Most cuts of steak represent a tradeoff between tenderness and natural flavor, as well as cost per ounce. Tenderloins are super tender (hence the name) but don't taste like much, usually the dish relies on sauces, seasonings, or things to add to the bite like shiitake mushrooms. Strip steaks have tons of flavor but are pretty damn chewy no matter how you cook it. T-Bones have both strips and tenderloins but each are usually smaller than if bought independently. T-Bones have the flavor advantage of the bone juices infiltrating the meat during cooking.
I love ribeye steaks. It's truly the "best of both worlds" when it comes to the flavor/tenderness continuum. It's almost as tender as a tenderloin but still contains enough fat for yummy steak flavor. Ribeyes are incredibly versatile, it literally becomes a completely different experience when you slow cook it as a prime rib.
Lately I've been thrilled that there seems to be wide availability of the best kind of Ribeye I've ever had: The Cowboy Ribeye. This is an impressive fucking piece of meat. Most of them are at least 2" thick and keep a huge rib bone for lots of yummy juicy flavor. The bone also serves a second function of being a great handle for flipping the steak on a grill without disturbing more of the seasonings attached to the surface. Personally, I like my steak "black and blue" or "Pittsburgh style" where you char the fuck out of the outside quickly, sealing in the juices and then slowly cook up to rare (or med-rare if you're a pussy). Cowboy ribeyes are the best cut I've found for this style because the thickness allows charing while still being rare and cooking the bone pushes those juices right into the meat.
