For me it is a thick cut (1 1/2 - 2 inch), well marbled, Aged (wet or dry), Bone in Rib eye or porterhouse, cooked medium rare.
I love getting the bone, there is something primal about getting down to the bone, picking it up off the plate and sucking and nibbling it clean.
sprinkled with a little cajun seasoning or cracked black pepper.
NO STEAK SAUCE
Those who ruin a perfectly good steak with steak sauce should be boiled in the stuff!