Another vote for ribeyes. Hirsch's meat market in Plano TX has cut to order prime that's outstanding.
I usually get counter cuts, and do the 4,3,3,3 minute cross and over on my Weber. It'll hit 500 degrees, and I leave it at that temp until the steak's nicely seared, then back off the temp for those that may want a less rare steak. Kosher salt and course free ground pepper are the only seasonings.
To go further, caesar salad and crispy thin fries are my sides of choice.
I generally add some garlic powder or garlic salt, as well. My wife complains when I don't, though I think either way is delicious.
