Steaks I like to
are:
Rib Eye - Robin's favorite and a great steak to Q since it has a lot of fat in it. I go to the butcher and ask him/her to cut me 1lb+ ribeyes from the rib & leave the bone on it (Robin is not a porker like I am so she shares hers with our youngest son, Sean. Our Oldest son-David-can eat two and still be hungry). Due to the higher fat content you don't have to necessarily buy the most expensive cut of meat. Experiment and see what works at your stores. If you're going to cut these Steaks in half then ask for some w/out the rib-but be warned that a steak cooked and eaten with the rib is a little closer to heaven.
New York Strip - a great NY Steak is my all time favorite in life. But...you must buy a little better quality if Q'ing up a New York. Talk to your butcher and ask which are the best to BBQ. Of Course, "Prime" regular beef or Black Angus are great (and expensive). I get great New York's and Delmonico's (a form of the ribeye) at a local butcher. These are not "Prime" but are excellent. They cut the steaks right off the slab. YUM! A NY strip is the Cut of the House at The Palm. I've also had great New York's at Smith & Wollensky's in Manhattan and at Ruth's Chris in Washington DC.
Porterhouse - our son David's favorite. Excellent for Q'ing. A porterhouse is half Fillet Mignon and half NY strip w/ a bone in the middle. If you're at Morton's Steak House this, is the 'Cut of the House'.
Delmonico - similar to a RibEye. An excellent Steak with a good fat content for flavor and juiciness. Everyone in our family likes these.
Filet Mignon - I personally don't usually BBQ these because there is almost no fat - a very lean meat. But I mention this because if you are on a very low fat diet and still want the great taste of a BBQ STEAK then a good Fillet Mignon is a good choice. The butcher I mentioned earlier has specials on pre-cut fillets and once in a while I'll pick some up for a change, or if I'm doing a Surf and Turf. In Maryland we have Crab Feasts. The guys are usually hungry an hour afterwards. Sometimes we start up the fire about the time we finish the crabs and then an hour later we have BBQ Steaks-the Fillets are excellent for this.
---->Keep going to page 4 to read about other cuts of meat I enjoy BBQ'ing