Ask Ruth herself which steak is best, and she would always choose the New York Strip. Well-marbled, full-bodied, and rich with flavor, this firm yet tender cut is the perfect balance of texture, flavor, and fat.

Enjoy it as a 16 oz boneless strip steak, or as Ruth preferred, as a 19 oz bone-in specialty cut. The latter option is even more savory: As the bone cooks at high temperatures – like in our 1800-degree broiler — the bone and its marrow infuse the meat with extra flavor.