"... I would rather delay gratification for an especially good cut of meat (fliet mignon, tenderloin, strip) ..."
If you don't mind advice from celebrity chefs, Michael Symon listed in his book Live to Cook five things you should buy, and number 4. was:
Beef tenderloin/filet mignon. Can we please get over our love affair with the most expensive and least flavorful part of the entire animal? Buy a beautifully marbled rib eye; it'll cost you less and make you happier.
In his recipe about hanger steak, Symon wrote:
This classic French bistro cut, the hanger, is also referred to as onglet or butcher's steak. The reason it is called the butcher's steak is because while everyone else is eating the flavorless tenderloin, the butcher is chowing down on this super-flavorful cut.
I have no experience, however, in any of this, but that's the goal for the summer. I bought Symon's book because of his Cleveland roots, his emphasis for salt, the chapter on pickles, and his opening paragraph in the chapter on meat with my emphasis added:
I am a carnivore for so many reasons. I love meat for its texture. I love ... eating flesh. Fish and vegetables, they don't have that chew. I love cutting into a big rib-eye steak or a grilled port chop. I love a charred outside combined with a beautiful fleshy center. I love fat. With so many other foods, all other foods, fish and vegetables, you have to add fat. Not meat; it's got the fat built into it, it's got the flavor and richness built into it.