I'm not picky as to which (true) morels I eat. I love them all! I've never tried the Beef Steaks, but after finding out their dubious makeup, I'm not sure I ever will. I've also had one occasion to eat the tallish half free 'morel'. There were a couple of those mixed up in a batch that I had to buy one year. I don't think that the flavor or even the texture of those is really all that great, so I pass them up, too.
That said, first I halve and wash my morels draining them thoroughly on a stack of paper towels. I pat them dry. Immediately after cleaning them, I dredge them in egg wash and then in a mixture of half flour and half Jiffy Mix Corn Bread mix. Then I slowly fry them up in real butter - never margarine or other oil of whatever sort - turning several times. Once they are a nice golden brown, they are ready to eat or store away for later. I don't season them because I want to be able to enjoy their own delicious delicate flavor.