Question: What steak do you prefer...?

Tenderloin doesn't really have much steak flavor. Ribeye is a flavorful steak and properly prepared can be both tender like a fillet and flavorful.

I like filet mignon baked which is called Chateaux Briand. And a good thick prime rib but there no longer any restaurants around here that serve it anymore. I also like a good porterhouse.

Neither. I prefer a skirt steak or hanger steak cooked medium rare. Something that tastes like a cow and has some texture to it. I prefer to order hanger steak out (when it is available which is not often) because I find it hard to buy to cook at home. And we do get some killer skirt steak that we grill up beautifully.

That being said - I really don't purposefully go to steak houses because they are overpriced and I can make good steaks at home. I sometimes get stuck going when with a group of people traveling for work.

I never order steak in a restaurant, ever. I can prepare it for much less and cook it better myself. 

Nonetheless, my favorite cut is rib eye.

I cook at home,so it's always my preference.

Last time I had a steak in a restaurant was in Ruth's Chris Steak House, in Irvine, a petite fillet. That was about 20 years ago.  I remember, because I realized it wasn't that good.

Looked at the menu on-line just now...  a fillet, mushrooms, baked potato, wine, tax and tip -- over  $100.  Per person.  Oy Vey!

Fillet is tender, but the New York has more flavor.  I wait until choice in-bone steaks are on sale, under $5/lb.  Fresh cremini mushrooms, $4/lb, slowly sautéed in butter.  For the loaded baked potato, sweet onion sautéed in butter.  Actually more like boiled in butter, slowly, 45 minutes, with sour cream.  With a glass of Merlot, less than $8 per person.

And the dogs get the bones.

Bone-in rib eye.  Crispy on the outside and bloody on the inside.

A nice thick slice of prime rib with a big pile of mashed potatoes and maybe asparagus or brussels sprouts on the side is good too.

I like a kc strip medium rare.

Tenderloin aka filet mignon cooked to MY preference.

filet mignon---medium rare--a chef might go a little more rare---I can handle it...