Steak. The very word conjures images of scorched grills, crusted over, and deeply colored, juicy meat. For chefs and cooks at home, deciphering the vast underworld of beef cuts is both a thrilling adventure and, on other occasions, a mystifying puzzle. Of the pantheon of beloved steaks, two names tend to provoke conversation and occasional confusion: the Ribeye and the Delmonico. While both are famous for their tremendous flavor and texture, their identities are still, amazingly, very different but commonly paired. To truly appreciate the art of selecting and preparing these cuts, we must first embark on a discovery journey into their very nature, stripping away their origins and precise definitions.
Origins and Definitions
Picture an old-fashioned New York City steakhouse, where plates bang and the air is lively. You peruse the menu, and voilà: “Delmonico Steak.” Perhaps you’ve also noticed “Ribeye” sitting right next to it. Are they the same? Can they be substituted for each other? The answer is in both yes and no a gastronomic time-bomb of sorts, rooted in ancient history and evolving lexicon. We’ll begin with the more consistently delineated of the pair: the Ribeye.
The Ribeye steak, a classic of the steakhouse tradition, comes from ribs six through twelve in the cow’s rib section. This not-so-worked part contributes to the cut’s legendary tenderness. The rich intramuscular fat content so-called marbling the Ribeye ensures each bite will be rich and flavorful.
When grilled, the marbling of the Ribeye is melted and bastes the meat from the inside out. It is within the internal process that it gets its inherent strong, beefy taste and melt-in-your-mouth texture. It is a staple choice among steak lovers when they are in need of strong steak flavor, whether on its own or with the fine sides. There are both boneless and bone-in Ribeyes, with bone-in varieties sometimes called rib steaks having nuances in taste and in cooking dynamics.
The Ribeye’s quality is typically verified by top-grade beef certifications like USDA Prime or Choice. These designations indicate the cut’s top-level marbling and general quality. This degree of consistency ensures that when you’re served a Ribeye, you know what to expect: a tender, highly flavored steak. Generally taken between the ninth and eleventh ribs and characterized by a middle muscle covered in a fat cap, the Ribeye’s anatomy guarantees simplicity in butchering standards.
And then there is the Delmonico, a steak wrapped in a more liquid identity. While the Ribeye has a set definition, the term “Delmonico” contains a rich and ambigous history in the culinary world. It originated in the mid-19th century when it was served at Delmonico’s, a turn-of-the-century Manhattan restaurant that established the standard for fine dining in America.
Grilled Delmonico Steaks
Equipment
- 1 Large Mixing Bowl
- 1 Shallow Dish or Large Zip-Top Bag For marinating the steaks
- 1 Grill Gas or charcoal
- 1 Tongs For handling steaks on the grill
- 1 Cutting Board For prep and resting steaks
Ingredients
Main
- 0.5 cup olive oil
- 0.25 cup Worcestershire sauce
- 6 tablespoons soy sauce
- 3 tablespoons steak seasoning
- 3 tablespoons steak sauce e.g. A-1
- 2 tablespoons salt
- 1 tablespoon pepper
- 1 tablespoon crushed dried rosemary
- 12 cloves garlic roughly chopped
- 0.5 medium onion chopped
- 4 10 ounce Delmonico (rib-eye) steaks
Instructions
- Roughly chop the garlic cloves and half a medium onion as specified in the recipe.
- In a large mixing bowl, combine the olive oil, Worcestershire sauce, soy sauce, steak seasoning, steak sauce, salt, pepper, crushed dried rosemary, chopped garlic, and chopped onion. Whisk thoroughly until all ingredients are well incorporated.
- Place the Delmonico steaks into a shallow dish or a large, sealable plastic bag. Pour the prepared marinade over the steaks, ensuring they are completely coated.
- Cover the dish or seal the bag and refrigerate for at least 3 to 4 hours. For optimal flavor penetration, marinate the steaks overnight (up to 24 hours).
- Approximately 30-60 minutes before you plan to grill, remove the steaks from the refrigerator to allow them to come to room temperature. This promotes more even cooking.
- Preheat your grill to high heat. Ensure the grill grates are clean and lightly oiled to prevent sticking.
- Remove the steaks from the marinade, allowing any excess marinade to drip off. Discard any remaining marinade.
