The Prime Delmonico Ribeye Is It Really a Thing?

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Hey there, I’m Eliza Russo, and I believe everyone deserves a steak that tastes like it came from a high-end restaurant… without needing a chef’s hat or a post-dinner nap.

This whole thing started because I couldn’t get one meal out of my head: a Delmonico steak I had years ago at a tiny, no-name spot. It was buttery, tender, ridiculously good. And I remember thinking, “Why can’t I make this at home?”

So, I tried. And failed. And tried again. Eventually, I figured out how to recreate that magic, not just for myself, but for my friends (who now ask if I do catering, I don’t, by the way).

That’s when I realized: it doesn’t take a culinary degree to make incredible meals. It just takes a little curiosity, a few smart swaps, and a deep love for garlic.

On my blog, you’ll find:
🥩 Simple, steak-forward recipes
🌿 Healthier takes that don’t taste “healthy”
🍷 Sides and sauces that make any dinner feel special
🔥 Tips to master the perfect sear (no fancy pan required)

If you love real food, bold flavor, and meals that feel like a treat without the food coma, you’re going to feel right at home here.

Pull up a chair. Let’s cook something amazing.

Eliza _ Creator of AllOnRecipes.com

What Does “Prime” Mean in This Context?

The Prime Delmonico Ribeye: Is That Even a Real Cut?

Here’s the tricky part: the word “prime” wears a few hats in the meat world. Sometimes it means the highest USDA beef grade, full of creamy marbling and melt-in-your-mouth tenderness. Other times, it’s just a flattering adjective slapped on a steak to catch your eye. And when it’s sitting next to the word Delmonico, the line between legit and label gets blurry fast.

So let’s clear it up.

When you see “Prime Delmonico Ribeye” at a butcher or grocery store, it could mean one of three things:

A ribeye steak made from USDA Prime-grade beef (the real deal).
A cut styled like a Delmonico, thicker, more marbled, premium presentation.
Or… a marketing term with no standardized meaning at all.

Let’s be honest: most folks won’t grill the USDA inspector to confirm it. But if the steak is deeply marbled, thick-cut, and from the rib primal? It probably earns the title, at least in taste.

Prime Rib ≠ Prime Grade

Another layer of confusion? The term prime rib. Despite the name, “prime rib” doesn’t automatically mean USDA Prime. It refers to the cut of the standing rib roast, regardless of the grade. So yes, you can buy “prime rib” that’s USDA Choice.

That means a “prime Delmonico ribeye” could be:

A USDA Prime-grade ribeye steak, cut Delmonico-style
A Choice-grade ribeye, just thick and fancy enough to warrant the name
A chuck-eye steak (Delmonico in some regions) upgraded with prime-level marbling

Yep, it’s a bit of a meat maze. But once you know what you’re looking at, bone or boneless, cut thickness, marbling, you’ll know whether the “prime” in that name is flavor, grade, or… well, clever labeling.

Prime doesn’t just mean expensive, it means more marbling. Here’s what separates Prime from average cuts.

FAQ: Is all “prime rib” USDA Prime?

Nope. “Prime rib” refers to the location of the cut, not the USDA grade. You can have a “prime rib” roast that’s graded Choice or Select unless it’s explicitly labeled USDA Prime.

What Does “Prime” Mean in This Context

Alright, full honesty, I’ve asked this question more times than I’d like to admit. Because the answer? Depends on who you’re talking to… and what they feel like calling it that day.

Sometimes a Prime Delmonico Ribeye is exactly what it sounds like: a ribeye steak, thick as your wrist, cut from that luxurious stretch between ribs 6 and 12. But other times? It might come from a little farther forward, near the chuck-eye, similar look, slightly beefier chew, a bit more rustic. Still delicious, but definitely not the same tenderness.

Here’s the thing though: what unites all these variations is the vibe: rich, marbled, meant for indulgence. Whether it’s the ribeye version with that smooth, creamy fat weave or the chuck-end take with a little more bite, they’re all cut from the rib primal neighborhood. That zone is steak royalty. Ribeyes live there. So does prime rib. And Delmonico? He’s like the well-dressed cousin with a bit of mystery.

Boneless or Bone-In? Depends on the Mood.

Traditionally, Delmonicos were boneless. That was part of the appeal: clean lines, thick cut, fast sear. But these days, you’ll see bone-in versions labeled Delmonico too, especially in higher-end butcher shops where “prime” is used both for the grade and the attitude.

Does the bone matter? Yeah, actually. It slows things down just enough to let the fat do its thing, and it adds this faint background depth, like a whisper of roast beef under the steakiness. If you’re pan-searing for crust, go boneless. If you’ve got time and want something dramatic, bone-in’s your move.

My “Butcher Decoder” Cheat Sheet:

Chuck-eye Delmonico = budget-friendly, deeper chew, still flavorful
Ribeye Delmonico (boneless) = classic, high-fat, steakhouse texture
Bone-in Ribeye Delmonico = bold, juicy, dramatic finish
Prime rib roast = whole different animal, literally slower, roast-style

Delmonico vs Ribeye vs Prime Rib: Let’s Untangle This Beef

Let me just say it: if you’ve ever mixed these three up, you’re in good company. I mean, they’re all rich, marbled, come from the same general neighborhood on the cow… and yet, depending on the butcher, the menu, or the mood, they might be wildly different.

