Best steak to eat while listening to your rig?

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).

I'm a little clumbsy, can't chew and listen at the same time. A trip to the local butcher results in my favorite cut on the grill. When it comes to flavor, Ribeye is king. That and a nice Amador Zinfandel or, a new favorite, Tempranillo with some grilled veggies and say hello happy place.

I don't eat steak will listening to the rig. However, I prefer dry aged ribeye, either grilled rare or Pittsburged, seasoning with S&P only.

My favorite is a bone-in ribeye. I'm a filet mignon fan too, but the bone-in ribeye is pretty much always a bigger steak. Which tastes better depends on my mood.

I try my best to cook steak as plainly as possible and eat it that way. Only an inferior grade needs seasoning and sauces IMO. Taste the meat rather than the other stuff is my motto.

I cook mine on a Weber gas grill (gotten too lazy and impatient for charcoal). I get the temp up as high as possible (600 degrees on a hot and not windy day), put the steak on for about 4 minutes a side, flipping once, with the cover down. Cooking time depends on the thickness.

I've spoken to chefs at high end steakhouses. Putting salt on the steak before cooking can draw out moisture. Makes sense to me. Fresh ground pepper is the only thing many will use before it gets cooked. A Ruth's Chris chef claimed their ovens are at 1200 degrees (or was it 1600?), which is how all the flavor really gets seared in.

I used to eat steak as rare as possible. I've gotten soft in my ripe old age of 35 and now prefer medium rare.

I used to be a prime rib fan, but my tastes have changed a bit. It's become a bit too seasoned for me in most places.

Organic meat.

I'm not Mr. Eco-Lefty guy, and I pass on the organic marketing crap, but organic meat is the real deal. The taste is noticeably superior. This must be the flavor Elizabeth was mentioning. The animal gets no antibiotics, no steroids and eats only wild grass that is never fertilized or sprayed with anything.

Screw the process, the meat just taste noticeably superior. It's well worth the extra money...kinda like our stereo rigs.