Delmonico can mean two things: Delmonico's in Manhattan, the nation's first fine-dining establishment, and Delmonico, the best kind of steak cut. Coincidentally, the famous restaurant offers steak as one of its specialty items, which many call “Delmonico’s steak.”

Delmonico steak is often compared to ribeye, but the Delmonico is cut from the short loin that lies back of the ribs but ahead of the sirloin area. While a true Delmonico steak should be boneless, a ribeye can be either bone-in or boneless.

In the earliest Delmonico's recipe, the steaks are pounded, rubbed with oil or butter, sprinkled with salt and perhaps a bit of pepper, then charcoal-broiled for between 7 to 9 minutes per side, and served with clear gravy, Maître d'Hôtel, or Bordelaise sauce. Today's Delmonico chefs cook them "black and red," meaning they are medium-rare inside but have a nice char on the outside.

Another way to cook Delmonico steak is broiling them for about 3 ½ minutes per side after rubbing them with oil, salt, and any seasonings, letting the steaks rest for 5 minutes after cooking, then serving them brushed with the pan drippings or melted butter. Delmonico steak can be purchased in most supermarkets or butcher shops.

As for the nutritional value, an 8-ounce Delmonico steak has 518 calories and 37 grams of fat, while a 12-ounce steak has 760 calories and 56 grams of fat. Delmonico and ribeye steaks are entirely carb-free, high in protein, and rich in vitamins and minerals.