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Steak Diane
Steak Diane.jpg
Place of origin United States
Main ingredients beefsteak
Cookbook:Steak Diane  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 danish 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. For Steak Archiduc (Archduke Steak) a tender piece of beef, fresh whipping cream, thinly sliced or chopped champignons de Paris (button mushrooms), port wine and cognac are used.

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

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38 news items


Fri, 24 Oct 2014 11:06:21 -0700

Dinner was a real show: Tableside preparation of caesar salad, tableside deboning of sole meuniere and tableside flaming of bananas Foster, plus delightfully fussy, over-the-top dishes, like beef Wellington, chicken Kiev, steak Diane, veal Oscar and ...
Dallas Morning News
Tue, 14 Oct 2014 15:36:37 -0700

Chicken or Steak Diane was that showstopper dish served tableside in the fancy restaurants of my childhood. I had almost forgotten about it until I came across an old recipe card in my mother's files. Traditionally, the rich cream sauce was spiked with ...

D Magazine

D Magazine
Tue, 21 Oct 2014 16:15:00 -0700

The dinner menu is a nostalgic nod to the sautéed and flambéed food once cooked tableside in fancy restaurants. You'll either groan or giggle at the list that includes steak Diane, chicken cordon bleu, beef Wellington, chicken Veronique, shrimp scampi ...
Mon, 13 Oct 2014 09:24:33 -0700

The restaurant's frozen-in-time menu, almost glorious in its un-trendiness, features throwback dishes that include steak Diane, steak au poivre and crepes Suzette, all cooked table side; a palate cleanser of sorbet is served here in a swan made out of ice.

U-T San Diego

U-T San Diego
Thu, 16 Oct 2014 16:37:30 -0700

“They loved my Steak Diane and Bananas Foster flambéed tableside. Those were very good times. This restaurant was my life.” Next to the tables filled with the vases, goblets, silver-serving pieces, domed platters and works of art priced to sell, stood ...

Eater NY

Eater NY
Fri, 26 Sep 2014 08:32:30 -0700

That was a damn fine steak Diane—it didn't taste dry-aged, but it had a gorgeous sweetness. Is the $55 veal parm the best I've had? No, not even close—though let the record state that I'm not a huge fan of chicken or veal parm in general. The flip ...

The News-Press

The News-Press
Fri, 03 Oct 2014 22:01:42 -0700

The steak Diane and steak au poivre are prepared tableside, with enough butter to make you blush with happiness. The amazing steak au poivre's tenderloin (three good-sized cuts of it) is tender and enveloped in that creamy, peppery sauce a makes the ...
Mon, 29 Sep 2014 13:31:09 -0700

All contributions of any amount made from now until October 19th will be entered into a drawing for a pair of 3rd row tickets to the taping of Wait, Wait...Don't Tell Me! on Thursday, November 20 at 7:30pm. Also includes $100 gift certificate to ...

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