Mine is simple:

Knock it's horns off, wipe it's ass and walk it through the kitchen.

I like my beef blue rare, and in regards to steaks, I'll eat sirloin, rib-eye, strip-loin and once in a while, tenderloin. Unfortunately, since my weight loss program almost 1-1/2 years ago, I eat been maybe once a week, so it's a real treat for me.

Canada has a steak chain called The Keg, and they serve what they call a "Baseball Sirloin". It's about 3-1/2" in diameter and usually 2" - 2-1/2" thick. Mmmmmmmmmm good.