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Here we shall discuss cuts, grades, cooking methods and so on.
My meaningless and worthless opinion:
1. Rib eye
2. Fillet (although it's expensive and whenever I have a fillet in my hands there are many more things I want to do with it than slice it into steaks)
3. Flat Iron
I almost always cook steak sous vide, probably because I'm really lazy. Season it, vacuum pack it with a sprig of thyme or rosemary (not and), place it in a water bath at 52 degrees (C) for a few hours. Time doesn't matter, it's impossible to overcook steak this way. When I want to eat it, I cut open the pack and sear it in a skillet in smoking fat, normally vegetable oil (one big glug) and butter (about a teaspoon) with some coarsely cut garlic (two cloves) for a subtle flavour. Takes about 20 seconds a side, then I pick it up and get the edges. Rest for a few minutes. Serve, pour cooking juices mixed with extremely expensive olive oil on top. Comes out perfectly rare every single time (actually it's slightly rarer than most people would call rare, bordering on blue. But who gives a fuck, it tastes better).
