Bone-in ribeye, usually a 20oz. Depending on the place (whether or not they know what they’re doing) cooked to medium rare or medium. Gotta let the fat melt in to the meat. (Also depends on the quality and marbling of the meat.) Best steak I ever had cost me $70 and was at the Gaylord Opryland Resort in Nashville, TN. Fucking amazing and worth every penny. They cooked the steak medium and it was perfect. Most expensive was $95 for a 16oz dry aged ribeye (bone-in) and it wasn’t anywhere near as good. Asked how long that restaurant had been around and learned it had only been there about four years. I grew up eating in restaurants between 50 and 100 years old. I usually dislike newer restaurants. Around here (Marin County. CA) the best steak is had at Cattlemen’s. It’s a chain but they use Harris beef and have been around a LONG time. 20oz bone-in ribeye is about $30 and worth it. Occasionally I’ll get a hangar steak as they’re really interesting. And if a place has good brisket that’s good too. Used to go exclusively for filet mignons but they actually don’t have much flavor. Ribeye is the way to go. Oh. Wait. Now and then I’ll throw a tri tip on the bbq and slice it thin for steak sammiches with mayo and A1 sauce. Got to get USDA Prime meat. Nothing less.