What's more classy than a NY steak? Maybe eating one in a Manhattan Penthouse? These boneless beauties are around .75-1 pound. Because this is not grain-fed feedlot beef, we recommend to NOT cook past Medium/Medium Well. NY steaks are cut from the rearward side of the back muscle (longissimus dorsi), part of the same muscle group as the Ribeye. This muscle group is strong and developed, but the muscle fibers are shorter (more tender) since the spine has a limited range of motion.