You really just cannot get a perfect steak in a restaurant. I've been to some pretty high dollar steakhouses where some of the steaks run you over $100 a piece (Kobe Beef), and with regular repeatability I am able to produce the same if not better results at home. To me, a good ribeye makes for a good steak if you are on the cheap, but the higher grade sirloins make better steaks and they are so juicy they leave a sea of juice on the plate without all the heavy fat. I've learned that using good meat, searing it, keeping the spice simple, and slow cooking it makes excellent results for medium rare - medium well steaks. Even the well done steaks I've done have had some juiciness to them.