Delmonico steak (/dɛlˈmɒnɪkoʊ/) 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.

In the mid 19th century it was Delmonico’s practice to serve whatever the butcher thought was best that night as its "Delmonico" steak.

[3] It was accompanied by Delmonico potatoes, a serving of mashed potatoes 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.

[citation needed] In practice, various other cuts of steak are called Delmonico, with regional variation in the United States.