Strip steak New Zealand and Australia, it is known as Porterhouse and Sirloin (striploin steak) and can be found in the "Handbook of Australian Meat" under codes 2140 to 2143. In the UK and Ireland it is called sirloin. In Canada, most meat purveyors refer to this cut as a strip loin; in French it is known as "contre-filet". Delmonico's Restaurant, an operation opened in New York City in 1827, offered as one of its signature dishes a cut from the short loin called a Delmonico steak. Due to its association with the city, it is often referred to as a New
Sirloin steak animal, similar to the American short loin, while the American "sirloin" is called the rump. Because of this difference in terminology, in these countries, the T-bone steak is regarded as a cut of the sirloin. The word sirloin derives from the Middle English "surloine", itself derived from the Old French word "surloigne" (variant of "surlonge"), that is, "sur" for 'above' and "longe" for 'loin'. In Modern French, the cut of meat is called "aloyau" or "faux-filet". A commonly-repeated anecdote claims that the name is derived from an occasion when King James I of England, while being entertained at Hoghton Tower