Thick cut sirlion, given a choice. Inch and a half or more. Sort of a cube if possible.
Medium rare. Pink and warm center.
Garlic butter and nothing else.
Bernaise over the top.
A spicy french mustard (Dijon will do but others are better)
Sometimes bleu cheese
Any of those methods will do fine.
Just about any cut, medium well, often with a light coat of A-1. Occasionally I’ll add sauteed mushrooms.
I don’t even bother looking at the menu at my favorite Aussie-themed steak restaurant. I know what I’m ordering.
Damn, I hate these steak threads. I always read them in the morning and then resolve to get a steak for dinner…which is actually good, but then I spend all day doing nothign but fantasizing about the steak!
(Hmm…adn 24 is on tonight…a steak, 24, and a beer…I got a good niguht ahead of me!)
Either a thick ole ribeye, rare, with a splash of Teriyaki, or a flank steak, marinated in Wishbone French Dressing overnight, then grilled rare, and sliced really thin with the remaining dressing heated as sauce. No I’m not nuts. It’s unbelievably good.
Medium-rare NY Strip, salt and coarsely ground black, red, and green peppercorns, over flame. A small pat of butter on the top right before serving to give it a nice moist shine.
Thickly cut potato wedges (fries, chips, whatever) on the side for the juices.
Kosher salt!
Rib eye, rubbed with sea salt and pepper, cooked to a nice medium rareand toss in some mushrooms too if you have a moment.
Steak of pretty much any kind, cooked medium. If some sauteed onions wind up on top, no complaints. I don’t usually use steak sauce, but every once in a while, I’ll add a drop or two just for variety.
Mixed veggies on the side, with a very occasional tater all loaded up. I’ll usually forgo the tater, because it blows the hell out of the WeightWatchers points 
Horseradish!!!
Rare.
Nothing on it.
Yum. 
Filet Mignon/ Med Rare
Crawfish tails in a spicy cream sauce.
1.5-2" thick NY Strip with a bone.
Lots of salt & pepper.
Medium rare.
Sometimes I just like a giant steak with no sides. If sides, then roasted potatoes, sometimes with sliced tomatoes or caramelized onions.
Beer or red wine.
(sometimes a porterhouse or Rib Eye will do)
I plan on having a fat steak on Saturday night off the grill when the NASCAR night race comes on.
Three varieties:
1 - Filet Mingon, blackened with pepper
2 - NY Strip, medium rare, with garlic butter OR bearnaise.
3 - Kobe, rare, two slices are plenty
Ideally, my cut would be a thick, 18 oz, prime angus, N.Y. Strip aged for a couple of months. Prepared: I think I would like it dipped in EVOL and rubbed with a standard steak house seasoning then grilled over an open flame --medium to medium well. I would like it to be finished at the very end with a generous slathering of compound garlic butter and a side of garlicky, worcestershire sauce sopped mushrooms.
Montreal seasoning for me. I learned of this mix from the gods from the FIL before it was available in the supermarket (FIL is/was a chef).
A-1 sauce or even the suggestion of said sauce at the FIL’s house will get you shot. A bottle was thrown out the back door into the woods at hunting camp last year. (I secret a bottle in my cupboard, but don’t use it).
A nice rare to med-rare Rib eye treated in the above mentioned manner (montreal only) will gain you my undying respect.
New York Strip. Medium Rare. That’s it.
(If you insist on doing something tho, soak it in some brandy overnight).
Woohoo, ain’t we all fancy-like?
Seriously, some quality wagyu is on my list of things I must try once I can feel safe in laying down that kind of money. But for now, it’s a quiet little desire that makes me insanely jealous of you.
And I forgot to ask, Raven, but where do you go in DC for yours? And what do you pay? If you tell me I can sample some genuine wagyu for $20 right in our mutual metro area, I’m game.
Rib eye, extremely rare, with grilled onions and mushrooms. Maybe a little salt, but just a little.
Rib steak, bone in. (All you ribeye eaters…don’t you like to gnaw on the goddamn bone afterwards? Best part.) Kosher salt, black pepper, a little garlic powder and onion powder, and crush some dried oregano between your fingertips and sprinkle it on. Rub it all in, let sit while the fire gets white hot, then grill till charred on the outside and medium rare inside.
Runner-up: a three-inch thick porterhouse, rubbed with a mash of garlic, anchovies, black pepper, and olive oil. Grill as above, then carve into slices and serve everyone.
Chimichurri sauce is nice once in a while, but a good steak doesn’t need tableside enhancement.