OK, Sk Bob, I’ll bite. At least, I WISH I could…. they look delicious! BUT, although I have had Rib-eye, Filet Mignon, Sirloin, Porterhouse & T-Bone steaks, I have NEVER had a Strip. I know that many people like them above all these others, but why exactly? Rib-eyes have superb rich marbled fatty flavor, Filets are uber-tender, Sirloins a wonderful beefy taste while Porterhouse & T-bones benefit from the bone-in oomph, but what is the Strip steak’s claim to fame? They’re on sale this week at The Food Emporium Where I Endeavor To Give Satisfaction so what would be the descriptors that would compel me to give them a try? 
Thanks! SBQ