantly, how to cook them.
We also include two recipes for a smoked NY strip and a smoked filet mignon, so there’s no guesswork when it’s time to slap your steaks on the grill.
Table of Contents
What is a Filet Mignon?
A filet mignon is a steak that comes from a gently used muscle on the cow, the psoas major or tenderloin. Since the muscle the filet mignon comes from isn’t used often, it delivers the most tender cut of beef you can possibly.
Filet mignons are known for their tenderness, juiciness, and phenomenal taste.
What is a New York Strip?
Although New York strips are delicious, they can’t compete with a filet for flavor or tenderness. They’re a bit chewier, with more fat on the sides and less marbling throughout the meat.
A New York strip with a bone is also known as a Kansas City strip, and a porterhouse (or T-bone) steak contains a NY strip. If the T-bone steak only has a New York strip, it may also be referred to as a shell steak.
You might also know the infamous New York strip steak as a:
- boneless club steak
- top loin
- strip loin steak
- hotel style steak
- veiny steak
- Omaha strip
Beef Basics: Where Filet Mignon and New York Strip Steak Are from on the Cow
Although filet mignon and NY strips are both beef steaks, where they come from on the cow has a major impact on the taste, texture, tenderness, and juiciness of the steak itself.
A New York strip comes from the lower half of the cow’s ribs—you might recognize this portion of the cow by the name short loin. It’s located right next to the tenderloin muscle of the cow, which is the most tender cut of meat on the animal.
That tenderloin is where the filet mignon comes from. Filet mignon is the most tender cut of beef you can get because it’s from a rarely used muscle along the cow’s back.
Now, if you want to eat both a filet mignon and a NY strip steak, order a porterhouse steak, which has both. The filet is the portion of meat on the smaller side of the T bone, while the NY strip is the largest portion of meat on the other side of the bone.
Filet Mignon vs. New York Strip Steak: Taste, Texture, and Fattiness Comparison
Filet mignon is heralded as the best cut of beef you can possibly get. It is juicy and tender, with great marbling throughout. You could even describe it as buttery.
Compared to a filet, New York strip steaks contain less marbling in the meat and more fat around the sides. Once cooked, a NY strip steak is chewier than a filet mignon with slightly less flavor.
Price of Filet Mignon vs. New York Strip Steak
Of course, the price of your filet mignon and NY strip will vary depending on the grade of meat you buy (choice, select, or prime). For comparison purposes, we’re looking at prime steaks only.
You can purchase prime filet mignon from Omaha Steaks for $14 per ounce, while a New York Strip will cost you $2.50 per ounce.
New York strip steaks are larger than filet mignons since the short loin is larger than the tenderloin. So, although the price per ounce is lower, you can expect to pay more (and get more) when you purchase a NY strip.
Cooking Tips for New York Strip Steak and Filet Mignon
Whether you’re a seasoned grill master or just starting out, these three tips will help you cook the perfect New York Strip Steak and Filet Mignon every time.
Tip 1: Bring the Steaks to Room Temperature
Before you even think about firing up the grill, make sure to bring your NY Strip and Filet Mignon steaks up to room temperature. Take them out of the refrigerator and let them sit for up to 1 hour. This step ensures even cooking from edge to center and helps the steaks retain their juicy tenderness.
Tip 2: Embrace the Smoke
For that extra burst of flavor, fire up your Z Grills pellet grill on the smoke setting or as low as it can go. You want to infuse the steaks with as much smoky goodness as possible. The slow and steady smoke will penetrate the meat, enhancing its natural flavors. Patience is key here, so let the steaks soak up that smoky goodness.
Tip 3: Master the Sear
After the smoke session, it’s time to bring the heat. Raise the internal temperature of your Z Grills pellet grill to a blazing 500°F. Once it’s hot enough, sear the steaks to perfection. For a medium-rare steak, sear each side for about 2 minutes, giving it a quarter turn halfway through. If you prefer a different doneness level, adjust the searing time accordingly.
Smoked New York Strip Steak and Filet Mignon: Step-By-Step
What’s on the menu? Smoked New York Strip Steak and Filet Mignon cooked to perfection on your trusty Z Grills pellet grill. Get ready for a flavor-packed experience that will leave you craving more.
