Nice, flanks are alright. I'm a porterhouse (actual porterhouse, not mislabeled t-bones) or ribeye kinda guy, myself. Shit, I need to head out to the butcher soon. Running low on beef.
I switch it up every week. NY Strip, Porterhouse, flank, etc. I like to vary the steaks.
There's a local butcher one town over from me who does a great job prepping exactly what you want.
Any good butcher should, though those are getting hard to find. That's good, though. It's amazing how many different textures/flavours you get from all of the different parts. That's why I like porterhouses: you get a nice fat cut of tenderloin, but it gets kicked in the nuts with the flavour of the bone+strip that it gets cooked with. I'm just talking about favourites, anyway. I get whatever's on sale and looks good.
He's the one I use for most of my meat purchases, but not all. He runs not just the butchery but part owns a farm that raises cattle, pigs, chickens turkeys, ducks, and a few other animals for slaughter.
If I'm having 20 people over for hot dogs and hamburgers I just go to the local grocery, They have a good selection of meats, too. Good enough, anyway.
:-)
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