"Delmonico's is a steakhouse in New York City that is one of the oldest restaurants in the city, and has long had a reputation for its high-end beef. It's been around since 1837 and has been serving "Delmonico steaks" for just as long - but nobody really knows what cut of beef it originally was. Instead, because of the restaurant's reputation, Delmonico was used as a more ambiguous term to describe a high-quality steak with a few common characteristics."
"Currently at Delmonico's, the steak is known as a boneless ribeye, but some other cuts are referred to as a Delmonico, too. One from the short loin area is also known by the name "club steak" or "shell steak," and is similar to a New York Strip steak. It is a bone-in steak that comes from the part of the short rib directly bordering the rib, which makes it tender and well marbled."
Cow anatomy remained unchanged over the past century, but steak names and popular cuts have shifted. Delmonico became an ambiguous label for a high-quality, large, thick (around two inches), well-marbled, and tender steak, usually sourced from the rib or short loin. The rise of precise cut names like ribeye reduced usage of the Delmonico label. At Delmonico's the steak is identified as a boneless ribeye today. Other cuts called Delmonico include a short loin cut known as club or shell steak, a bone-in portion bordering the rib that yields a tender, well-marbled steak.
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