Step 1: The Art of Temperature
Before you embark on your grilling adventure, remember that patience is key. Allow your steaks to reach room temperature, approximately 1 hour outside the fridge. This simple step ensures even cooking and guarantees that the meat retains its tenderness and juiciness.
Step 2: The Seasoning Secret
What’s the secret to turning a good steak into a great one? Seasoning! Grab your trusty blend of salt, pepper, and garlic powder (S&P&G). Generously sprinkle it over both sides of the steaks, coating them with a tantalizing mix of flavors that will complement the natural taste of the meat.
Step 3: Enter the Smoke
It’s time to fire up your Z Grills pellet grill and set it to the smoke setting or the lowest temperature possible. This is where the magic happens—the infusion of smoky goodness. Imagine the rich, aromatic smoke swirling around the steaks, gradually imparting its distinct flavor and transforming them into culinary masterpieces.
Step 4: Slow and Steady Wins the Race
As the smoke envelops your steaks, let them cook until they reach the desired temperature. For a rare steak, aim for an internal temperature of 105-110°F, which typically takes around 45 minutes to 1 hour. Keep an eye on the thermometer, but don’t rush the process. Remember, good things come to those who wait.
Step 5: The Resting Ritual
Once your steaks have achieved the perfect smoky tenderness, remove them from the grill and place them on a plate. Now, resist the urge to dive right in! Allow the steaks to rest for 5 minutes. This short intermission allows the juices to redistribute within the meat, resulting in a moist and flavorful dining experience.
Step 6: The Searing Symphony
Prepare for the grand finale—the sear. Crank up the heat on your Z Grills pellet grill, raising the internal temperature to a sizzling 500°F. Place your steaks back on the grill and let the searing symphony begin. Cook each side for approximately 2 minutes, giving them a quarter turn halfway through. This technique creates beautiful grill marks and adds that irresistible caramelized crust.
Step 7: From Grill to Plate
Congratulations! Your steaks have reached their desired doneness. Remove them from the Z Grills pellet grill and let them rest for a brief moment. This final stage allows the flavors to settle, ensuring a tender and succulent result. Grab your knife, slice into those smoky gems, and serve them with pride.
Now that you’re armed with these tips, it’s time to unleash your grilling prowess. Embrace the smoky adventure, tantalize your taste buds, and create memorable meals that will have your friends and family begging for seconds. With the Z Grills pellet grill as your trusty companion, your culinary journey is about to reach new heights. Happy grilling!
Choice of Z Grills Pellet Grill and Wood Pellets
Choose Z Grills pellet smokers and signature wood pellets, which easily out-smoke the competition.
You’ll love our high-quality products, which include six flavors of the best wood pellets that:
- burn cleanly
- leave minimal ash to clean up
- contain no additives
- consist of 100% hardwood
- are American made
They even include an easy guide for choosing the right wood pellets for every occasion.
You also need a Z Grills pellet smoker to smoke the best meals. We offer models for everyone from the affordable Z Grills 450-550 series to the high-end pellet grills 1000 series. Whether you’re a novice cook without much experience or an expert grill master, there is a Z Grill pellet smoker out there for you that will deliver authentic wood-fired flavor with precise temperature control.
Best Side Dishes for New York Strip Steak and Filet Mignon
Smoked Filet Mignon and Smoked New York Strip Recipes
Since filet mignon and New York strip steaks are so different, they require different cooking methods. Check out these recipes to make the best steak you’ve ever tried smoked on the pellet grill.
Smoked New York Strip Steak and Filet Mignon
- Z Grills 700D4E Wood Pellet Grill
- Z Grills Cherry Wood Pellets
- 1 tsp Kosher Salt
- 1 tsp Black Pepper
- 1 tsp Granulated Garlic
- New York strip steaks (about ½ to 1 inch thick)
- Filet Mignon steaks (about ½ to 1 inch thick)
- Don't rush the steaks! Let them chill at room temperature for up to 1 hour.
- Spice up both sides with the incredible S&P&G combo.
- Fire up your Z Grills and let the smoke work its magic.
- Give your steaks the time they need, around 45 minutes to 1 hour for a rare delight.
- Plate the steaks and let them rest for 5 minutes before diving in.
- Crank up the Z Grills to a fiery 500°F internally.
- Sear for 2 minutes, quarter turn, 2 minutes, flip, and continue until perfection is achieved.
- Remove those beautiful steaks, let them rest briefly, and get ready to enjoy every juicy slice.