The thought of eating meat that is "sliced across the muscle fibers" grosses me out, but I love steak anyway!
I also enjoy a good steak on occasion!  How do you like your steak cooked?
I know they can be pan-fried or broiled, but I love them on the grill.  I like rare, too, which bothers some of my family members.  You?
I agree that rare tastes better, but I get nervous about eating under-cooked food.  I prefer the filet mignon, you?
Do you buy a whole tenderloin or have the butcher cut the filets?  I love filet mignon as well as rib-eye.
I usually get them cut to my preference.  I am definitely not good at butchering!  You? 
I buy the whole tenderloin, because it's a better price, but I ask the butcher to cut them at 2 inches thickness for me.
I will have to remember that!  Is 2 inches the best thickness?
sirloin (called the rump in Commonwealth countries). The tenderloin sits beneath the ribs, next to the backbone. It has two ends: the butt and the "tail". The smaller, pointed end—the "tail"—starts a little past the ribs, growing in thickness until it ends in the "sirloin" "primal cut", which is closer to the butt of the cow. This muscle does very little work, so it is the tenderest part of the beef.
Processing and preparation.
Whole
List of steak dishes
This is a list of steak dishes. Steak is generally a cut of beef sliced perpendicular to the muscle fibers, or of fish cut perpendicular to the spine. Meat steaks are usually grilled, pan-fried, or broiled, while fish steaks may also be baked. 
Meat cooked in sauce, such as steak and kidney pie, or minced meat formed into a steak shape, such as Salisbury steak and hamburger steak may also be referred to as steak.
Beef.
Beefsteak is