i've really thought about this, and i can't decide. it all depends on the cut and method of prep.
i love a good tenderloin, plain or with a nice red wine sauce.
a bone-in prime rib, with lots of freshly grated horseradish, not the sauce.
then there's mom's rump or top/bottom round pot roast, and an old friend's garlic and teryaki marinated skirt steak.
a local steak place does grilled porterhouses like no one else. the chef says he just uses s&p, but i know there's something else in the stuff he sprinkles on the meat as it grills. someday, i'll get my hands on some to analyze it.
a local mexican place has ny strips, covered in salsa and queso, that i'd kill for.
finally, my dry rubbed angus london broil, cooked over the coals of a campfire, is always a hit.
so, i'll take the whole cow, please.