Like many respondents, my personal favorite steak is a rib eye, around 1½” thick, and preferably dry aged. That said, a good quality porterhouse, T bone, or NY strip is always a welcome diversion.
For many years, my favorite method of preparation was to cook steaks (or roasts) in an oven or smoker set at the lowest possible temperature they would go. In my case, the low temperature on the oven is 175F, and for the smoker, it's 150F. When the IT hit around 117F, I would pull and foil them for about 10 minutes, and then finish for 30 seconds a side at 600F. For the past 4 years, I been doing them sous vide at 123F followed by the sear.
The one steak I avoid is a filet mignon. That, and it's donor, the tenderloin, while being very tender are, to me, totally devoid of taste. To my way of thinking, both are the most overrated cuts of beef that a cow has to offer.