Steaks
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Can't go wrong with ribeye, porterhouse

For tender steaks like ribeye, filet, strip, t-bone, just season with
salt and pepper, then cook.

Sear at 425F+ for the outer layer

Cook at 300-350 to bring up to internal temp.

Possibly baste with butter and/or chopped rosemary while cooking.

Rare:        120F
Medium rare: 130F
Medium:      140F
Medium well: 150F
Well done:   160F+

Rest for 5-10 minutes after cooking, then slice

From https://www.mashed.com/230024/cuts-of-steak-ranked-worst-to-best/

Round: tough, maybe roast instead
Flank: tough, needs marinade
Bottom sirloin: good for roasting. Or marinate to soften, but chewy
Strip: between tough and tender, good flavor
Vacio/Bavette: good flavor.
  Argentina: slow grilled, sliced.
  France: Cut into steaks, marinated+grilled or pan-fried in butter
Top sirloin: flavorful, not too expensive, great value
T-bone: contains both strip and tenderloin
Flat-iron: great meat that is butchered around a tricky sinew.
  Smaller. Cook medium-rare with salt+pepper
Porterhouse: like t-bone, thicker, more tenderloin, bigger
Hanger: Underrated, flavorful, tender, easy, affordable, less available
Tenderloin: tender, less flavor, pairs well with bacon; use butter
Ribeye: best