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A club steak, sometimes called Delmonico, after the famed 19th century New York dining club that specialized in this steak, is triangular, smaller than a T-bone, but with the same large "eye" section. It is cut from the short loin, next to the rib end, and when cut properly, it is a delicious and tender steak. You can tell the quality by looking at the steak's "eye"--the meat should be fine in texture with delicate marbling; avoid cuts that seem coarse or contain fat chunks.