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Strip - seared or grilled with a liberal sprinkling of kosher salt.
A close second place probably would go to flank.
I like you Moose. That's all.Rib-eye/Delmonico
I'm feeling a Striploin, Ribeye Putter Cover in the making.
NY Striploin guy here. I'm fortunate to get whatever I want whenever I want. my Father Inlaw is a butcher.
I prefer a leaner cut like a filet or sirloin. Either is delicious when cooked well. I can't stand biting into to cutting off a bunch of fat, or eating them off a bone...just some of my many neuroses.
Those ribs you did last weekend looked absolutely incredible!
I'll do sirloin any day of the week as well for pretty much the same reason. Pretty low maintenance and usually a much more appealing price.