Which steak should I order?

Five quick questions. The three cuts that fit best appear below as you answer, each with how to cook it and where to eat it.

1What matters most?

2How much fat?

3Bone?

4How will you cook it?

5For how many?

Your three cuts

How it chooses

Each cut has a profile: tenderness, flavour and fat from 1 to 3, bone, cooking method and whether it is a piece to share. Tenderness follows shear-force research (the tenderloin and the flat iron were the most tender of 40 muscles; ribeye and strip are consistently tender in the US National Beef Tenderness Survey). The rest is Steakpedia's editorial reading of each cut's page.

Sources

Belew, J. B., Brooks, J. C., McKenna, D. R. & Savell, J. W. Warner–Bratzler shear evaluations of 40 bovine muscles. Meat Science 64: 507–512, 2003. doi.org/10.1016/S0309-1740(02)00242-5
Martinez, H. A. et al. National Beef Tenderness Survey – 2015: Palatability and Shear Force Assessments of Retail and Foodservice Beef. Meat and Muscle Biology 1, 2017. iastatedigitalpress.com/mmb/article/id/9443