Talk me into a. New York Strip at Ruth's....

The wife and I are meeting up with an old friend and his new girlfriend (less than half his age but that's another story) in Biloxi for a night. We're staying at the Beau and wanted to try BR Prime, but they are closed on Mondays (anyone been there? How is it?). Decided to jump over to Hard Rock at eat at Ruth's. I've been there a couple times and found it not quite up to the standards of the New Orleans area locations, but it's still a nice meal imo. We rarely eat at high end steak places (wife isn't a steak fan and my kid only eats at places that serve chicken fingers or pizza ), so I want to make the most of it. At home I reverse sear ribeyes. Last trip to Ruth's I didn't think the ribeye was that much of an upgrade to what I can do at home. However, I've found their filets to be far superior to what I generally buy and cook at home. I've never been disappointed in a Ruth's filet.
But....I've always heard that New York strips are tougher but more flavorful - I've just never really tried them at any decent restaurant (and very rarely at home). What's the scoop? Is the Strip really the go-to steak at Ruth's? What's your favorite at Ruth's - and do usually stick to the same cut of meat at home and in fine dining establishments, or do you step out of your usual range when splurging somewhere?