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Delmonico Vs Ribeye Steak: What are the Differences?

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Do you find it tough to differentiate between Delmonico and Ribeye? If yes, just walk through the article, and you can easily place both in different boxes.

What are the differences between Delmonico and Ribeye?

Even though both Delmonico and Ribeye are a type of beefsteak prepared from the meat, these are not the same. From the origin to the texture, from pricing to taste, various elements set both of these apart. While Delmonico is taken from the anterior up to the posterior section of the cow's back, the Ribeye is taken from the sixth to the twelfth rib of the cow. Talking about the texture, Delmonico is tough and grainy, whereas Ribeye is tender and juicy. Alongside these, more elements differentiate the two. Keep reading to know all these.

What is Delmonico?

Delmonico steak
Delmonico Steak

Delmonico (also known as Delmonico steak) is a kind of beefsteak prepared from cow's meat. It is generally the meat of the anterior up to the posterior of the back of the cow. It is tough, chewy, and grainy. Furthermore, it comes in both boneless and with bones. The Delmonico steak became popular during the middle of the 18th century from a restaurant named "Delmonico's restaurant" situated in New York.

What is a Ribeye?

ribeye steak
Ribeye Steak

Similar to Delmonico steak, the Ribeye is also a type of beefsteak. The steak is taken from the primal section of the cow that is commonly called beef rib. It falls somewhere between the shoulder and the loin, and it expands from ribs six through twelve. Unlike Delmonico, the texture of Ribeye is tender, smooth, and juicy. It always comes without bones.

Differences Between Delmonico and Ribeye Steak


Although both Delmonico and Ribeye come from cows, their locations vary. The Delmonico is carved from the loin of the cow. The loin is that part of the animal which is closer to its back. Delmonico is also sometimes taken from the chuck of the cow. Chuck is the area near the front part of the cow. On the other side, the Ribeye, as the name suggests, is taken from the cow's rib. To be more precise, the Ribeye is carved out from the cow's muscle of the neck and goes to the hind parts of the cow.


When we talk about the taste, it's pretty easy to differentiate Delmonico from Ribeye. Delmonico falls on the harder side of the steak. It is tougher than the Ribeye and can be cooked in different ways depending on the part of the cow they come from. On the contrary, Ribeye is tender, smooth, and juicy. Ribeye is originated from that part of the cow muscle, which contains lots of fat, making it juicy and soft.


Delmonico falls in the cheaper category of cow meat. Although being sold in the grocery stores, their prices vary; these are cheaper than the Ribeye steaks. It is seen that in the American market, the price of Rib eye steak is twice the price of Delmonico.


Delmonico can either be with bones meat or boneless meats. You can choose either of these two. While on the other side, the Ribeye generally is boneless.


Delmonico contains fats that need to be cut down before cooking. Unlike Delmonico, the Ribeye is free from any such layer of fats.


Delmonico is named after a popular restaurant in New York during the mid 18th century. Whereas, Ribeye has its name due to its usage.


Delmonico can be divided into nine types depending on the exact area from where the steak is taken. Contrary to this, Ribeyes are of two types, depending on the amount of meat they contain.

Alternative Names

Delmonico is also known as Delmonico steak or New York steak as it is originated from a restaurant in New York. These are also known as Kansas City Strip steak, Strip loin, boneless club steak, boneless loin, etc. On the other end, the Ribeye is known as Ribeye steak as it is craved out from the rib part of the cow.

Food Additive

As the Delmonico steak is usually tough in texture, it needs to be marinated. It is advised to use vinegar while cooking Delmonico so as to make it softer. However, Ribeye steak is naturally flavored, and it doesn't need any additional flavors like vinegar.

Number of Ends

Talking about the number of ends, the Delmonico steak has no ends while there are two ends, namely, short loin and chuck, in Ribeye.

Comparison Chart: Delmonico Vs Rib eye Steak

ParametersDelmonicoRib eye
LocationIt can be taken from various parts of the cowIt is cut out from the cow’s rib
TasteTougher in textureTender, smooth, and juicy in texture
Price CheapExpensive
BonesWith bones or without bonesBoneless
FatsContains layers of fatLayers of fats are lack
NamesIt got its name from a restaurant in New YorkRibeye is the meat of the rib of the cow, and hence it got its name from it
TypesThere are 9 types of DelmonicoThere are 2 types of Ribeye
Alternative NamesDelmonico steak, New York steak, Strip loin, Kansas City steak, boneless loin, boneless club steakRibeye steak
Food AdditiveVinegar is addedNo need for food additive
Number of EndsNo endsTwo ends

Frequently Asked Questions

Are a Ribeye and Delmonico the same?

Although both Ribeye and Delmonico are beefsteaks, these two are not the same. Be it their origin or texture, pricing, or types, both Ribeye and Delmonico are poles apart.

What part of the steak is Delmonico?

By definition, it is clear that Delmonico steak is the first three steaks taken from the chuck eye, where it joins the Ribeye.

Is Delmonico steak tough?

Compared to Ribeye, the Delmonico steak is tougher, and this is why it needs to be marinated appropriately, along with the addition of vinegar.


Both Delmonico and Ribeye are beefsteaks with different origins and characteristics altogether. In this article, we've discussed different elements that differentiate Delmonico steak from Rib eye steak. If you know more about such differences, let us know in the comment section below. 


Feel free to comment and discuss about the article in the comment space below if you have any information or remarks to add. If you think we made a mistake, you can also report it there.
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About the Author: Tom Vincent

Tom Vincent graduated with a bachelor's degree in economics and social studies. He then started his higher education at the University of François Rabelais in Tours with a DUT Information Communication. To expand his knowledge, he also followed a professional degree in e-commerce and digital marketing at the Lumière University of Lyon. On this project, he is in charge of articles covering language, industry and social.
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