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Same as rib eye only a little farther forward (or back, I don't know). Named for a NY Steakhouse that featured them .... long, long ago.
Sous Vide at 120° for two hours. (One hour would have been plenty). On the cast iron grid 1 minute per side (30 sec would have been enough).
Pink to within 1/8" of the surface. No plated pics. I ate it too fast... all one pound of it.