Best steak to eat while listening to your rig?

One of life's little pleasures for me is grilling a nice steak, grabbing a satisfying Argentine Malbec or California Cabernet, and parking myself in front of my hi-fi for some musical enjoyment. It really doesn't get much better than this (unless it's raining or snowing outside -- that's icing on the cake).

So, what are your favorite home-cooked steaks and how do you prefer to prepare them? For me, I find that a ribeye or porterhouse from my local Wegman's is fantastic. I season it with Montreal steak seasoning and grill it for about 8 minutes per side (4 minutes in the 10 o'clock position and 4 minutes in the 2 o'clock position). I've played with grilling for less time and finishing in the oven, but don't feel it adds much.
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One of my favorite food related movie lines is from the Marlborough Man.
Woody Harrelsons character when asked by the waiter how he'd like his steak done replied " Knock the horns off it, wipe it's ass and put it on a plate!"


Some folks just don't live in the right part of the country, I guess. Where I live you can still get locally butchered prime beef. My personal favorite is a New York strip steak done "charred rare", grilled over a very hot open flame (over 500 degrees) after being seasoned with McCormick's Salt 'n Spice, served with creamed spinach and potatoes lyonnaise. Serve with Mahler or Shostakovich, and oh, boy! ;)
Many steak connoisseurs consider the ribeye to be the best combination of tenderness and flavor, and I heartily agree. I was raised in Buffalo on New York strips, but I like ribeyes just a shade better.
A friend of mine relayed his story... first job out of high school was at the local meat packers/slaughter house. He worked for half the day, quit without asking for his pay and never ate meat again to this day. I would just as soon take a bite out of my dog. That is my choice, YMMV
Rare Ribeye with the largest "skirt piece" (don't know the butcher-shop correct name for it) to eye ratio. That skirt piece (the part surrounding the eye) is awesome! And get it at your local natural foods supermarket. Here we have local beef raised free-range and fed range grasses and grain, no corn. It's excellent grilled over mesquite or using mesquite chips with a gas grill.