The name “Delmonico steak” comes from Delmonico’s, a famous steakhouse in New York City, which used it as a brand name for its signature steak dish. But there’s a lot of debate about what specific cut of beef a Delmonico steak is. The restaurant opened its doors around 1840, so today, no one is certain about the original cut served under that name. Over the years, the definition of a Delmonico steak has changed and can differ significantly depending on the location.
These days, when people say “Delmonico steak,” they’re usually talking about a bone-in ribeye, but in some places, it might be a chuck eye steak or even a bone-in strip steak. These steaks have something in common: they’re thick, tender, nicely marbled, and flavorful. Some even suggest defining a Delmonico steak as simply any luxurious, thick, tender, and juicy type of steak.
What Cut is an Authentic Delmonico Steak?
Years ago, Joe O’Connell, an author and editor at SteakPerfection.com, thoroughly explored the history of the Delmonico steak. He discovered something interesting: the original, authentic Delmonico steak wasn’t just any cut – it was a boneless top loin steak from the front part of the short loin. These days, though, the term “Delmonico steak” doesn’t have a single definition – in most modern butcher shops and restaurants, it usually refers to a ribeye. But even here, there’s no strict rule about where exactly on the rib it’s cut from.
For example, Snake River Farms cuts their Delmonico from the 13th rib, while other butchers might cut it from the first, second, or third rib instead. So, as you can see, the definition of an “authentic” Delmonico steak depends heavily on who’s cutting it.
If you’re curious to learn more, I highly recommend Joe O’Connell’s complete article on the Delmonico steak over at SteakPerfection.com.
Delmonico vs. Ribeye: What’s the Difference?
The term “Delmonico Steak” comes from Delmonico’s restaurant in New York City and is more about branding than a specific cut of meat. Conversely, a ribeye is a beef cut taken from the cow’s rib section between the 5th and 13th ribs.
And if you’re one of those folks who think Delmonico steak is a top loin steak (strip steak), here’s the deal: the top loin comes from the short loin primal, while the ribeye is cut from the rib primal. Ribeye has more marbling and is generally more tender and flavorful than the top loin steak (strip steak) – for more details, check out my new york strip vs. ribeye article.
