T-bone or porterhouse: grilled, charcoal or mesquite, if you've got it. Baked potato, sour cream and butter (why not, if the steak doesn't kill you, the butter and sour cream will!) A nice green salad with fresh honest-to-goodness tomatoes
Ribeye soaked in brown sugar and soy sauce, grilled medium rare alongside giant portobello mushroom on there in tinfoil with butter, pepper and garlic. Maybe toss some taters on there too. Yep, yep, that's good eatin'.
Given that choice, I would take a nicely marbled ribeye. Among all steaks, I prefer the New York strip for its flavor. A bison NY strip, in particular: marinated in olive oil, red wine, garlic and rosemary, grilled carefully, and served with a Caesar salad.
I prefer a nice ribeye steak, about 2 inches thick, marinated in a mixture of fresh garlic, mustard, sesame oil, and teriyaki sauce. Grilled to medium rare over a hardwood fire and served with sauteed mushrooms, roasted asparagus, and a twice-baked potato. This requires a leather and tabacco Cabernet Sauvignon or an ice cold hearty ale.