Delmonico steak and ribeye steak are two cuts of meat that are very popular amongst those who enjoy steak. They're treasured for their incredible marbling and tenderness. While ribeye steak is much more well-known, it can also be a bit more expensive for those who are looking to eat well but save money. Both steaks are cut from similar areas of the cow. However, they come prepared differently and also have different flavor patterns and textures.
Let's dive into the differences that separate Delmonico and ribeye steaks.
Delmonico vs. Ribeye Steak: The Main Differences Explained
The primary difference between Delmonico steaks and ribeye steaks is the location of their cut and flavor profiles. Delmonico steaks are normally a boneless cut from the ribs or front end of the short loin whereas ribeyes are cut from the rib section of the cow. While both steaks are renowned for their marbling, ribeyes tend to have more marbling while Delmonicos tend to be a thicker cut.
Let's explore each of these differences in more detail.
What is a Delmonico Steak
Delmonico steak is a boneless steak that comes from the “ribeye” section of the cow. This section is between the shoulder blade and the spine of the cow, which holds a big chunk of meat. However, it should be noted that there are regional differences in the location of this cut, meaning it could be from the front end of the short loin or the rib section as well.
The name Delmonico is actually quite telling for the history of the steak itself. Delmonico steak got its name from where it was first served, at Delmonico's in New York City. The restaurant coined this specific steak by serving it in a butter and garlic sauce. Today, many restaurants serve the steak this way, as well.
What is a Ribeye Steak
A ribeye steak is also cut from the ribeye section of a cow. However, specifically, it is usually from the 6th to 12th rib of the cow itself. Ribeyes are mostly bone-in when purchased or ordered at a restaurant, which increases the flavor pallet. This cut of steak happens to be a large cut of steak and is usually pan-seared or grilled for the best flavor.
What Makes Them Different
In general, ribeyes are more expensive when compared to Delmonico steaks. This price difference may not be significant as both steaks can come from similar areas on a cow, but ribeyes have higher marbling they're prized for. Keep in mind that other factors like whether the steaks are choice or prime and whether the cows were grass-fed will account for the most significant price differences.
Delmonico steak happens to be a heavier steak than a ribeye steak. It also is larger in size, as it doesn't have a bone, there is more meat on it. Delmonico steak also has less marbling than a ribeye steak does.
When it comes to taste, ribeye is soft and buttery. Despite being served on the bone in most restaurants and kitchens, this keeps the juices in and helps to create this rich flavor. Delmonico steaks, on the other hand, have a beefier and heavier taste than that of ribeye. They happen to be a more filling steak because of this.
Both Delmonico steaks and ribeye steaks can be grilled, however, ribeyes are much easier to cook than Delmonico steaks. In fact, because Delmonico steaks are so heavy and thick, they don't always render their flavor content when grilling. Both can also be cooked in a commercial kitchen pan-seared, as well.
- A Delmonico steak is cut from the ribs or the short loin, while the ribeye comes from the rib section of the cow. Even though these steaks are cut from similar areas, they are distinct cuts.
- A ribeye steak has more marbling than a Delmonico in most cases, meaning that the fat content is higher.
- Ribeye is usually thinner than a Delmonico steak.
Both Delmonico steaks and ribeye steaks are generally cut from the same area of a cow but have very different tastes and textures. Delmonico steaks are thicker, heavier, and normally come boneless. Ribeye steaks are tender, have more marbling, and oftentimes come on the bone. Delmonico steaks are less expensive than ribeye steaks, however, ribeye steaks tend to be more popular amongst steak lovers.
Take a look at this peppercorn steak recipe:Print
- 1 1/4 pounds Delmonico steak
- 2 Tablespoons cracked black peppercorns
- 3 Tablespoons unsalted butter
- 1 Tablespoon chopped fresh thyme
- 1/2 teaspoon Worcestershire sauce
- Coat a stovetop grill pan or griddle with cooking spray and preheat over medium-high heat.
- Season both sides of the steak with salt and the cracked peppercorns.
- Place the steak on the hot pan and cook for 3 to 5 minutes per side for medium-rare to medium.
- Remove the steak from the pan and let stand for 5 to 10 minutes before slicing crosswise (against the grain) into ¼-inch-thick slices.
- Melt the butter, thyme and Worcestershire sauce together in a small saucepan over medium heat.
- Serve the steak slices with the butter sauce spooned over the top.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
The image featured at the top of this post is ©Andrei Iakhniuk/Shutterstock.com.