What You Should Ask Your Butcher Instead Of 'What's The Cheapest Cut?' - Tasting Table
Instead of cheapest, ask for the 'best value for [your] cooking method.' That small shift in wording can make a big difference in the 'final cut,' so to speak.
How Morton's Steakhouse Really Cooks Its Steaks (And How To Do It Yourself) - Tasting Table
Morton's recommends choosing well-marbled 1.5–2 inch steaks, bringing them to room temperature, searing at 425–450°F to form a dark char, and flipping only once.