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For me it depends on how well it's prepared. I've seen $40 filets ruined by improper aging or bad cooking. Conversely, I've at a $6 sirloin that melted in my mouth. It's all in the prep.
Oh, and poll required...
Filet
Tenderloin (whole filet)
Porterhouse
T-bone (kinda like porterhouse but less tenderloin)
Strip
Ribeye
Sirloin (eww)
Flank
Flatiron (crap with good marketing)
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