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Steak Diane
Steak Diane.jpg
Type Entree
Place of origin United States
Creator Beniamino Schiavon
Main ingredients beefsteak
Cookbook: Steak Diane  Media: 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. It was popular in the middle of the 20th century, but was considered dated by 1980.[1][2]

Origins[edit]

"Steak Diane" does not appear in the classics of French cuisine, and was probably invented in mid-20th century New York as part of the fad for tableside-flambéed dishes.[3] The name 'Diane', the Roman goddess of the hunt, has been used for various game-related foods,[4] but the "Venison Steak Diane" attested in 1914, although it is sautéed and flambéed, is sauced and garnished with fruits, unlike later steak Diane recipes,[5] 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.[6][7] It is often attributed to Chef Beniamino Schiavon, 'Nino of the Drake'.[1]

Preparation[edit]

Steak Diane is similar to steak au poivre.[8] The steak is either cut thin, or pounded thin so that it will cook rapidly. It is seasoned and quickly sautéed in butter. A sauce is prepared from the pan juices. Ingredients vary; they may include butter, mushrooms, mustard, shallots, cream, truffles, meat stock, A1 Steak Sauce, and Worcestershire sauce. The sauce is flambéed with brandy or Madeira and the sauce poured over the steak.

See also[edit]

Notes[edit]

  1. ^ a b Pierre Franey, "60-Minute Gourmet; Steak Diane", New York Times, January 31, 1979 [1]
  2. ^ Florence Fabricant, "New Wave in the East River: David Burke", New York Times November 9, 1988, characterizes it as "retro"
  3. ^ John Fuller, Guéridon and Lamp Cookery: A Complete Guide to Side-table and Flambé Service, 1964, p. 69
  4. ^ Larousse Gastronomique, 1st edition "Oeufs à la Diane", with purée of game; Bécasse (woodcock) à la Diane; etc.; Larousse Gastronomique, 2001 edition, p. 416; Sauce Diane, a sauce poivrade with cream, truffle, and hard-boiled egg white served with venison in Escoffier's Guide Culinaire (1907)
  5. ^ A.C. Hoff, ed., Steaks, Chops and Fancy Egg Dishes, International Cooking Library, International Publishing Co., 1914, p. 20 full text
  6. ^ Arthur Schwarts, "'21's Steak Diane", quoting from Arthur Schwartz, New York City Food: An Opinionated History and More Than 100 Legendary Recipes, 2008
  7. ^ Jane Nickerson, "Steak Worthy of the Name", New York Times January 25, 1953, p. SM32, as quoted in Olver, Lynne (2000). "Steak Diane". History Notes. The Food Timeline. 
  8. ^ Mark Bittman, "The Minimalist: A Tender Celebration", New York Times, 8 February 2006 full text

Original courtesy of Wikipedia: http://en.wikipedia.org/wiki/Steak_Diane — Please support Wikipedia.
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616 news items

STLtoday.com

STLtoday.com
Tue, 28 Jul 2015 05:11:15 -0700

Another signature beef dish, Steak Diane, is cooked sous vide. “It helps with the tenderness,” says chef du cuisine Scott Davis. “We put a steak knife on the table but just for show.” For the cruciferous gratin, Davis gently heats onion, bay leaf and ...

Milwaukee Journal Sentinel

Milwaukee Journal Sentinel
Tue, 03 Mar 2015 08:41:15 -0800

Description: Tom Buestrin, Mequon, requested the recipe for steak Diane from Joey Gerard's restaurant at 5601 Broad St. in Greendale. He wrote: "Would love to get the Steak Diane recipe from Joey Gerard's. I tried a recipe in an archive and it just ...
 
Fox11online.com
Wed, 19 Nov 2014 06:26:15 -0800

Add the beef stock to a saucepan and simmer over medium-high heat for about a half hour until it reduces down to 1/2 cup. Sprinkle the steaks on both sides with the salt and pepper. In a large skillet or cast-iron pan over medium-high heat, heat 2 ...
 
Detroit Free Press
Wed, 01 Jul 2015 21:10:56 -0700

Fans of the Royal Park Hotel's traditional Brookshire restaurant have only a few more days to enjoy its steak Diane, lobster bisque and other classic dishes before it closes to make way for a more modern concept called Park 600 Bar + Restaurant. "After ...

Laughlin Entertainer

Laughlin Entertainer
Tue, 14 Jul 2015 14:56:15 -0700

... Black Angus New York Sirloin Steak; One Pound Rib Eye Delmonico; Blue Cheese Crusted Flat Iron Steak; Pork Porterhouse; Roasted Rack of Lamb Provencal for two; Chateaubriand for two Bouquetiere; Tournedos Rossini; Steak Diane; French Steak Au ...
 
The Batavian
Tue, 07 Jul 2015 06:53:06 -0700

Other favorites include Steak Diane, San Francisco Chicken, genuine Hungarian goulash, All-American chicken 'n' biscuits, Friday fish fry. Soups are fresh and tasty. New Summer hours are: Monday through Friday 7 a.m. to 9 p.m.; Saturday 6:30 a.m. to 9 ...
 
Chicago Tribune
Tue, 03 Sep 2013 03:02:33 -0700

Q: For years, probably 25-30, I have made a recipe for steak Diane, from a small newspaper clipping. ... For about a year or two now I haven't been able to find it, and I fear that it is gone forever. I can remember the ingredients, pretty much ...
 
Capital New York
Wed, 14 Mar 2012 06:44:12 -0700

Steak Diane epitomized luxury and continental glamour for post-World War II diners. Only a few years before, during wartime, dairy and meat had been rationed across America—including in New York City. According to a New York Herald Tribune article ...
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