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Steak Diane
Steak Diane.jpg
Place of origin United States
Main ingredient(s) beefsteak

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.


  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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19 news items

Star Local Media (blog)
Mon, 21 Apr 2014 14:15:21 -0700

Table 13 will offer entrees such as Beef Wellington, Steak Diane, Chateaubriand for Two, Filet Mignon, Prime Bone-in Rib Eye, Lobster Fra Diavolo, Shrimp Scampi, Sea Bass, Chicken Cordon Bleu, and Three Bone Hand Cut Pork Chops. Signature sides will ...
Nashua Telegraph
Wed, 16 Apr 2014 09:19:21 -0700

For dinner, my aunt ordered the steak Diane ($22.95). A grilled Brandt all-natural 10-oz. flat iron steak came with “many mushrooms,” brandy flambee, Dijon demi-glace, grilled asparagus and mashed Yukon gold potatoes. Jacqui wisely advised us on ...
Coventry Telegraph
Fri, 18 Apr 2014 04:03:07 -0700

Another restaurant guest celebrating her 70th birthday marked the occasion with the speciality Steak Diane which is flambéed at your table. It is quite a spectacle as the waiter pulls up a trolley, closes the door to the restaurant and flame grills ...
Crain's Chicago Business (blog)
Wed, 16 Apr 2014 02:22:30 -0700

The scene: tuxedoed waiters pushing around a traditional gueridon cart, preparing meals tableside, like steak Diane, chateaubriand, cherries jubilee and bananas Foster — all classic dishes that evoke a certain je ne sais quoi. Today, the first word ...
SU The Daily Orange (subscription)
Sun, 30 Mar 2014 22:01:41 -0700

The waiter brought out the second course, the steak Diane, an 8-ounce sirloin topped with their house sauce. The chef reduced wine and cognac with garlic, onions and a generous amount of mushrooms to create a delicious sauce that bound the whole dish ...


Wed, 09 Apr 2014 09:22:29 -0700

while chomping on a Cowtown sirloin with a rich, intense steak Diane sauce ($27.95). • There's no place in town better for tea than Six 10 Grille at The Ashton (610 Main St.). But keep that pinky out for dinner, because it's that kind of place. If you ...
Reno Gazette Journal
Sat, 29 Mar 2014 21:43:14 -0700

... as Natasha Bourlin and Abbi and Ty Whitaker (all of whom live in south Reno) tucked into diver scallops nestled in spring risotto, petite duck meatballs with blood orange gremolata (a haute take on sweet-and-sour party meatballs), and classic steak ...

Toronto Star

Toronto Star
Fri, 04 Apr 2014 10:03:45 -0700

There's a 1964-inspired menu with everything from Steak Diane to Belgian Waffles to Chablis by the glass. Prices start at $269 (U.S.) per night, excluding alcoholic beverages, for stays Sundays to Thursdays and on select weekends. See the Remembering ...

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