.......
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.