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Delmonico steak () 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. 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. It was accompanied by Delmonico potatoes, a serving of 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. 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.
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