So let’s break this down, not like a meat chart, but like you’re standing in front of the meat counter wondering, “Which one of these is actually what I want to eat tonight?”

Ribeye: The Golden Child

Ribeye is the easy one. It’s the cut that doesn’t play games.

It’s from the rib section, usually ribs six through twelve
Boneless or bone-in, depending on the butcher (or how dramatic you’re feeling)
That creamy fat marbling? That’s what makes it so juicy
You pan-sear it, grill it, maybe baste it with butter if you’re feeling fancy

It’s steakhouse 101. You can’t really mess it up unless you try.

Prime Rib: The Big, Slow Drama Queen

Here’s the thing about prime rib: it sounds fancy because, well, it kind of is. But “prime” doesn’t automatically mean USDA Prime. That’s the first trap. Most of the time, “prime rib” is really just about where the cut comes from: the rib primal, same as ribeye.

It’s typically roasted whole, bone-in, and yeah, it looks amazing tied up with butcher’s twine like a gift.
The flavor leans toward slow-cooked richness rather than sharp seared edges.
It’s the roast you bring out for birthdays, holidays, or the “I got a promotion” dinner.

If ribeye is fast and intimate, prime rib is a big, juicy speech with candles and multiple forks.

Delmonico: Steak With a Secret Identity

Then there’s Delmonico, which, let’s be honest, sounds like it should come with jazz music and a cocktail menu. And yet… it’s probably the least clearly defined steak on the planet.

Sometimes it’s ribeye, other times it’s chuck-eye, and occasionally it leans into NY strip territory.
The only rule? It’s got to feel indulgent. Thick. Rich. Built for a cast iron pan and a butter baste.
It might be boneless, or it might show up with a bone like it’s wearing vintage cologne.

It’s not about precision, it’s about presence. Like, this steak has entered the room.

So, What Should You Actually Buy?

Let’s keep it simple:

Want a quick, seared weeknight luxury? Ribeye.
Need to feed five people and want to carve at the table? Prime rib.
Feeling a little extra and want to cook like you’re in an old NYC steakhouse? Delmonico.

Honestly, half the fun of buying a Delmonico is not totally knowing what you’re getting. I’ve picked up versions that tasted like ribeye on vacation and others that leaned into the chuck with this bold, beefy flavor that was oddly comforting. Either way, you’re not walking out disappointed.

Is “Prime Delmonico Ribeye” Just Fancy Naming?

Short answer? Sometimes, yeah. But let’s not write it off too fast.

The words “Prime” and “Delmonico” both carry weight. “Prime” suggests USDA’s top-tier beef, the kind that’s richly marbled and melt-on-the-fork tender. “Delmonico” evokes white-linen menus and Gilded Age dining rooms. But slap them together on a package at your local butcher and… well, the line between tradition and marketing gets blurry real fast.

Let’s Pull This Apart:

“Prime” can mean USDA Prime-grade beef, only about 2–3% of beef makes that cut. But it can also just be a flattering adjective if the USDA shield isn’t on the label.
“Delmonico” isn’t regulated at all. It’s more of a culinary nod to a style, thick, generous, luxurious, than a specific cut. One butcher’s Delmonico might be a chuck-eye. Another might be a boneless ribeye.
When you see “Prime Delmonico Ribeye”, it could be the real deal, Prime-grade ribeye, Delmonico-style. Or it could be a Choice-grade ribeye that’s thick and center-cut, branded to impress.

In other words, sometimes the steak is special. Other times, it’s the name doing the heavy lifting.

The Only Real Way to Know?

Ask. Seriously. Butchers worth their salt won’t flinch if you say:

“Hey, this Prime Delmonico Ribeye, what cut is it exactly?”
If they say ribeye, awesome. If they hesitate and say “it’s more like chuck,” now you know what you’re working with, and how to cook it.

FAQ – Is “Prime Delmonico Ribeye” a legit steak cut?

Not officially. It’s a blend of grade (Prime), cut (Ribeye), and style (Delmonico). Some butchers use all three accurately. Others lean on the name to dress up a thick cut. When in doubt, trust the marbling and thickness more than the label.

Okay, so you see a steak called the “Prime Delmonico Ribeye” and you’re thinking: Is this the right choice for me? Or am I about to pay a lot of money for something that just sounds special?

I’ve been there. More than once. I’ve impulse-bought steaks just because the label sounded premium, and regretted it later when I realized I’d picked up a chuck-eye disguised as something it wasn’t. But I’ve also found some absolute gems. The key is figuring out what you want from the steak, not just what it’s called.

If You Want Ribeye Vibes: Go for Center-Cut, Boneless

This is the gold standard. Thick, tender, that creamy marbling that just kind of melts into the pan.

