JK, the fact that there is a new debate topic makes me excited!
I'm going to step in with the "sous vide" method for the tenderness and juicy factor. Go for 2 hours at 130°F - 135°F and finish off with a quick sear on a cast iron pan. Lots All of the butter.
Great article comparing the difference of sous vide vs. traditional method on Anova's website.
Here's a video of different sous vide times too, that I thought was interesting.
At the end of the day though, I think we can all agree on: the steak will be eaten. Unless you don't eat meat.
P.S. A sous vide cooker is such a great tool!! Super soft salmon, fall of the bone ribs, gooey eggs.... Mmmm.