I kind of agree about the tenderloin. My wife loves it, but she is not as big a fan of beef as I am. It requires a sauce to have any flavor, IMO. I like ribeye the best and sometimes a strip if it is well marbled. I have never been able to cook flank or hanger steak without it being too chewy, so I avoid them.
ribeye is the King of steaks
Sirloin cooked medium rare is great assuming the spice mélange or marinade is right. Eat it cut in thin strips...delicious. Also more real meat per pound than a rib eye