Beef Cuts
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| Alternative names | New York strip steak, Kansas City strip steak, strip loin, shell steak, strip steak, boneless loin, boneless club steak |
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| Type | Strip Steak Short Loin or Rib cut of beef |
Delmonico steakorsteak Delmonico (/dɛlˈmɒnɪkoʊ/, Italian: [delˈmɔːniko]) is prepared from one of several cuts of beef (usually ribeye), with a thick-cut preparation popularized by Delmonico's restaurant in New York City during the mid-19th century.[1][2]
In the mid 19th century Delmonico’s Restaurant used to serve the original Delmonico steak as the steak that the butcher thought was best that night. The cooking method remained the same, but the cut would change.[3]
A true Delmonico steak is cut from the first 3" of the chuck eye. Some places may use any of various cuts of beef steak, using preparations that vary regionally in the United States. The term "Delmonico steak" might refer to any thick-cut steak.[4]
In addition to the steak, the original meal also included a potato dish, known as Delmonico potatoes, prepared by making a mashed potato dish topped with grated cheese and buttered breadcrumbs, then baked until golden brown and served steaming.
