Agreed, keep it simple...lightly rubbed with olive oil, coarse sea salt and fresh ground black pepper, grilled (medium-rare to medium) over open fire (not gas).

As far as cut...I prefer wild game (elk, venison, buffalo, etc.), over farmed beef! As long as it is prepared well, I like every cut. If you make me select, I would go with a bone-in porterhouse. It has the best of both worlds: a New York strip (loin) for it's size and flavor, and a tenderloin (filet mignon) for it's "melt in your mouth" tenderness.

Accompaniments? With a slab of protien like this, does it really matter? Baked potato, fresh salad, beans, corn, whatever. To really bring it all together, how about a nice bottle of red wine!

Now I'm hungry! What time is dinner?

(Note to moderators - we still need that little smily with the toungue hanging out drooling for posts like these!)