If price is no factor, I think I'd actually prefer a well marbled prime new york strip. Never had it because of price but wrapped up ribeye cap would be really tasty. Feel like ribeye is good but too many times it comes with unnecessary fat and gristle.
I am in the camp where filet is not too high because the lack of flavor. Super tender though, but I can make almost any cut filet tender using sous vide.
I wash myself with a rag on stiiick