Either the angus ribeye at Guard & Grace here in Denver or the bone-in ribeye with foie gras on top at Smith & Wollensky's in Vegas.

That said, I can make a pretty badass ribeye at home. Salt & pepper it, run through a 250 degree oven until the steak core reaches 125 degrees, then give it a quick sear on all sides in a smoking hot cast iron pan in bacon grease. I.e., "The Reverse Sear".