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
Delmonico steak by making a mashed potato dish topped with grated cheese and buttered breadcrumbs, then baked until golden brown and served steaming. Delmonico steak Delmonico steak (or steak Delmonico) is a particular preparation of one of several cuts of beef (typically the ribeye) originated by Delmonico's restaurant in New York City during the mid-19th century. Controversy exists about the specific cut of steak that Delmonico's originally used. Delmonico's steak may now, in the 21st century, refer to various cuts of beef steak, using preparations that vary regionally in the United States. Some of the steak cuts now commonly referred to as