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 quickly sautéed in butter, and set aside. A sauce is prepared from the pan juices with various additions, which may include butter, thinly sliced mushrooms, mustard, shallots, cream, truffles, meat stock, A1 Steak Sauce, or Worcestershire sauce. The sauce is flambéed with brandy, dry sherry, or Madeira, and poured over the steak. Steak Diane Steak Diane is an American dish of a pan-fried beefsteak with a sauce made from the seasoned pan juices, generally prepared in restaurants tableside, and flambéed. In the 1950s and 1960s, it was considered a classic of "Continental cuisine", and has since become retro. "Steak Diane"