Depends where you are really
South (West) I would recommend Rib-Eye as it's likely to have the best marbling because of the temperate climate.

Midlands I would recommend Fillet or T-Bone

Aberdeen Angus I would recommend Rump because of the increased fat content because of the cold.

Try to buy all local as it does help, make sure it's dark red and been hung properly. Kiss it with a hot pan, flat bottomed are best. Griddles are good for marks but not for even cooking. If you want marks then use a gas bbq.

Edit: This is a different way of looking at it. Personal preference is the main thing. Try everything!
(Himjim died a little more inside on, Wed 26 May 2010, 16:01, 1 reply, 16 years ago)

Good answers
My first choice is Rump (Highlands), but one of the best steaks I ever had was in Menorca of all places, which was a T-bone. It's always the simple stuff that does it for me. The T-bone was simply fried rare and served. Loads of juices, lovely stuff.
( whenanimalsattackhumans clad in global hypercolour, Wed 26 May 2010, 16:03, Reply)

I don't have sauces on mine either
Some green salad and some home-made chips are all you need. If anyone in the midlands is near it, a bistro called Oscars in Leamington does this to near perfection.

Edit: img.photobucket.com/albums/v417/jimbo2117/image-upload-17-755645.jpg
(Himjim died a little more inside on, Wed 26 May 2010, 16:08, Reply)

Bit of chimichurri on the side is great.
Not a fan of hiding the beef under a blanket of creamy sauce either, though. Seems a waste.
( Monty Boyce, My cheese game is strong, Wed 26 May 2010, 16:12, Reply)

hiding the beef
teehee
( Kitty v1.0 desperately naive, Wed 26 May 2010, 16:26, Reply)

hahaha

( Monty Boyce, My cheese game is strong, Wed 26 May 2010, 16:35, Reply)

Bernaise sauce is sooo good though

( Naked Ape call me Caitlyn, Wed 26 May 2010, 16:26, Reply)

I prefer bearnaise sauce.
That's just the kind of guy I am.
( Monty Boyce, My cheese game is strong, Wed 26 May 2010, 16:52, Reply)