New York strip

Or the “whiskey-aged” New York strip, which was cooked to a nice shade of pink, though without any crust whatsoever.

He worked with Creekstone Farms to develop a blend for his three- and five-ounce patties, which incorporate not just brisket and chuck but also scraps of tenderloin, rib-eye and New York strip.

Instead of New York strip or rib eye, she chooses cheaper cuts, like skirt and flatiron steak, which she has learned to tenderize through brining and braising.

Dustin goes the simple, yet challenging route, with a New York strip and espagnole sauce.

If you walk into The Precinct, one of Ruby’s restaurants, you can order the Steak Burrow, a 14-ounce, blackened New York strip that is Cajun-based as a nod to the quarterback’s time at Louisiana State.