Thick Rib Steak, 3rd or 4th back from the chuck, cooked over a blistering hot slolid bed of charcoal, only salt and pepper to season, and cooked to just between medium rare and rare. Want it more red than pink, but warm throughout.
If I can't throw it on the grill, then pan fry in smokin-hot cast iron skillet.
Ideally, serve with saute'd mushrooms on top, or better yet, a grilled portabella mushroom cap on top.
If I'm going to have a fillet, then I like to grill to that same in-between state as the rib steak, but with bacon wrapped around the sides, and a freshly steamed artichoke heart on the bottom, and a portabella mushroom cap on top. Freshly sliced avacado on the side.
And I much prefer good corn-fed beef over range fed any day of the week. It must be USDA Choice or better.
Seeeeeya; Goodweed of the North