I just warmed up a ribeye my bride bought today. Deeeee-licious. I marinate in a tadbit of lite soysauce with salt and pepper and grill on high 3 minutes per side.
Porterhouse my bride and I will share. She gets the filet part and I get the Tbone part.
Tbone is great.
Ribeye is great
Strip is great
Filet is pop'lar but my last choice.
What do you like?

Really like Beef heart. Woulnd't complain about any cuts you listed but I love a good Ribeye.

Med Rare Prime Rib #1

Rib Eye steak...# 1 A

We buy a steer at a time locally. Been a half lately with most of the kids "on their own". I would eat a baseball steak over anything myself. Wife would agree with your choices Gary.

This

Bone on ribeye, rare, over charcoal.

Ribeye #1

Tbone/Porterhouse, Strip, etc is all good but I'm kind of partial to the flavor of a good Sirloin.

Prepared well it's hard to beat a good brisket. Slow cooked, corned, or pastrami.

Prime rib. Or a really good burger.

Smoked Brisket

Smoked Ribeye

Definitely filet.... then

porterhouse
strip
tbone
sirloin
ribeye

^^^^this...medium rare is fine for me

Anything past medium rare is burnt.

Med rare bone in ribeye.

Med rare flat iron. Cooked properly this cut is almost wagu.

This goes for me too. Then strip after.
Sirloin has good flavor but tougher than those previously mentioned
Filet is most tender but lacking flavor and if not careful can get a little dry

Prime Grade Rib Eye, boneless, about 1-1/2" thick, grilled on a Treager with mesquite smoke is pretty darn great.
The same cut, about 1" thick black & blue is also fantastic. Both medium-rare, of course.

Rib eye

Delmonico/rib eye no question

Prime ribeye. Salt and pepper and grilled to rare doneness.

Ribeye and hard boiled eggs for supper at work tonight

Outside skirt steak