Got to agree with asone
Strip is the way to go. Got the best lean/fat balance for just the right texture and flavor. Especially if you get it at a plce that "dry ages" the beef.
I actually saw a meat locker where they were dry aging sides of beef. The beef had thick growth of mold all over the outside - when I asked what's up with that, they said that's what is supposed to happen, that the mold sucks moisture out of the beef and tightens it up and intensifies the flavor. When it's ready they just cut the mold right off.