- Place the steaks on the hot grill. Sear for 2-4 minutes per side to develop a flavorful crust, then continue cooking, turning occasionally, until they reach your desired internal temperature (e.g., 130-135°F for medium-rare).
- Transfer the grilled steaks to a clean cutting board and let them rest for 5-10 minutes before slicing or serving whole. This crucial step allows the juices to redistribute throughout the meat, ensuring a tender and moist steak.
- Serve immediately and savor your perfectly grilled Delmonico steaks.
Notes
Evolution of the Delmonico
When Delmonico’s restaurant was first opened, it had a simple philosophy. Rather than serving up a generic, standard cut, the chef would serve up whatever the butcher felt was the best on hand that evening. What this meant is that the “Delmonico steak” was not so much a cut, but a notion high-order quality. It was something of a status symbol, akin to a name brand that identifies prestige rather than anatomy.
The name Delmonico steak has evolved over time. Today, it really refers to a cut of steak thick, made up rather than a particular cut that is well recognized everywhere. This creates extensive regional disparity. A butcher can call a chuck-eye steak a Delmonico in one place, and in another, a boneless ribeye or top loin.
Historical facts attest to this. In Delmonico’s cooks Alessandro Filippini and Charles Ranhofer’s cookbooks, the steak that was reserved as a Delmonico was a boneless top sirloin. Today, that same cut would most likely be referred to as a boneless top loin from the front portion of the short loin.
Preparation was no less important. Ranhofer demanded a 2-inch-thick steak, tenderized to 1.5 inches, with an emphasis on substance and tenderness. It was typically served with Delmonico potatoes mashed potatoes enriched with cheese and buttered crumbs, baked. The result was a complete meal experience, not just meat.
Pan-Seared Rib-Eye
Equipment
- 1 Cast-iron skillet A 10-to-12-inch skillet is ideal for even heat distribution.
- 1 Oven Mitts Essential for safety when handling the extremely hot cast-iron skillet.
- 1 Tongs Sturdy tongs are needed for flipping the steak safely.
- 1 Cutting Board For resting and slicing the finished steak.
- 1 Sharp Chef's Knife For clean, precise slicing of the steak.
Ingredients
Main
- 1 boneless rib eye steak 1 1/2 inches thick
- Canola oil to coat
- Kosher salt and ground black pepper
Instructions
- Place a 10-to-12-inch cast-iron skillet in the oven and heat the oven to 500 degrees F. Bring the steak to room temperature.
- When the oven reaches temperature, remove the skillet and place on the range over high heat for 5 minutes. Coat the steak lightly with oil and sprinkle both sides with a generous pinch of salt. Grind on black pepper.
- Immediately place the steak in the middle of the hot, dry skillet. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip the steak and cook for another 2 minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.)
- Remove the steak from the skillet, cover loosely with foil and rest for 2 minutes. Serve whole or slice thin and fan onto plate.
Notes
Contemporary Interpretations
Now, to order a Delmonico at its eponymous restaurant of origin is to receive a thick-cut ribeye. The menu indeed calls it their “signature ribeye,” highlighting the modern convergence of these two steak legends. Regional inconsistencies still persist, though. Everywhere else in the nation, a Delmonico could still be a chuck-eye, loin, or even some other cut entirely.
Thickness is a shared trait. While a Ribeye is usually 1.5 inches thick, Delmonico steaks are more likely 1.75 to 2 inches or more in thickness. This focus on thickness recalls the original way of presentation and remains a trademark to this day.
Appearance, Taste, and Texture
Side by side, the Ribeye and Delmonico provide stark visual contrasts. The Ribeye boasts rich marbling nondescript white strands of fat woven together with lean meat. Not only is this a contribution to tenderness, but also it gives the steak its typical rich, juicy flavor. Its distinguishing feature is consistency.
Delmonico steaks vary more in appearance, by cut. They can be boneless or bone-in but tend to have less visible marbling. Regardless of origin, however, they share one appearance trait: awe-inspiring thickness.
In taste, the Ribeye yields a rich, buttery flavor as a result of the marbling. As the fat melts away, it bastes the steak inside out, providing a richly savory experience. It’s decadent and versatile.
