To cook at home my go-to is tri-tip. I've got that one down. I do dry-aging at home so I've got some really nice 35-day dry-aged NY strip in the freezer right now, along with some 45-day rib-eye. Probably going to pull a few out for the weekend coming up. Sous vide to 128, seared in my cast iron pan in tons of butter and garlic.
In a restaurant my go-to is rib-eye. Not a fan of filet mignon as is just tender but boring and not much flavor. Other cuts tend to be just meh in a restaurant. I've put a lot of time and effort into perfecting beef cooking at home to where it's hard to find a restaurant steak I'm satisfied with. But rib-eye tends to be the best out there.
Another I really like if I can find it is a Denver steak. Not many steak-houses carry it and you have to seek out a butcher who can cut it properly, but it's just about the best cut on the cow imho.
I'll pick up a picanha now and then. But for the price, which tends to be inflated any more since it's becoming more popular, I'd just as soon have that tri-tip.