Delmonico steak



Delmonico steak or steak Delmonico 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.

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.

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.

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.