Jeg har tit set pakker i køledisken, hvor der står rib-eye steak, så der bruger man åbenbart den engelske term. De andre har jeg ikke set i Danmark, men jeg har fundet en forklaring på skirt steak, se henvisning.

Jeg er ikke helt sikker på, om 'New York Steak' har en dansk oversættelse.

for 'skirt steak' se http://www.foodreference.com/html/fskirtsteak.html

Måske kan det hjælpe dig videre.

På en restaurant brukes vel heller de franske navnene i Danmark slik som i Norge?
Rib eye eller rib steak er nærmest de vi kaller entrecote.
'Entrecote' means 'between the ribs' and refers to a steak cut from the rib section of beef, specifically between the ninth and eleventh ribs. In the U.S. this would be called a rib steak. The term is sometimes used incorrectly to refer to a strip steak

Yew York steak eller NY strip eller strip loin. La meg forklare det slik:
T-bone er tyndsteg med mørbrad og halve rygbenet. Ta bort mørbraden (fillet /Châteaubriand-stykket) og benet og du ender op med en striploin / NY steak.

What is a skirt steak?
It depends on whether you are reading a British or an American recipe.

Looking at a cow from the side, the very lower third of the body (the chest and belly) is basically divided into 3 sections, front to back.
Right behind the front legs is the Brisket
In front of the hind legs is the Flank.
Between the two is the Plate.

Previously, the plate was the source of the skirt steak in Britain and the U.S.
Today in British usage the skirt steak is usually cut from the Flank.
In the U.S. according to the USDA, a skirt steak is one cut from the Plate.