Best steak to eat while listening to your rig?

Speaking of ethics, I believe that it is better to hunt and eat what you kill than raise a cattle to be slaughtered. At least an animal in the wild has a chance to survive.
Fish can be good too, but I don't think I can exclude meat altogether. Besides here in NYC area it is quite expensive though a lot of it comes from outside the US.
Anyway, steak can be really good. Now I'll go eat something. To my regret this is not going to be a steak, just a sandwitch.

Cooking steak. Put it on a fork and SHOW it to the flame.

There is NO eating in my listening room. Beverages are tricky enough.

I much prefer a Boston Butt, cooked about 14 hours with apple wood. It's a southern thing. :-)

Ah, Michael, a terrific thread, and I thank you.

Like Marty, I'll take a ribeye/Delmonico or Porterhouse. I'm happy either way.

So far, surprisingly, the most consistently good source of beef in a store I've found is Costco, as good as that served in the midlevel steakhouses.

For sake of example, comparison, and an eye toward putting us on the same page using one well-known chain that serves all tiers: Del Frisco's, high-end ($40 - $60/steak), Sullivan's, midlevel ($30 - $50/steak), and LoneStar, lower-end ($15 - $30/steak).

Del Frisco's offers quite a nice experience for steak, though I their ancillaries lacking. I also like Union Trust here in Philadelphia, for a non-chain location. I give the nod to Del Frisco's for the meat, and Union Trust for everything else, including the clever touch of including Philadelphia soft pretzels as part of the bread course. Though we have some other steakhouses of note, I'll only mention that Morton's of Chicago and the currently popular (all you can eat) Brazilian rodizios disappoint.

I've often been let down by the steaks purchased at some of the remaining butcher shops in this area, along with most of what Whole Foods sells. You can sometimes do OK at the Reading Terminal or some of the very many farmer's markets here. I've been intent on visiting a few of the local farms that raise their own grass fed beef.

Credit to my very dear friend, The Doctor (Mechans), who Michael actually introduced me to, for teaching me the magic of salt when it comes to meat. I now consider it as critical as the meat itself. Progressed from chicken to pork to lamb to beef. Today, I'm convinced that proper salting of the meat well in advance of cooking is key to success, and I cannot stress that enough. I've also more or less come to the opinion that nothing should be put on the steak apart from salt prior to cooking, as they're apt to impart bitterness/bad taste as they burn in cooking, but these seasonings can be added afterward.

If we're talking other meats, I cook a lamb roast with rasberry/chipolte marinade and pork butt with various chili powder/garlic salt dry seasonings for Carnitas (6 hours, low heat).