USDA Choice Angus Delmonico Steak (Secret Ribeye / Rebel Ribeye) - 450g-500g

Known throughout culinary history as the "Poor Man's Ribeye," the USDA Choice Angus Delmonico Steak is the best-kept secret for steak lovers who want world-class ribeye tenderness and rich marbling without paying restaurant ribeye prices.

Cut directly adjacent to the prime rib primal from the chuck eye, this 1-inch thick steak contains the exact same muscle groupings as a traditional ribeye roll. Sourced from American grain-fed Black Angus cattle, our Delmonico boasts abundant USDA Choice marbling that renders into pure, buttery beef flavor as it sizzles in your skillet.

Product Highlights:

• Grade: Authentic USDA Choice Angus Beef (USA Sourced)
• Cut: Delmonico / Chuck Eye Steak (the first cuts immediately following the ribeye)
• Thickness: ~1 inch thick hearty steakhouse cut
• Weight: Approx. 450g – 500g slab
• Packaging: Vacuum-sealed fresh-frozen to lock in natural bloom, juices, and marbling integrity
• Best Cooking Methods: Cast-iron skillet pan-sear, charcoal grill, or reverse-sear
• Delivery: Dispatched in temperature-controlled packaging via our in-house cold chain riders within 24–48 hours across Metro Manila.

How to Cook USDA Angus Delmonico Steak (Cast-Iron Sear)

Because the Delmonico shares the same loose grain and rich marbling as a ribeye, a screaming-hot cast iron skillet and butter basting will yield steakhouse perfection.

1. Thaw Gently: Thaw overnight in the refrigerator. Bring the steak to room temperature 30 minutes before cooking so the core sears evenly without chilling your pan.
2. Blot Dry & Season: Pat both sides completely dry with paper towels (moisture prevents a crust from forming). Season generously with coarse sea salt, freshly ground black pepper, and a pinch of garlic powder right before it hits the heat.
3. Screaming Hot Sear: Heat a heavy cast-iron skillet over high heat until lightly smoking. Add 1 tablespoon of high-smoke-point oil (beef tallow, canola, or avocado oil).
4. The Crust: Lay the steak in the pan. Sear undisturbed for 2.5 to 3 minutes until a deep, dark mahogany crust forms. Flip and sear for another 2 minutes on the reverse side.
5. Butter Baste (Arrosé): Lower the heat to medium. Drop in 2 tablespoons of unsalted butter, 2 crushed garlic cloves, and fresh rosemary or thyme. Tilt the skillet and continuously spoon the foaming butter over the steak for 60 seconds.
6. Rest: Transfer to a warm board and let it rest undisturbed for 6 to 8 minutes. Resting locks the juices inside the meat fibers so they don't pool out when cut.
7. Slice: Slice across the grain into thick ribbons and finish with flaky sea salt.

Chef's Recommended Doneness: Medium-Rare (130°F–135°F / 55°C) to Medium (140°F / 60°C). This temperature melts the internal chuck eye marbling completely while keeping the center tender, juicy, and pink.

Nutrition Highlights

Serving Size: 500g (17.6 oz) Raw USDA Choice Angus Delmonico

Frequently Asked Questions (FAQ)

What cut is a Delmonico Steak?

Originally made famous in the mid-1800s by Delmonico's Restaurant in New York City, the name refers to an exceptionally thick, tender, high-end steak. In modern master butchery, the Delmonico is cut from the chuck eye—the muscle located immediately next to the ribeye roll. Because it shares the exact same muscle structure as a ribeye, it delivers ribeye-level tenderness at a fraction of the cost.

How does a Delmonico compare to a standard Ribeye?

In blind taste tests, even experienced steak lovers have difficulty distinguishing a chuck eye Delmonico from an end-cut Ribeye. The Delmonico contains the same center eye and spinalis cap, but because it is classified under the chuck primal, it is priced much more affordably, making it one of the absolute best value steaks in the beef world.

Can I cook this on a charcoal grill?

Yes, absolutely! Because the Delmonico is cut to a hearty 1-inch thickness with generous marbling, it handles high-heat grilling exceptionally well. Use two-zone grilling: sear over direct coals for 2 to 3 minutes per side, then move to indirect heat to finish cooking without flare-ups.