The main "premium" steaks are porterhouse/t-bone, ribeye, tenderloin, and NY strip. NY strip has more flavor than tenderloin (and is cheaper) and is easier to cook than the other two, so it's what I recommended. (And it's what I like, too -- when I go get "a steak" for myself, I usually get a NY strip unless there's a really compelling sale on ribeye or porterhouse.)