Which steak is described as having balanced marbling and being between the sirloin and the rib?

The NY Strip is often recognized for its balanced marbling, which contributes to its rich flavor and tenderness. Positioned between the sirloin and rib in the primal cut of beef, it offers a desirable mix of texture and taste that appeals to many steak enthusiasts. Neatly trimmed, it has a grainy texture and is known for its robust flavor profile, making it a popular choice in steakhouses. The presence of marbling ensures that as it cooks, the fat within the meat melts and enhances the juiciness and flavor, setting it apart as a versatile cut suitable for grilling, pan-searing, or broiling.

Other choices do not fit the description as precisely: the filet, while tender, has little marbling and is from a different part of the cow; the boneless ribeye and bone-in ribeye come from the rib section and tend to have more marbling, but they are not situated between the sirloin and rib, which is where the NY Strip is located.