Difference between Ribeye and Delmonico

February 22, 2016 by Editorial Team

There are a lot of different names for steaks on a menu in an average American restaurant. In this article, we will see what the differences are between two steaks, namely ribeye and Delmonico.


Ribeye vs Delmonico
Pieces of raw beef ribeye steak

Ribeye is a popular meat dish; its name refers to the part of the cow where it originates – the ribs. Butchers have always referred to steaks taken from the rib of the cow as rib-steaks or ribeye steaks.

Delmonico's building
Delmonico’s building at 2 South William Street, New York

Delmonico is a type of steak which borrowed its name from the Delmonico Restaurant in New York City, where this meat dish was popular in the mid-1800s. Nowadays, Delmonico is a marketing term which may refer to a variety of meat dishes, originating in different parts of the cow, each distinguished by the way it is prepared.

Ribeye vs Delmonico

What is the difference between Ribeye and Delmonico?

The difference in the location in the cow

Locations from which ribeye and Delmonico are taken are in close proximity, yet they are distinct. The ribeye comes from the rib of the cow, hence its name. To be precise, it is taken from the muscle that is situated in the neck and goes all the way to the hind parts of the animal. The muscle is called the Longissimus dorsi muscle. Delmonico, on the other hand, while possibly being cut from the same muscle, can also be taken from the short loin of the cow (the area which is closer to the back of the animal). It is also taken from the chuck (the area closer to the front of the cow), or it can be a boneless piece taken from the rib.

grilled rib eye steak
A grilled rib eye steak

The difference in taste

The ribeye is considered a tender and juicy meat for the reason that it originates in the part of the cow that contains lots of fat interwoven in the muscles of the animal. Because of this, you can grill the ribeye or sauté it in a skillet without adding vinegar. Delmonico steaks, on the other hand, may be tougher and require different methods of cooking (depending on exactly which part of the cow they come from.) A Delmonico steak that comes from the chuck should be marinated or pounded in order to make it tender. However, a rib eye steak may sometimes be sold as a Delmonico and may be cooked in the same fashion.

medium-rare Delmonico steak
A piece of medium-rare Delmonico steak

The difference in price

Delmonico steaks sold in grocery stores vary in price. However, any of them is cheaper than rib eye steak, which is one of the most expensive steaks on the American market. Generally, rib eye is priced twice as high as Delmonico.

Comparison chart

Refers to the area of the cow from where the meat is taken Is named after the Delmonico Restaurant in New York City
Is taken from the rib of the cowCan be taken from a variety of parts of the cow
Is tender in textureIs generally tougher in texture
Is more expensiveIs less expensive