All steaks need to be dry cooked; not always though.
1. The worst cut in the world: Eye of round. What do you do with it? I do mine over dry heat; meaning not over a grill, but in a pan. It's important to use lots of fat. Sometimes, depending on where the steak is cut from, the steak can be very edible. The eye of round I think is one muscle, but that muscle has spots which are more tender than others.
2. Rib eye; enough said. Don't mistake a rib steak for a rib eye. The rib eye is a muscle that's taken from the center of the rib steak. I don't like rib steak. I do however love prime rib roast.
3. Tenderloin. The best part of the tenderloin is cut from the center. The ends are good. The whole cut must be stripped from the silver skin.
4. Inside round: Another chewy thing. It's edible as is, but a good Frenching doesn't hurt.
5. Top Sirloin: Very good, but there is gristle in there and one needs to know what it looks like in order to remove before cooking.
6. Outside Round: No thanks. That cut is only good for braising. Never mind the dry heat crap.
7. Of course the whole loin is good: Rib steak(so so), T-Bone, Porterhouse, Strip loin(aka New York Sirloin).
8. Flank steak: Never had it, although I've been assured its good when cooked quickly to medium rare and sliced across the grain.
9. Hanger Steaks: Never had them, but correct me I'm wrong, this steak comes from the chuck eye.
10. Skirt steak? WTF is that? I sometimes wonder if it's part of the flank steak?