Ok TB chefs... what is your perfect steak? Being that it's a holiday weekend and all, i thought this would be good for anyone looking for ideas. Here's mine.. New York Strip. I've tried all the different cuts, but for texture and flavor, the NY strip is for me. I usually salt it moderately with kosher salt and leave on the counter (covered) for about 45 minutes before i grill. I rinse the excess salt off before cooking, pat it dry and only add a small amount of pepper before i hit the flames. While the meat is resting i make a compound butter with room-temperature salted butter and chives. I add a little smoked paprika too. Put in saran wrap, roll it into a log and toss in the fridge. Cook steak to medium rare and top with a slice of chive-paprika butter. Voila.