This steak, indeed, appeared in the city of “New York”, but in the original version was served on the bone. The cut is taken from the lumbar back of the goby. The steak itself is quite lean, but along the perimeter of the steak there passes a fatty layer, which, when grilled, gives the steak juiciness and flavor. The marbling of New York is, of course, lower than that of the Ribeye steak, but here the meat fibers are more tender and coarse, and the intense taste makes this steak no less interesting. “New York” is quite whimsical to the roast, if you want to enjoy the steak really should not overcook it.
Recommended roasting: medium rare, medium
Our “New York” we classify as follows on a five-point scale:
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