Erik asks about steak. This is an easy one. The Ribeye. Flavorful, marbled, a great cut. I like it done simply, I like it with strong sauces or marinades. It usually has enough character to stand on its own – even with something like a Blackened Cajun treatment, the meat itself comes from.
This leads into another question, and the answer is: Ray’s the Steaks, in Arlington. My favorite steakhouse due to its simplicity and focus on the food. He uses a fairly lean Hereford, and butchers on site. Just excellent.