Sirloin full stop it’s leaner and if you get good marbling fat content their divine or Chuck Roast skillet cooked like a steak.

I find almost all ribeyes to be overall too fatty now days like bacon too. Large chunks of fat inside the meat which can be hard and thick leaving very little actual meat to consume. Not paying to be scammed. I want the protein.

In this economy?

No, I don’t.

Ribeye.

I’ll eat whatever cut the butcher has on sale! Every meal a surprise!

Ribeye. Full stop.

Different steaks for different purposes

If you’re just gonna plop a slab of meat on a plate with some potatoes and such, I’ll go ribeye any day of the week (although there are other cuts I may actually prefer truth be told)

But if I’m making maybe tacos or something, I’d probably go for the sirloin

Ribeye. But I would also like to put a plug in for a perfectly prepared tenderloin.

I preferred sirloin before I went vegan. I like my steak rare enough the fat in a ribeye doesn’t render properly and that’s a little gross.

Ribeye if I’m just eating steak. Sirloin for carne asada.