Delmonico vs. Ribeye: Battle of the Steaks!

Delmonico and ribeye steaks are cut from different parts of the cow, with the ribeye coming from the ribs and the Delmonico cut from any region between the shoulder and the spine. Both of these cuts are some of my favorites to prepare because of their rich beefy flavor.

I first learned the differences between ribeye and Delmonico steaks in cooking school. Since then, I’ve regularly bought and prepared both steaks several times, so I know a lot about these two meat cuts. Read on as I break down this pressing question and come up with the right answer for you.

Delmonico vs. Ribeye Steaks: Which is Better?

Delmonico steak and ribeye steak are tasty beef cuts that have distinct characteristics that set them apart. One difference between the two cuts is their origin. Ribeye steak is boneless and is cut from the sixth to the twelfth rib of the cattle. This cut is known for its rich flavor and marbling. Comparatively, Delmonico steaks come from various parts of the cow including the spine and shoulder. Let’s take a more detailed look at the differences between both cuts.

Ribeye Steak with Rosemary Leaves


At first glance, you might not notice much difference when looking at ribeye versus Delmonico steak. However, if you look closely, you’ll notice that these steaks have a few notable differences. Delmonico steaks are typically slightly larger and thicker, measuring 1¾ to 2 inches thick. Ribeyes, on the other hand, are typically 1½ inch thick.

Delmonico steaks generally come in different sizes because it is often cut from various regions. On the other hand, a Ribeye steak comes in a more uniform size.

Moreover, a Delmonico steak is rectangular in shape, whereas a ribeye steak is more oval in shape. Both cuts generally have a deep red color, but the slightly thicker Delmonico steak can occasionally appear with a slightly darker tinge.

Taste & Texture

Ribeye steak has a rich and delicate flavor, while Delmonico steak has an intense beef flavor. In my experience, both cuts are similar in flavor. That said, the ribeye’s marbling and tender texture make it the juiciest of the two. Because the ribeye comes from the less-exercised rib section of a cow, it has a tender texture. The rib section contains less connective tissue, which makes the meat easier to chew.

Delmonico steak is typically derived from areas between the shoulder and short loin of the cow. This region has thicker connective tissue and a tougher texture. However, with the proper cooking technique, you can tenderize the meat and unlock a more intense beef flavor.

Cooking Technique

The main thing to note when deciding the best cooking methods for both cuts is their fat content. Ribeye steak is famous for its copious marbling. This marbling imparts a rich flavor and buttery texture to the meat, making it ideal for grilling and searing. Delmonico steak, on the other hand, has less marbling. This makes it a leaner cut that requires a slightly different cooking method to keep it moist and tender.

You’ll need to prepare Delmonico steaks with slower cooking methods, like braising, to break down the meat’s tissues and enhance the flavor. Nonetheless, when cooked properly, both cuts produce deliciously tender meat.

Ribeye Steaks on the Flaming Grill

Presence of Bones

Delmonico steaks are available with or without bones. The bone-in Delmonico steak is commonly referred to as a Delmonico ribeye. In comparison, ribeye steaks are usually boneless. Bones can have an impact on the cooking process of these cuts as well as your overall eating experience. Boneless steaks generally cook more evenly, whereas bone-in steaks add a unique flavor to the meat.


A notable difference between Delmonico and ribeye steaks is in their marbling. Marbling refers to the lines of white fat spread around a meat cut. Ribeye steaks feature visible marbling that runs through the steak. Delmonico does not have as much marbling, so it will be less visible in the steak. Delmonico steaks typically have fewer and thinner fat lines.

Despite this difference in marbling, both cuts produce tender meat when cooked with the proper techniques. Bear in mind that medium rare is the ideal cooking temperature for these steaks, as it keeps the meat tender and moist.


Ribeye is a highly sought-after rib steak that costs around $7-$17 per pound. Delmonico steak, on the other hand, is significantly less expensive at $5-$10 per pound, making it a more affordable option for buyers. 

The presence of marbling, demand, and availability of the ribeye all play a role in its higher price point. As a result, people on a budget may prefer the Delmonico steak. However, it’s totally worth it to splurge on the ribeye if you want to enjoy its unique flavor.

What is Delmonico Steak?

