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If we’re talking beef…
Prime Rib is king…as long as after it’s prepared as prime rib it’s grilled at least to medium although the FW and I prefer Med-well.
Now some will say why don’t we just have rib eye?
Once you’ve had “grilled” prime rib…you’ll never ask that question again.
My wife and I went to the Freighthouse last week and I had my Prime Rib Medium Rare and then seared to almost Medium. I agree…the best way to have it.
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I would fight every single IDO member if it meant I could get a moose loin.
there isn’t a better meat on the planet.
No fight here, I’ve seen your arms you 2lb.dawg throwin sunofagun. 
Moose loin is great 
I know it isnt popular, but to me, you cant beat a fillet (esp bacon wrapped).
New York Strip…. 1″ thick…. Medium Rare… Mushrooms and Onions on the side
Thank you 
3″, bone in, filet mignon.
Grilled over wood.
Just to the point that it is internally “rare”, but not raw. About 5 degrees difference between raw and rare.
Best chunk of meat in the world!
Just too many variables for me. Some days one seems better than another not to mention the quality of a particular cut.
Top of Iowa Sirloin, same thickness as an Iowa chop, we can even see it on sale for $4.99 a pound quite often. 
Doesn’t get much better than the 22oz Prime Rib at Freight house..
I guess from the question, I assumed we were talking something we grill ourselves….. otherwise I will change my answer to the King Cut PRIME RIB at the Hayloft in Luxemburg…. 
big G 
Medium rare 1″ T-bone any thicker or thiner just does not taste the same… 
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3″, bone in, filet mignon.
Grilled over wood.
Just to the point that it is internally “rare”, but not raw. About 5 degrees difference between raw and rare.Best chunk of meat in the world!
I will second that. Manny’s fillet is hard to beat. The only thing that does is the surf and turf at Manny’s the fillet and lobster tail is second to none untill you get the bill 
I’m going 180 here, but give me a nice ham steak cooked with pineapple and then cherry sauce as served. About 1 inch think and as big as a dinner plate.
Personally, it’s a ribeye grilled medium rare seasoned ONLY with kosher salt, fresh ground black pepper, and coated with olive oil. Since meat is my job here’s a couple other favorites:
Beef flat iron steak grilled to 155 degrees and coated with Sweet Baby Ray’s BBQ sauce
Top Sirloin Cap Steak (Coulotte)
Beef flank steak grilled
Beef arm roast or chuck roast
Chuck eyes
Pork Ham Insides cut at 1 1/4″
I like Ben’s idea very much!
Hammering a rib eye ? Never would have thought of that ??? What does it add ??? Maybe something I have to try… but I don’t know if I could do it ???
big G 
it’s a way to tenderize the meat..
Ribeye rubbed with olive oil, seasoned with salt and garlic powder. Make sure to let it sit in room temp. for a good half hour and then cook it over a wood fire. Yum
Rib eye or a ten pound prime rib. Can’t go wrong!
Ide have to go with deer lion on the grill cooked med rare
#1 alaskan halibut steak! for beef i would say a grilled sirloin RARE i want my plate to pool with blood when i cut into it
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it’s a way to tenderize the meat..
Ok..dare I say I know that… typicaqlly you tenderize lesser cuts, the tough steak… but a rib eye ??? Who gets a tough rib eye ???
big G
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Manny’s fillet is hard to beat. The only thing that does is the surf and turf at Manny’s the fillet and lobster tail is second to none untill you get the bill
Oh do I miss living in the Cities. Manny’s is one of my three eateries in the Cities. Sounds like we need another thread on favorite food places.
FDR
I have two close faves. Ahi tuna tataki. Seared on the outside then served chilled. Or a thick ribeye cooked medium rare. Honestly when the tuna is done properly it is phenomenal good and I’d take it over the rib eye.
Iowa home raised corn fed beef…can you tell I grew up on the farm ? Ribeye and then T-bone…throw the whole steer on the grill…it’s all good !
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Iowa home raised corn fed beef…
Speaking of corn fed… anyone have any insight on why grass fed / all natural beef tastes so awful yet it seems to be “all the rage” in the stores? The last time I was in Kowalski’s the butcher was trying to push me towards a grass fed cut that Cheryl and I had tried the week before. Neither of us liked it. And that’s being kind. I told the butcher I was convinced the antibiotics and growth hormones added a lot of flavor that I missed with the grass fed. He was not amused.
Your “grass fed ” cattle don’t get the extra marbling (fat)that the corn fed do, thus don’t have that good flavor. Also the genetics or type of cattle Angus,Hereford etc…or maybe that butchers “grass fed” was someones old milk cow….pays to really know the source. Another factor is how quickly the animal was dispatched at the locker…did they have chase it around or did it go calmly, we never liked to butcher a “wild” steer…the meat always seemed tougher. Also how long did they let the meat hang before cutting and freezing makes a big difference. Lots of factors, kind of like fish…fresh out of the livewell or cleaned at the end of the day after spending it in a damp gunny sack in the bottom of the boat. Handling and care of meat makes a difference you can taste.
Not sure how it was dispatched but I do know it is more expensive and doesn’t taste worth a hoot. But that’s marketing for you. Throw a fancy sticker on it and raise the price and just watch the people line up.
Costco’s prime rib eyes. Priced like choice at other places. Wife and daughter are spoiled prime is all they’ll eat
James, I think it’s got a lot to do with what you’re used to. Had you been raised on grass-fed beef, I think you’d probably find fault in corn-fed beef.
Kind of like you tap water at other people’s houses tastes funny when you’re used to your own.
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