Dish of steak with sauce
Steak Diane is a dish of pan-fried beefsteak with a sauce made from the seasoned pan juices. It was originally cooked tableside[1] and sometimes flambéed. It was most likely invented in London in the 1930s. From the 1940s through the 1960s it was a standard dish in "Continental cuisine",[2][3][4][5] and is now considered retro.[6][7][8]
- ^ Livio Borra, letter to the editor, The Times, 26 July 1958, p. 7
- ^ Max Jacobson, "Blast from a tasty past", Los Angeles Times, March 26, 1998 [1]: "steak Diane and all the other Continental dishes an up-to-date foodie would be embarrassed to admit knowing of"
- ^ Lobel's Culinary Club, August 17, 2012 [2]: "Steak Diane is among those popular dishes in ubiquitous cosmopolitan, Continental-style restaurants of the 1950s and ’60s that combined high style with leather banquettes, white-linen table cloths and dishes of American and European influences, a bit of theater and dramatic preparation."
- ^ Mark R. Vogel, "Diana: The Legacy of the Huntress", FoodReference [3]: "One thing is for sure. Steak Diane was the rage in the 50s and early 60s, especially in New York."
- ^ Pierre Franey, "60-Minute Gourmet; Steak Diane", The New York Times, January 31, 1979 [4]
- ^ Florence Fabricant, "New Wave in the East River: David Burke", The New York Times November 9, 1988, characterizes it as "retro"
- ^ Leah Koenig, "Lost Foods of New York City: Steak Diane", Politico, March 14, 2012 [5]: "Lost Foods of New York City is a column that celebrates the food and drink that once fed the city, but have disappeared.... America’s collective obsession with all things mid-century New York City is back in full martini-slinging force. What better time, then, to celebrate steak Diane—a dish so quintessentially retro-glamorous, it might as well be called steak Don Draper."
- ^ Jan Aaron, 101 Great Choices: Washington DC, Part 3, p. 76
