I am judging a steak cooking competition tomorrow. It is any cut of steak and any method of cooking. Steak must be presented Medium Rare to Medium. If it isn't, it isn't allowed to be judged. I am expecting a bunch of ribeyes and I like ribeyes but when it comes to subjective testing like this, a judge that doesn't necessarily like all the fat can be turned off. My favorite cut of steak is a Strip. Perfect balance of texture, fat and ability to hold up to high heat well. It will be fun.