Of the chains I used to like Hawksmoor and Goodman in London, but have no recent experience since I moved away. Elsewhere I’ve enjoyed Bistecca Alla Fiorentina as mentioned above, and Galician bone-in ribeye in Northern Spain. Whilst I enjoyed wagyu in Japan, I don’t really class it as a steak, it’s very different in taste and texture and it fundamentally lacks the char that I like so much in steak.

Like others on this thread, I now cook most of my steak at home using the reverse sear/kamado finishing method (particularly given in Ireland we have access to some of the best grass fed beef in the world).

I go through periods of favouring different cuts, I’ve been doing a lot of big cote de boeuf recently, but the quantity of usable meat vs fat and bone isn’t great given the high cost. I use a butcher with a big ageing room and you can get pretty much every cut in 14, 21, 28, 35 days aged. Interestingly I’d long stopped eating fillet/filet, as I perceived it lacked flavour, but driven by my wife’s preference I’ve really enjoyed a few thick cut, aged fillet steaks recently. Eating out a NY strip/sirloin would probably be my pick, unless I fancied something lighter or at a specialist place I might order hanger or bavette.

In terms of sauce. Bernaise. Always. Sauce au poivre if not available. I like chimichurri but don’t really believe it adds much to beef (apologies to the whole of Latin America 😁 ).