Honestly? Ribeye.

IMHO, Steak heaven is Lobel's Wagyu Bone-in Ribeye...
...some oil, salt, lots of black pepper, and a few dashes of worchestire, medium.

If you don't mind overpaying for perfection:

http://www.lobels.com/index.asp?item=undefined

My pops barely undercooks Strip, and it's always really good, but I still prefer Bone-in Ribeye.

It's something subtle, just in the flavor/smell.

Cooking a steak that fine (and that expensive) to medium is a crime. Cooking to medium will render all those delectable veins of fat, which are the entire point of this particular type of beef, so you just wind up with a firm, more or less ordinary steak.

Putting oil and Worcestershire on it isn't much better.

Beef patrol!

*Judge Webb kicked off bench*

Heather and I just tore-up a fantastic hanger steak we got from Paulina Market. So good. Seriously, the best steak.

Side was rigatoni with apples, garlic and gorgonzola. So good.

steve wrote:Side was rigatoni with apples, garlic and gorgonzola. So good.

With apples? That does sound good. It would be pretty easy to duplicate at home, you think?

steve wrote: Side was rigatoni with apples, garlic and gorgonzola. So good.

Yeah, I'm gonna have to go ahead and ask you for the recipe.

If I had enough determination to just start cooking steaks in my own little pathetic kitchen, I maybe wouldn't have to refer to the hanger steak I had at the Yellow Brick Bank in Shepherdstown, WV, in 2002. I can't remember the details (sides), but the steak was memorable. Quite memorable.

Maybe not as memorable as the Steak Tartare at Park No. 9 in Boston, but that's another steak story (or thread).

The Flatiron steak has it all.
Loads of flavor.
Great marbling.
Nice texture.
Tender, but not in that bullshit filet mignon way.

I usually just Florentine one - nice and simple.

It's not expensive and I have no idea why. Like the Hanger, it was considered junk. When polled, however, butchers regularly listed it as the best or second best piece of meat on the beast.

Sometimes you can find them at Whole Foods or any decent butcher. It's about $8 a pound.

And I do love a good Hanger steak.

-A

Diaphragm/skirt steak is my favorite.

Why?

Roumanian Tenderloin.

Seriously.

As in Sammy's Roumanian.

I am hoarding one from the cow we bought in March, because I want to do it justice.

Agreed, burun, skirt steak can be quite a delight.