The Delmonico differs slightly in terms of experience. Its flavor will be beefier and earthy, especially if made from chuck. Cuts closer to the ribeye are tender. Butchers even carve two individual Delmonicos per side of animal one for flavor, one for tenderness.
In terms of texture, the Ribeye generally holds its own. Marbling ensures juiciness and tender bite. The Delmonico, however, is inconsistent in texture. Loins may be lean and tender, and chuck imparts depth of flavor but tougher chew. Pounding techniques ensure the typical tenderness, however.
Dirty Steak
Equipment
- 1 Grill or Fire Pit For direct cooking on coals
- 1 Long-handled Tongs For safely handling steaks on hot coals
- 1 Instant-Read Meat Thermometer Essential for checking steak doneness accurately
- 1 Cutting Board For resting and slicing the cooked steaks
- 1 Small Saucepan Optional, for melting butter
Ingredients
Main
- Four 8-ounce ribeye sirloin, T-bone, or strip steaks, cut 1 inch thick, at room temperature
- Fine sea salt and freshly ground black pepper
- 1/2 cup 1 stick unsalted butter (optional), melted
- 1 lemon optional, quartered
Instructions
- Prepare your charcoal grill or fire pit, allowing the coals to burn down until they are glowing red with no active flames.
- Ensure steaks are at room temperature; pat them thoroughly dry with paper towels to promote a good sear.
- Generously season both sides of each steak with fine sea salt and freshly ground black pepper.
- Carefully place the seasoned steaks directly onto the hot coals.
- Cook for 2-4 minutes per side for medium-rare, or longer for desired doneness, flipping with long-handled tongs.
- Use an instant-read meat thermometer to check internal temperature: 130-135F (54-57C) for medium-rare.
- Once cooked to your preference, remove steaks from the coals and transfer them to a clean cutting board.
- Loosely tent the steaks with foil and allow them to rest for at least 10 minutes before slicing.
- While steaks rest, if using, gently melt the unsalted butter in a small saucepan.
- Slice the rested steaks against the grain and serve immediately, drizzling with melted butter and a squeeze of fresh lemon, if desired.
Notes
Pricing, Cooking, and Nutrition
Price fluctuations are considerable. Delmonico steaks will be priced between $5 to $10 a pound, the economical option. Ribeyes will cost upwards of $15 a pound. This is due to their popularity, availability, and lower percentage of usable cuts.
Preparation methods need to call out the virtues of each steak. For Ribeyes, pan-searing in cast iron or grilling at high heat are best. The process enables the fat to melt into a crispy crust but retains the interior juicy. Medium-rare to medium is usually the choice.
Delmonico preparation depends on cut. Grilling and broiling are appropriate. For especially thick cuts, a reverse-sear method low cooking with a high-heat finish is the way to achieve even doneness along with crust of flavor.
Seasoning the steaks requires little interference. The Ribeye is best served with salt and cracked pepper. Garlic or rosemary are sprinkled in small amounts by some chefs. Delmonico steaks are seasoned similarly, though lean cuts can benefit lightly from marinades in oil, Worcestershire sauce, or herbs.
Both are nutritionally both high in strong protein and devoid of carbohydrates. An 8-ounce short loin Delmonico (broiled and trimmed) holds about 518 calories and 37 grams of fat, nearly half of which is saturated fat. The same Ribeye has about 420 calories and 14 grams of fat, 5 of which are saturated. Far from the marbled reputation it has gained, the meat-to-fat ratio of the Ribeye turns out to be very efficient.
Both are better sources of B vitamins specifically B6 and B12 and provide minerals like iron, magnesium, phosphorus, potassium, zinc, and selenium. The Ribeye slightly edges out in overall density of nutrients due to its less fatty composition in the same size portion.
Final Thoughts
Both the Delmonico and Ribeye are sacred elements of steak society, but they both yield unique experiences. The Ribeye, as defined by physiology and common marbling, is a consistent and tender steak every time. The Delmonico, as defined by tradition and appearance, yields variety, heritage, and a strong presentation.
With these distinctions in knowledge, steak lovers are able to make choices that suit them. No matter what you’re craving, whether it’s the uniform opulence of a Ribeye or the aged, richly historic sensual quality of a Delmonico, both provide an unforgettable experience according to your desire.
