Ribeye

This cut typically has more marbling than any other, which melts into the meat as it cooks and makes it juicy. The more marbling it has, the richer the taste.

A marinade could overshadow the beefiness, wasting the most desirable aspect of the cut. The cut is among the most expensive, so it’s best to enjoy it the way it is.

Strip Steak

Less fatty than the ribeye, this cut is prized for its juicy marbling and rich flavor, which a marinade would detract from by introducing other components.

Filet Mignon

Despite hardly having any marbling, this cut is the most tender. Unlike most other lean cuts, filet mignon has little connective tissue, which keeps it tender.

It has a milder flavor that's a touch sweeter, which a marinade would overwhelm. Moreover, if you're going to invest in this pricey cut, you should appreciate it in its pure form.