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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]


"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]


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]


  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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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 ...
Fri, 26 Jun 2015 11:00:00 -0700

She adds just the right amount of Madeira (a wine favored by Savannah's forefathers) to the brown sauce of her steak Diane variation, made daringly and brilliantly with shaved beef heart and adorned with onion rings. Piquant red pepper jelly glosses ...

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 ...


Wed, 24 Jun 2015 08:05:10 -0700

With around 250 items on the menu, there is really something for everyone here, whether you're in the market for Ligurian pesto, huevos rancheros or steak Diane. 5. Let's talk about the menu. Even with 250-plus items on the spiral-bound menu ...

Aberdeen Press and Journal

Aberdeen Press and Journal
Mon, 29 Jun 2015 04:03:45 -0700

When I opened my first restaurant, Braeval, in the 80s, steak Diane and beef stroganoff were hugely popular. There's been a revival of these wonderful dishes and my modern version, beef strips with a whisky and mushroom sauce, served with home-made ...


Sat, 13 Jun 2015 14:35:06 -0700

Generations of region residents ate turkey at Strongbow Inn, fried chicken at Bronko's Restaurant and Lounge, and the Steak Diane at The Patio -- all iconic region restaurants that went the way of the legendary Phil Smidt's this year. Such longtime ...


Mon, 15 Jun 2015 05:56:15 -0700

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Dearborn Free Press

Dearborn Free Press
Wed, 24 Jun 2015 08:56:15 -0700

Dearborn, Mich. — Residents and staff of Oakwood Common recently welcomed new Executive Chef James “Jamie” Minton, II and Baker Angel Hagen to this Dearborn senior living community. Recruited for their culinary expertise, Chef Minton and Baker ...

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