Delmonico steak

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Beef Cuts

Beef Cut:	Short Loin
Steak Type:	Strip Steak
(also known as: New York strip steak, Kansas City strip steak, strip loin, shell steak, strip steak, boneless loin, boneless club steak)

Delmonico steak (alternately steak Delmonico) refers to both a cut of beef and a presentation of steak dinner prepared from it, made world-famous by Delmonico's Restaurant in New York City during the mid 1800s^[1].

There is controversy as to exactly what cut of steak was originally used by Delmonico's Restaurant^[2]. There are at least eight different cuts, which are claimed to be the original for the Delmonico Steak^[1]. According to some sources, the original Delmonico steak was a boneless top sirloin, almost two inches thick with delicate marbling and cooked rare to well done (depending on the request of the diner)^[1].

Delmonico's steak may now refer to other cuts, prepared differently in different parts of the country. This wider variety of beef cuts may be broiled, fried, or grilled. Some of the steak cuts now commonly referred to as Delmonico steak include:

1. a bone-in top loin steak (a triangular-shaped, short loin cut, some suggesting the first cut of the top loin next to the rib end) also known as a club steak, country club steak, shell steak, and strip loin steak;
2. a boneless or bone-in rib-eye steak (some insist it is a rib cut closest to the front end of the ribs while others say any rib-eye);
3. a boneless top loin steak (also known as a New York strip steak, Kansas City steak, strip loin, ambassador, boneless club, hotel or veiny steak); or
4. a boneless top sirloin.

In addition to the steak, the original meal also included a potato dish, known as Delmonico's potatoes, prepared by making a baked mashed potatoes-like dish topped with grated cheese and buttered breadcrumbs. The dish was then baked until golden brown and served steaming.

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