‘Delmonico’ vs ‘Ribeye Steak’: What’s the difference? Learning new vocabulary is an excellent way to expand your knowledge of the world as well. Whether you’re an aspiring chef or a fan of a good steak, this article will help you get to the meaty center of these confusing culinary terms.
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The primary difference between these two terms is where they come from — not necessarily in word origin, but in their physical location on a cow.
As with many other animal meats, the difference in location means different meat textures and levels of tenderness when cooked.
One thing that is important to note is that ‘Delmonico’ steak is sometimes referred to as a type of ‘Ribeye Steak.’
While this makes for an excellent cut of meat, it’s also what leads to confusion between this particular cut and other ‘Ribeyes.’ So, to avoid confusion, remember that ‘Ribeye Steak’ is the primary rib-cut meat. Meanwhile ‘Delmonico’ is “down the middle,” which you can remember with the letters ‘d’ and ‘m’ that appear in the word ‘Delmonico’.
Now that we’ve learned a bit about how to compare these steaks, let’s learn more juicy details about ‘Delmonico’ vs ‘Ribeye Steak’ individually.
This particular cut of steak originated and was made popular in the 19th century by Delmonico’s Restaurant, which was one of the first restaurants with a made-to-order menu. The Swedish brothers, John and Peter, who arrived from Switzerland, were the ones to create the dish along with other famous recipes such as:
While the modern ‘Delmonico’ style refers to rib cuts, the original cut of meat is up for debate. Regardless, the steak was always a thick cut, routinely being anywhere from two to three inches thick when cooked.
The ‘Delmonico’ steak can be served a variety of ways but is best prepared either using a reverse sear technique or a sous vide. It is typically prepped with a dry salt and pepper rub for simplicity, given the meat’s tender marbled insides.
According to Oxford Languages, ‘Ribeye Steak’ is a noun that means:
The origin of the name ribeye likely came from the meat’s location at the center or “eye” of the cow’s ribs. It is known as the best portion of rib steak, particularly when the bone is removed.
Because it has a higher fat content than most other cuts of steak, the ‘Ribeye Steak’ is one of the most sought-after steaks — second only to filet mignon. While you can buy cheaper quality cuts at the store, some ‘Ribeye Steaks’ are sold for around $200 a steak both online and in some exclusive restaurants.
Since ‘Ribeye Steak’ is a tender cut of meat, it is best when cooked in high-heat scenarios like grilling. While it can be done in an oven, grilling is the best way to maintain juiciness.
We don’t only use new words when writing. We use them when we speak as well. Let’s get you ready to order these dishes at a restaurant and make sure you feel confident pronouncing these cuts of steak aloud.
Use this phonetic spelling of ‘Delmonico’ as a guide:
Use this phonetic spelling of ‘Ribeye Steak’ as a guide:
The final step to mastering these meats is feeling comfortable using the words on your own terms. Use the example sentences below to get a sense of how these words can appear in a variety of contexts, and then practice using them in your own sentences.
New vocabulary will not only increase your word knowledge but your knowledge of the world around you as well. We hope you feel equipped to tackle a five-star menu and that you have a better sense of how to prepare and serve some high-quality meats. Remember, though, that there are other cuts to consider and that different beef cattle have their own tastes as well.
Need a recap? Let’s review what we covered:
Ready to keep connecting your vocabulary to the outside world? Be sure to read other confusing word articles that go beyond definitions and connect your learning to culture and history. Language and writing bring us together, and in this case, they might bring you to a restaurant.