Depends on cooking method, but generally yep. Lots of good connective tissue there.
I think this is as good a place as any to post my How To Make A Steak recipe. Do this and you will never do it differently ever again. So easy.
NY Strip steak (or any good, decently thick cut- talk to your butcher - this also works really well with nice lamb chops)
heavy oven-safe pan (cast iron if you have it).
Stopwatch or similar.
Bring steak(s) to room temperature on your counter. Yes, it's safe to do that. Seriously. Stop being a wimp. It's fucking steak. You could likely eat it raw every day and never have a problem.
Preheat the oven to about 425-450.
Put your pan on your biggest burner and crank it to medium-high. Let the pan heat to a point where throwing a drop of water on it essentially makes the water disappear before it even hits the surface. Then let it heat some more. Go to high if your stove sucks.
Dry off the steak(s) with a paper towel COMPLETELY. Sprinkle one side VERY generously with salt and freshly ground pepper, patting it in. Using your fingers, pick up the steaks gently and put them, seasoned side down, in the pan. Only cook 2 at a time, and make sure you have lots of room around the steaks. Start your timer. season the side facing up with salt and pepper. Once you hit 2 minutes, use your tongs as gently as possible to flip the steaks. Try to get them right in the same spot they were in. The top side should look SERIOUSLY good.
After another 2 minutes (4 total now), quickly put a bit of butter on each steak and then take the whole pan and put it in the oven. Depending on how hot the oven is and how thick your steaks are, you're looking at 2-4 minutes for medium rare. Once done, take the pan out of the oven and put the steaks on a plate. Cover lightly with aluminum foil and let them SIT for 5 minutes before serving.
Optional: you can use the drippings in the pan to make a KILLER sauce. throw in some finely chopped white onion and garlic (or shallots - even better), then let those saute briefly. Deglaze with a cup or so of red wine. Oh, and don't believe anyone that says you can cook with crappy wine - good wines reduce into more beautiful sauces, crap wines reduce into bitter and horrible sauces. period. anyone that says anything different is wrong and needs to be set on fire then deglazed with a box of bricks. Let it reduce while stirring and scraping the bottom for the good bits, then pour over the steaks at the table.