The Delmonico Steak can be one of nine cuts

[Bob Correll]

according to chefs-resources that is.
I would guess most of us think of a Delmonico as being a rib-eye, but depending on region, and/or butcher it could be a chuck eye, or even top sirloin.
http://www.chefs-resources.com/Delmonico-Steak

here's an interesting pdf about chuck roll cuts including cutting the chuck eye roll, along with cooking methods for various chuck cuts.
http://www.chefs-resources.com/files/Delmonico-Steak/Chuck_eye_roll.pdf

 

[Rich Dahl]

Very interesting articles. Learned something new today.

 

[Bob Bass]

Thanks Bob !
Personally... I really like Spencer steaks !!!

 

[Jim Lampe]

not buying it...
been eeting Delmonico steaks since I was 16 years old...
THIS ▼ IS FACT

http://en.wikipedia.org/wiki/Delmonico's

invented:

http://en.wikipedia.org/wiki/Delmonico_steak

 

[Bob Correll]

not buying it...
been eeting Delmonico steaks since I was 16 years old...
THIS ▼ IS FACT

http://en.wikipedia.org/wiki/Delmonico's

invented:

http://en.wikipedia.org/wiki/Delmonico_steak

Jim, your second link pretty much says the same thing:
"There is controversy as to exactly which cut of steak was originally used by Delmonico's Restaurant.[SUP][2][/SUP] There are at least eight different cuts which are claimed to be the original for the Delmonico Steak. According to some sources, the original Delmonico steak was a boneless top sirloin, almost two inches thick with delicate marbling and cooked to the preference of the diner"

In the the St Louis area it is a rib-eye, like most other places I would assume.

 

[Clint]

My first guess would've been bone-in ribeye, but I'm more interested in the country-style beef ribs.........

http://www.chefs-resources.com/files/Delmonico-Steak/Chuck_eye_roll.pdf

 

[Bob H.]

The delmonico's that I have been buying look like photo #5 in the delmonico cutting guide. Bought some yesterday for 5.99 a LB.
I like to grill them, but earlier this morning I cut one up into 3/8" pieces, along with grilled diced vidalia onions and scrambled eggs
made for a way better than average breakfast in cast iron on a chili 43 degree morning.