Best steak to eat while listening to your rig?

Ah, Michael, a terrific thread, and I thank you.

Like Marty, I'll take a ribeye/Delmonico or Porterhouse. I'm happy either way.

So far, surprisingly, the most consistently good source of beef in a store I've found is Costco, as good as that served in the midlevel steakhouses.

For sake of example, comparison, and an eye toward putting us on the same page using one well-known chain that serves all tiers: Del Frisco's, high-end ($40 - $60/steak), Sullivan's, midlevel ($30 - $50/steak), and LoneStar, lower-end ($15 - $30/steak).

Del Frisco's offers quite a nice experience for steak, though I their ancillaries lacking. I also like Union Trust here in Philadelphia, for a non-chain location. I give the nod to Del Frisco's for the meat, and Union Trust for everything else, including the clever touch of including Philadelphia soft pretzels as part of the bread course. Though we have some other steakhouses of note, I'll only mention that Morton's of Chicago and the currently popular (all you can eat) Brazilian rodizios disappoint.

I've often been let down by the steaks purchased at some of the remaining butcher shops in this area, along with most of what Whole Foods sells. You can sometimes do OK at the Reading Terminal or some of the very many farmer's markets here. I've been intent on visiting a few of the local farms that raise their own grass fed beef.

Credit to my very dear friend, The Doctor (Mechans), who Michael actually introduced me to, for teaching me the magic of salt when it comes to meat. I now consider it as critical as the meat itself. Progressed from chicken to pork to lamb to beef. Today, I'm convinced that proper salting of the meat well in advance of cooking is key to success, and I cannot stress that enough. I've also more or less come to the opinion that nothing should be put on the steak apart from salt prior to cooking, as they're apt to impart bitterness/bad taste as they burn in cooking, but these seasonings can be added afterward.

If we're talking other meats, I cook a lamb roast with rasberry/chipolte marinade and pork butt with various chili powder/garlic salt dry seasonings for Carnitas (6 hours, low heat).

I'm a little clumbsy, can't chew and listen at the same time. A trip to the local butcher results in my favorite cut on the grill. When it comes to flavor, Ribeye is king. That and a nice Amador Zinfandel or, a new favorite, Tempranillo with some grilled veggies and say hello happy place.

I don't eat steak will listening to the rig. However, I prefer dry aged ribeye, either grilled rare or Pittsburged, seasoning with S&P only.

My favorite is a bone-in ribeye. I'm a filet mignon fan too, but the bone-in ribeye is pretty much always a bigger steak. Which tastes better depends on my mood.

I try my best to cook steak as plainly as possible and eat it that way. Only an inferior grade needs seasoning and sauces IMO. Taste the meat rather than the other stuff is my motto.

I cook mine on a Weber gas grill (gotten too lazy and impatient for charcoal). I get the temp up as high as possible (600 degrees on a hot and not windy day), put the steak on for about 4 minutes a side, flipping once, with the cover down. Cooking time depends on the thickness.

I've spoken to chefs at high end steakhouses. Putting salt on the steak before cooking can draw out moisture. Makes sense to me. Fresh ground pepper is the only thing many will use before it gets cooked. A Ruth's Chris chef claimed their ovens are at 1200 degrees (or was it 1600?), which is how all the flavor really gets seared in.

I used to eat steak as rare as possible. I've gotten soft in my ripe old age of 35 and now prefer medium rare.

I used to be a prime rib fan, but my tastes have changed a bit. It's become a bit too seasoned for me in most places.