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At the table / Steak stories

Ribeye steak: marbling and the Delmonico’s story

Where ribeye comes from, what marbling means, and its connection to a New York restaurant that opened in 1837.

The DILIJAN OLD WINERY editorial team
A browned ribeye steak on a wooden board. A real reference photograph illustrating the cut, rather than a dish photographed at DILIJAN OLD WINERY.

Ribeye is easy to recognise by the fine streaks of fat running through the meat. That pattern is called marbling. Cut from the beef rib section, ribeye has a rich, pronounced beef flavour.

It also has a connection to New York’s Delmonico’s, which opened in 1837. Today, the restaurant describes its signature Delmonico Steak as a boneless ribeye.

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