1. Tenderloin. 2. Top sirloin. 3. Top sirloin cap, also known as a Culotte steak. 4. Tri-tip steak. 5. Top round or outside round.
This is aged Japanese sirloin with very decent marbling and a good concentration of fat veins without too much marbling, the meat had a good depth of taste and was cooked over sumi bincho tan, a high-grade Japanese charcoal. These cuts are not suitable for direct high heat on a grill, as the fat gets singed and looses the needed muscle elasticity.
Sumi bincho tan: http://mesubim.com/2014/03/27/kiku-sumi-bincho/