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
Steak Diane sautéed and flambéed, is sauced and garnished with fruits, unlike later steak Diane recipes, so it is unclear if there is a connection. By the 1940s, steak Diane was a common item on the menus of restaurants popular with café society, including the restaurants at the Drake and Sherry-Netherland hotels and The Colony, one of which may have originated it. It is often attributed to Chef Beniamino Schiavon, 'Nino of the Drake'. Steak Diane is similar to steak au poivre. The steak is cut or pounded thin so that it will cook rapidly. It is seasoned with salt and pepper,