Ribeye, the more marbled the better.
Filet mignon. Lean, and usually a smaller cut (a nice 8oz filet is perfect with a veggie and some form of potato).
New York Strip
my standard request at any Steakhouse restaurant.
Ribeye is my 2nd favorite.
The tenderloin can be cut into several different chunks of meat: tournados, chateuabriand, ternderloin medallions, tenderloin tips, tenderloin roast, butt tenderloin, short tenderloin, etc. Here’s a chart. It’s all beef tenderloin; it just depends on how specific you want to be and what your local cuts are, as butchering varies regionally. In the US, I would say the average person is more familiar with the word “filet” when referring to beef tenderloin, so if I cut up a tenderloin into steaks, I just call it “filet” when serving (dropping the “mignon” part, as it’s not necessary, and if you want to be technical, “filet mignon” is supposed to come for the ends of the tenderloin, and not from the middle.) Here you may also commonly see it labeled both as “beef tenderloin” and “filet mignon.”
I chose “Other”: hanger steak, AKA butcher’s steak. Not very pretty to look at, but the most flavorful piece of cow there is.
Ribeye, of course. I can take or leave the bone, but it has to be a great cut, such as from Costco and not Kroger.
I want to vote to filet so much, but honestly, it’s not very good on its own. There’s zero fat, the flavor is mild, but it’s oh-so-tender, and is the only possible thing that can be used for all of the various filet dishes (steak au poivre, bacon wrapped filet, filet with any number of awesome sauces), and ultimately, the need for something to supplement the filet makes it the loser in my book.
New York strip, although Kansas City strip (NYS with the bone in)* is fine, too. I mean, sure if a T-bone is on the menu but New York is not, it’s not like I’d gag on the fillet, but the New York gives me more of what I want.
*Don’t get me started on the “Bone-in New York” steaks I see in the store. Those are KC, dammit!
The correct answer is not on the list: “Yes, please!”
Bone in rib-eye is my favorite. Cooked medium rare with a baked potato with butter and cheese.
I was surprised by the results. I didn’t know the Rib-eye was so popular. The next time I have steak, I’ll have Rib-eye for the first time if available! 
Rib Eye, rare. Hands down.
They are fattier than other cuts of steak (which is why they taste better). I find that men want rib steak or ribeye, because they don’t give a damn. The Ukulele Lady (like a lot of girls) prefers NY strip or sirloin, which taste great but are much more lean.
Have to agree with Alessan – hangar steak, so I voted Other. Of the more tradition cuts listed, bone-in ribeye.
I like shell sirloin, which I think isn’t “real” sirloin but is a slightly tougher and tastier piece of meat. But I certainly won’t turn down a nice rib-eye, and the KC strip is also awesome.
I enjoy the t-bone type steaks, and love gnawing on the bones, but the sirloin is so much tastier than the tenderloin that I like to share it with a tenderloin-lover. 
I voted porterhouse but now that I think of it probably ribeye. Just give me both.
I love Prime Rib, but for actual treatment as a steak, I prefer the less-fatty Strip steak.
I’ve commented before on this board that I don’t love steak the way a lot of people love steak. It’s sort of wasted on me. I always say I prefer my steak ground into hamburger or cut into strips and stir fried. At a steakhouse, I’ll almost always get pork chops or lamb or salmon or scallops instead of steak.
So, I’ll say my favorite is skirt steak and, in particular, Mexican taqueria steak. Every once in a while, perhaps twice a year, I’ll order a steak taco. They’re usually ok but I often find myself wishing it was another chorizo or chicken or al pastor taco.
I worked as a cook at The Grand Concourse during their first year of operations. They were the best seafood place in Pittsburgh at the time, flying in fresh fish that had never been available before. They also had a few steaks on the menu, but didn’t expect to sell many.
The upper management (Chuck Muir’s people) were disgusted by Pittsburghers, who ordered more steak than if the restaurant were a steakhouse. 
My Dad worked in industrial sales and took a lot of clients out to dinner. One time there was some sort of conference in Kansas City and he and a couple clients went to a fancy steakhouse. One guy ordered snow crab legs.
Ribeye…but for the price, my favorite is chuckeye. Half the price of ribeye when I run across it.