Quote from: JimboToronto on Today at 06:20:27 PM

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Ribeye, Med-Rare... Prime Rib, dab of horseradish... Ground Chuck, wrapped in Bacon...

Dude.. lose the rib eye (not the horse radish though ) and go with strip steak, cut extra thick, cooked in cast iron skillet on high heat to sear and create Maillard reaction. Medium rare.
Baked potato with sour cream, butter and chives, roasted head of broccoli with olive oil and infused garlic cloves...
Smoke a fatty and indulge. Its's one of life's simple pleasures. (in my book anyway...)

use only grass fed brisket.

Personally, I'll take top blade (flatiron) over either ribeye or striploin any day, although I do eat all 3.

It's more tender and more flavorful than either. The only thing more tender than the flatiron (infraspinatus) is the tenderloin (psoas major) which is seriously lacking in flavor.

I also consider medium rare to be overcooked.

As for the beef itself, I prefer grain fed and barley finished Wagyu, Longhorn/Charolaise cross, Limousin, or Hereford, but Angus will do in a pinch.

It absolutely must be humanely harvested, preferably on-farm, and dry aged for 21 days. I think 21 days is the sweet spot. Too much fear in slaughterhouse beef. It affects the flavor.

True that. Neighbor farmer calls the slaughterer to come for a visit to the farm, to eliminate the fear factor.
However, worth to add, ageing introduces oxidation of saturated fats and in turn produces carcinogens. This is why red meat is considered to play a role in cancer development. I think you have to eat a lot of it for a long time, to really increase your chance of developing cancer, though.