Delmonico steak

Delmonico steak 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. The term applies to the cut, not its preparation. In the mid 19th century it was Delmonico’s practice to serve whatever the butcher thought was best that night as its "Delmonico" steak. It was accompanied by Delmonico potatoes, a serving of mashed potatoes topped with grated cheese and buttered breadcrumbs and baked until golden brown. Today, a true Delmonico steak is cut from the first 3" of the chuck eye. In practice, however, any of various cuts of steak end up called Delmonico, with regional variation in the United States and the term debased in instances to referring simply to any thick-cut steak.

Source: Wikipedia