The Delmonico steak is a delicious piece of meat cut from the section between the cow’s shoulder blade and the spine. However, bear in mind that the location of the steak may vary, so it could come from the rib section or the front end of the short loin.

Delmonico steak is popular among steak enthusiasts because of its robust flavor. Delmonico steak is also known as the New York steak, New York strip steak, Kansas City strip steak, boneless top loin steak, boneless club steak, and strip loin

Raw Delmonico Steak with Herbs and Spices

Delmonico steak dates back to the 19th century, when it was first introduced in New York City’s famous Delmonico’s restaurant. The delicious steak wowed steak lovers and became the restaurant’s signature dish because of its size and flavor. The Delmonico steak was cooked to perfection, with a juicy interior and crispy exterior.

The tasty Delmonico steak became so popular that other restaurants eventually added it to their menus. Fast forward to today, and this tasty steak is still popular at high-end restaurants around the world. The Delmonico steak is typically served with roasted vegetables and mashed potatoes.

What is Ribeye Steak?

Ribeye is cut from the rib section of the cow. It is famous for its marbling, which imparts a unique flavor and texture to the ribeye.

The ribeye steak can be prepared in numerous ways. You can grill, broil, roast, or pan-sear this supple piece of meat. The cooking method you choose will ultimately depend on your personal preferences. The versatility of the boneless ribeye truly sets it apart. You can serve this prime rib steak as stir-fried, whole steak or chopped up for a beef stroganoff.  

Raw Grass Fed Ribeye Steak

Where to Buy Delmonico and Ribeye Steaks?

You’ll find ribeye and Delmonico steaks in most supermarkets. However, make sure you’re certain of the cut you’re buying when sourcing the Delmonico steak. Because the Delmonico steak is cut from various areas, there may be some confusion when you’re ready to buy it. For this reason, I advise visiting a butcher shop for this particular cut. Luckily, there’s less confusion surrounding the ribeye, so you can pretty much buy it easily. Simply make sure you check the rib steaks to see if it’s fresh and clean.

If you don’t feel like going to the meat section and questioning butchers, you can always order these steaks online. However, make sure you buy from a verified source that extensively details the cut on their website. Bear in mind that you may need to pay for shipping the steak, but the price is worth the comfort.

Signs That Your Steak is Fresh

It’s important to know if your meat is good before cooking it. Let’s look at some of the telltale signs.

  • Color: The first thing to pay attention to when buying fresh steak is the color. You may notice a greenish-brown hue on a steak that isn’t fresh. So, it’s a good idea to drop the steak if you notice the color change.
  • Smell: Fresh steak won’t have any funny smells. If the steak smells of ammonia or sulfur, it’s time to throw it out.
  • Texture: Fresh steak should feel firm and slightly moist. The meat is no longer safe if it feels sticky or slippery.
  • Appearance: If you notice mold on the steak, I suggest you discard it. Mold can cause symptoms of food poisoning like vomiting, fever, diarrhea, etc., so be careful.

Frequently Asked Questions

1. Should I Buy a Pre-cut Steak or Cut It Myself?

Pre-cut steak makes it easy to estimate the quantity of meat. Also, pre-cut steaks are typically easier to store in the fridge or freezer. On the other hand, buying a whole meat cut also has benefits, including, saving money and getting more value for your money. Furthermore, you can also cut the steak to your preferred thickness.

2. What is the Best Temperature to Cook Ribeye Steak and Delmonico Steak?

I recommend cooking Delmonico and ribeye steaks to a specific temperature for the best results. If you want a rare, cooked steak, the meat should have an internal temperature of 120 to 125 °F. A medium-rare to medium-done steak should have an internal temperature of 130 to 150 °F. 

These temperature ranges are excellent for these types of meat; an internal temperature above 150 °F may mean the meat is chewy and overcooked. Once the steak is cooked, remove it from the heat source and let it rest for five to ten minutes so the juices can redistribute around the meat.


In conclusion, both of these cuts have their own unique differences, so I can’t specifically tell you the best steak; ultimately, the meat you choose will be due to your preference.

Delmonico steak can help you save money, especially if you’re buying meat for many people. However, if money isn’t an issue and you’re willing to splurge on delicate flavor and texture, ribeye steaks are the best choice.