A very common question that I am asked, while working as a chef has been this:
Did "New York Steak" Originate in New York?

Well, my general response is this: Ask a New Yorker and he'll tell you that everything originated in New York. Steak is no exception. That is, if you're talking about the aged, prime porterhouse they serve in Peter Luger's in Brooklyn. Or the beef tenderloin at Sammy's Roumanian in Manhattan. Or the rib eye from the fabled Delmonico's (Yes, I've been to all three).

The fact is, there is no one New York steak but rather a coterie of well-prepared, choice cuts that go under the name "New York." The closest consensus (we're dealing with New Yorkers here) is that a New York steak is a shell steak or sirloin, cut to one-and-a-half inches thick, with a rim of fat that gets crisp under the broiler. It is served medium-rare, with just it's juices as an accompaniment. And good? You gotta ask?

No offense to New Yorkers intended.

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