My personal favorite is a rib eye steak, rich in marbling, resulting in a tender, flavorful, and juicy steak. New York Strip is another great cut; it is leaner than a rib eye, and rather than having even marbling throughout, it has a thick band of fat (that isn't usually eaten). It's also usually a slightly less expensive cut than the rib eye. Note: if you're grilling a New York strip steak, you can cook it quickly in one zone of high, direct heat, as opposed to the dual-zone I recommend for the rib eye.