Delmonico steak

Delmonico steak

Beef Cuts
Alternative names	New York strip steak, Kansas City strip steak, strip loin, shell steak, strip steak, boneless loin, boneless club steak
Type	Strip Steak Short Loin or Rib cut of beef

Delmonico steak (/dɛlˈmɒnɪkoʊ/) is one of several cuts of beef (usually ribeye), cut thickly as popularized by Delmonico's restaurant in New York City during the mid-19th century.^[1][2] The term applies to the cut, not its preparation.

In the mid 19th century it was Delmonico’s practice to serve whatever the butcher thought was best that night as its "Delmonico" steak.^[3] It was accompanied by Delmonico potatoes, a serving of mashed potatoes topped with grated cheese and buttered breadcrumbs and baked until browned.

A Delmonico steak is often considered to be cut from the first 3" of the chuck eye.^{[citation needed]} In practice, various other cuts of steak are called Delmonico, with regional variation in the United States. It may simply be any thick-cut steak.^[4]