Ribeye is my favorite. It has a good deal of fat which makes it taste incredibly good and juicy. It is pretty easy to cook and doesn't tend to get tough or rubbery if you mess up and cook it too long like the other cuts that are leaner.
I also use beef short ribs or beef shank for my bone broth stews since they have a lot of bone which is great for a good mineral rich bone broth. (great for digestion!)
Also, you can't go wrong with grass fed ground beef. So many options with ground beef. If you are going grass fed then get the fattier cuts. In all cases, if you happen to have conventional meat (non-grass fed) then make sure you get the leaner cuts of meat because of the Omega 3 to Omega 6 ratios. Grass fed beef has a ratio of 1:3 o3:06 while conventional meat can be as much as 1:10 or more.
I also agree with Hedonist to ask your butcher. If they are legit butchers than they will be happy to give you advice on what types of uses each cut is best for.
"If man made it, don't eat it" - Jack Lallane
People say I am on a "crazy" diet. What is so crazy about eating veggies, fruits, seafood and organ meats? Just because I don't eat whole wheat and processed food doesn't make my diet "crazy". Maybe everyone else with a SAD are the "crazy" ones for putting that junk in their system.