Ribeye is my favorite, over very hot charcoal!
And to add a third must to Bill D's suggestions, be sure and let the steak rest for at least 3-5 minutes before cutting into it. It allows the juices to distribute evenly instead of running all over your plate when you cut it!
Another vote for Ribeye - Just seared enough on both sides to hold the juices in and give it that "Kinda Cooked" texture and flavor.
An initial thought that ran thru my bean was the possibility of Ribeye for lunch on the lake, but don't think that will happen.
You will be really impressed with this London Broil tho.
