Based on the reccomendations from this board I purchased two NY steaks from the one and only Harvey Guss. After a simple preparation of cracked sea salt and malabar peppercorn crust, the steaks were grilled on coals, and topped with a dab of blue cheese butter. The steaks were indeed, marvelous. I saw the slabs of beef hanging at Harvey Guss and they looked the most "aged" I have seen yet. I have to say that after sampling steaks from Alexander Meats, Owens, Bel Air, Maraconda, Huntington meats, Bristol Farms and Whole Foods, Harvey Guss has the best steaks. Alexander's comes up a close second, and Bristol Farms a 3rd if you can deal with their prices. Guss's steaks have a great balance of marbling and rich flavor from his 30 day aging process. The NY tasted a lot like a rib eye and I can only imagine how good those are going to taste. Thanks to everyone that has mentioned this place.