For economic purposes you can't beat skirt steak. Its similiar to the flank steak in that it needs a good marinating and to be cooked and cut correctly but the flavour is superb. As for the standard high end steaks I like a good new york strip personally but only if I can cook it I find 90% of the restaurants, (except the stupidly expensive high end places) don't understand how to cook a steak properly.

I cook skirt steak all the time using this Alton Brown method and it works incredibly well. Plus you get to cook on pure charcoal.

Just make sure you cook it from room temperature, use a little bit of good high temperature oil to help conduct heat and have a heat source that is blazing hot.

Oh and make sure the meat rests before you eat it.

PS: I've been street luging hills in and around Toronto recently, for anyone who loves to go fast you don't get to have much more fun.