Ribeye steak sitting in a plate of blood is my favorite.
Personally, I prefer less fat in my meat, as I dislike the texture. A prime NY strip cooked on the rare side of medium rare is perfect, no condiments and I cut off the outside fatty edge. Aged meat is *cooked* to a degree by the process before any heat is applied.
When I cook for others, timing is so important, regardless of their preference, that I will not start the steaks until everyone is seated. They can eat their salads, but when their meat is done, it’s done. Grilled 4 minutes per side with another 2 minutes for the hemephobes.
I am finicky about roasts and game, too. If you let it go to medium rare, by the time it sits and is carved, it will cook further. So: everyone seated and ready and when the meat comes in it is perfect. Cooked to rare, sits until not quite medium rare (about 5” Ten minutes can be too long). If anyone wants it done further, I will stack theirs and they will get the last slices.
When carving the roast, the pieces need to be removed to the plates immediately and never stacked. If they are stacked, they will cook further just from the heat of the rest of the meat.
My late father, born in 1914, would only eat meat well done.
Yeah, I don’t understand why anyone would have NY Strip if they could have ribeye instead.