Look for that oval shape with that buttery fat spiderweb
Best move? High-heat pan sear with a butter baste finish
You’ll get the classic ribeye experience without wondering if the name oversold it
Bonus points if it’s USDA Prime, then you’ve really scored

If You Want Bold Flavor on a Budget: The Chuck-Style Delmonico

Now this one’s tricky. It can look almost identical to a ribeye, but you’ll feel the difference when you cut it, or chew it. Still, it’s not a bad thing. Chuck-style has personality. It’s the steak you choose when you want to taste the beef, not just coast on tenderness.

A little rounder, denser, not quite as “buttery”
Needs a bit more attention, marinate it, rest it longer, don’t rush the cook
But when done right? It surprises you in the best way

If You’re Going for Drama: Bone-In All Day

There’s just something about serving a steak with the bone still in, especially if it’s thick and French-trimmed like something out of a food magazine.

Takes longer to cook, sure
But it insulates the meat and gives you that restaurant-level depth
Perfect for when you’re showing off, or just treating yourself like royalty

My Honest Take?

I shop based on mood and marbling. Some weeks, I want fast and juicy, and I’ll grab that boneless, center-cut beauty without thinking twice. Other times, I want the chew, the roast-y edge of a chuck. And once in a while, I’ll go bone-in just to slow down and make a night of it.

Because here’s the thing no one tells you: Delmonico isn’t about one perfect cut, it’s about the feeling. Rich. Bold. Likewise, you deserved this meal.

FAQ – How do I know what I’m really getting?

Ask the butcher, always. Or check the grain and fat pattern, the ribeye will look tighter, more polished. Chuck? Slightly looser, more textured. Don’t be afraid to poke it a little. That’s what we do.

Cooking Tips (Eliza’s Style!)

Look, I’ve ruined enough steaks to know that just because it says Prime Delmonico Ribeye doesn’t mean it’s foolproof. This cut is indulgent, yes, but it still needs some TLC. And if you treat it like a regular supermarket sirloin, you’re going to waste its whole personality.

Here’s how I bring it to life—flavor-first, no fluff.

Step One: Start Low, Finish Hot (Reverse Sear FTW)

This is non-negotiable if the steak’s thicker than an inch. Don’t slap it on screaming heat right out of the gate. You want that slow, even warm-up to keep the inside tender without blowing out the crust.

Preheat oven to 250°F
Salt the steak generously (at least 30 minutes in advance)
Roast on a rack over a pan until internal hits 115°F (use a thermometer, guessing ruins good beef)
THEN hit it with high heat, cast iron, avocado oil, 90 seconds per side with a butter baste

Trust me: reverse sear = steakhouse magic without the $60 tab.

Butter Baste = The Final Flex

You don’t have to finish with butter, garlic, and herbs, but why wouldn’t you? It’s not about soaking the steak. It’s about building a finishing gloss, layering in those browned bits of flavor. Think of it like the steak’s evening outfit.

Melt a chunk of butter in the pan
Add crushed garlic, a sprig of thyme or rosemary
Tilt the pan and spoon the butter over the steak until it smells like something illegal

Resting: Don’t Skip This

This is the part where everyone gets impatient and ruins their own dinner. You need at least 10 minutes of resting, tented loosely with foil. That juice you see pooling? That’s flavor, and it needs to redistribute. If you slice too soon, it runs straight onto the plate.

Because Prime has more fat, it cooks a little differently. Here’s why doneness matters with fat content.

Bonus Eliza Move: Serve With a Red Wine Pan Sauce (if you’re feeling fancy)

After searing, toss in a splash of red wine and deglaze the pan. Reduce it down with a little more butter and pour it over the sliced steak. It’s ridiculous. Like, “why didn’t I do this sooner?” ridiculous.

FAQ – Do I need a thermometer?

Yes. Absolutely. 100% yes. You spent good money on this cut, don’t guess. Even cheap digital thermometers will save your steak’s life. Aim for:

115–120°F for rare
125°F for medium-rare
130–135°F for medium

It’s easy to overshoot with Prime. Here’s how to tell if you’ve overcooked or undercooked that steak.

Conclusion & Eliza’s Invitation

So, what have we learned? Other than the fact that beef labeling is a bit of a labyrinth, we’ve hopefully untangled what a Prime Delmonico Ribeye really is, and what it isn’t.

Sometimes it’s a beautifully marbled ribeye, thick and boneless, ready for a butter baste and a big red wine. Other times, it’s a chuck-eye in disguise. And occasionally, it’s just a well-cut steak riding on a name with some legacy flair.

But here’s what matters more than the label: what you do with it. If you’re paying attention to how it looks, how it feels, how it cooks, then it doesn’t really matter if the name was marketing magic or the real deal. Because when you sear it with intention, rest it like it deserves, and serve it with pride? That’s a Delmonico moment.

No white tablecloth required.

And hey, if you end up cooking one, I’d love to know: Did you go bone-in? Did it lean ribeye or chuck? How did it feel cutting into it?

Because at the end of the day, the best steak is the one that hits right, in your kitchen, on your plate.

Let’s keep cooking boldly.

The Prime Delmonico Ribeye: Is That Even a Real Cut?