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 tartare distinction between "steack à l'Americaine" and its variant disappeared. The 1938 edition of "Larousse Gastronomique" describes steak tartare as raw ground beef served with a raw egg yolk, without any mention of tartar sauce. Formerly, it was called "Tartar steak". Although the word "tartare" seems to suggest relation with the Tatar people, there is no evidence that "steak tartare" originated from or is inspired by Tatar cuisine. "À la tartare" or simply "tartare" still means "served with tartar sauce" for some dishes, mostly fried fish. The name "tartare" is now sometimes applied to other meats or fish, such as tuna