Delmonico Steak

The ribeye runs from the sixth rib back toward the loin — one of the most celebrated cuts on the animal for good reason. The Delmonico starts at the fifth, where that same muscle group begins its journey into the shoulder. It is cut from the longissimus dorsi — the identical muscle at the heart of every ribeye — before it transitions into harder-working shoulder territory. Four per animal, two per side. The marbling is generous, the flavor is deep and forward, and the eating experience is close enough to a ribeye that most people at the table will not know the difference and will not care.

What separates it from a ribeye is a little more chew and a little more character — qualities that people who love grass fed beef tend to appreciate rather than apologize for. It is not a budget ribeye. It is a steak with genuine ribeye DNA that happens to carry a more honest price tag.

Cook it simply. Salt it the night before if you can. Get a cast iron pan well heated, add a knob of tallow or butter, and sear it hard. Two to three minutes per side. Rest it for at least five minutes before you cut it. Medium rare is where it earns its keep — past that you are working against it.

Sold individually and priced by weight. Select the size that best suits your needs.

If you love this cut, the ribeye is the natural next step when you are ready to treat yourself. And if bold, beefy character is what you are after, our hanger steak and flat iron cover similar territory from different parts of the animal.