Delmonico vs. ribeye steak should be an easy enough debate but beef lovers such as myself want to know more and get as much out of these steaks as possible. This is why I have drawn up this exhaustive analysis of these steaks.
Ribeye and Delmonico steaks are delicious favorites and while it is relatively easy to cook and enjoy ribeye, Delmonico is often trickier to cook just right. It will be especially frustrating if you have no idea what cut of meat you have bought.
That brings us to the description of Delmonico steak.
Defining what Delmonico refers to is not straightforward because there is no consensus on which specific cut of meat is called a Delmonico steak. When you buy a Delmonico steak you could be buying a chuck eye, sirloin, top loin, prime rib, or prime rib steak.
The term Delmonico is the name of a pioneer steak restaurant in New York City, Delmonico's Restaurant. The restaurant served prime cuts of beef and every meal was called simply a 'Delmonico steak'.
Delmonico restaurant soon became associated with a fine delicious juicy cut of beef that has been perfectly cooked and so did the name 'Delmonico'.
The most common meat cuts associated with the name were sirloin and top loin. Over the years, however, the different cuts of beef have been labeled Delmonico.
Today the term Delmonico refers to many cuts of beef that can come from many parts of the steer including the shoulder, the sirloin, the top loin, short loin, the rib, and the chuck. Depending on where you reside, Delmonico steak can be any of these cuts.
Typical Delmonico steak is often a thick chunk of beef steak with or without bone and the meat is reasonably tough and lean.
Ribeye steak is a beef steak cut from the rib primal. The meat is retrieved from the sixth to the twelfth rib of the cow.
It is a boneless cut that is renowned for its extensively marbled appearance and rich flavor. Rib steaks are also retrieved from this area but rib steak contains bone and is not as fatty or marbled as ribeye.
Boneless ribeye is a highly prized cut of beef and is the most tender and juicy meat on a cow due to the fat integrated into the muscle of the meat. It makes the steak tender and buttery when cooked.
The main difference between ribeye and Delmonico steak is which part of the cow they come from.
Ribeye steak is a very specific cut of boneless meat that comes from the rib section of the cow. Ribeye or rib-eye steak as it is known to some is cut from the sixth to the twelfth rib of the cow.
Delmonico steak comes from different parts of the cow and may be cut from any part of the animal. The meat can be cut anywhere from the shoulder to the short loin section of the steer. The cuts are usually thick and may be bone-in or boneless.
Ribeye steaks or rib-eye as some call it, get their name from the origin of the meat which is the rib section of the cow while Delmonico steak is named after Delmonico Restaurant, a famous steakhouse in New York.
Rib-eye steak is often referred to as rib steak or Spencer steak in some states. In most regions, however, rib steak is a bone-in cut of rib meat. In New Zealand and Australia, boneless rib-eye steak is known as Scotch fillet.
Delmonico steak named after a renowned restaurant in New York goes by a number of tags including New York Steak, Kansas City strip steak, boneless club steak, New York strip steak, strip loin, and boneless loin.
Ribeye steak is cut from the rib primal between the sixth and twelfth rib of the steer while Delmonico steak comes as a thick cut of beef from various parts of the steer.
Ribeye steak is an expensive cut of meat per pound. Delmonico is considerably cheaper.
Delmonico and ribeye steak can be priced in the same range depending on factors such as the part of the animal it is cut from. Sirloin and short loin cuts can be quite pricey so not all Delmonico cuts will come at lower prices.
Ribeye steak is typically a half-pound steak while a Delmonico steak can be 0.875 lbs - 1 lb in weight. Ribeye steak is often 1.5 inches thick while Delmonico steaks are often 2 inches thick.
Ribeye steak has observable intense marbling. This quality is unique to ribeye and no other cut of the steer has as much marbling as ribeye.
Since Delmonico is cut from different regions of the animal, the fat content varies but Delmonico steak typically has less fat and less intense marbling than ribeyes.
Ribeyes are famous for their rich even tenderness throughout the cut. Delmonico steak is a tougher grainier cut of beef.
Delmonico steak taste is richly beefy and delivers a more dynamic flavor while ribeyes are creamy, buttery, and juicy steaks.
Both deliver great flavor when cooked right but ribeye is the most flavorful part of the cow and steak aficionados agree that ribeye steak makes the superior meat dish.
Ribeye is boneless while Delmonico steak may be boneless or have some bone content.
The rib primal, where ribeye steak is cut from, contains massive amounts of fat while Delmonico steaks have considerably less fat than rib eye steaks. Different parts of the cow also contain varying amounts of fat.
The best way to cook a steak is often indicated on the packaging but it may backfire if you do not know which part of the cow you are working with. This is often the case when you buy a Delmonico steak.
How well a steak cooks is dictated by the fat quantity in the tissue of the meat, the tenderness of the meat, and the amount of heat applied.
Delmonico steaks are typically tough cuts of meat that contain little fat which means they can easily dry up during cooking. Regardless of what the packaging says, avoid cooking Delmonico without marinating them to break down the tissue somewhat.
Tenderizing the meat with a meat tenderizer is also a great option and while it may not be as tender as a tenderloin steak, it will be much easier to cook. Delmonico steaks are best-suited to braising and smoking.
The ribeye cap has the tenderness of filet mignon and a fat layer that makes the ribeye soft and tasty when cooked. Ribeye steak is extremely fatty, so it is suited to fast cooking methods such as pan frying, roasting, and grilling.
No. Ribeye is a specific cut of beef that comes from the rib section of the animal while Delmonico steak may come from different regions of the animal, starting from the base of the neck to the posterior of the cow.
Delmonico steaks are thick lean bone-in or boneless chunks of meat that are cut from different parts of the cow. The thickness of Delmonico steaks is the most distinctive feature.
Yes. You may find it labeled as:
Few steaks compare to ribeye but Delmonico steak is one of those steaks that have the potential to deliver an excellent savory meal. For steak lovers, it often comes down to the cook and their skills.
The better question is, do you have the skills to handle a Delmonico steak?