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I don't like ribeye either, too fatty.  Grilling doesn't render fat like slow-smoking does so the really marbled cuts are not to my liking for grilling.

Strip or filet are my steaks of choice.

I'm the opposite. I like the marbled cuts because of the fat content. Although I'll grant that ribeye can have some big chunks of fat between the meat, which a lot of people don't like. Even in prime rib, those big chunks of fat don't really render [i.e. liquefy]; they just get soft. 

But I figure those who don't like the fat can eat around it pretty easily, but the marbling goes a long way to give flavor and moisture in the portions of meat that you're eating. And people like me eat the fat too. 

I find filet to be a bit light on flavor for my taste. Strip has some flavor, but I don't prefer the texture of strip over ribeye. 

my 2nd choice is the sirloin - great flavor - usually not as well marbled, but a big bold beef taste

Yeah, sirloin is harder to appropriately cook and maintain tenderness, because it's not a naturally tender meat. But the flavor is great. 

My love of tri tip is well known, and that's a portion of the bottom sirloin. It's got great flavor, and properly prepared/sliced, is tender.

It's a cut that's easy to cook badly, but quite honestly not very hard to cook well, if that makes sense...

I'm the opposite. I like the marbled cuts because of the fat content. Although I'll grant that ribeye can have some big chunks of fat between the meat, which a lot of people don't like. Even in prime rib, those big chunks of fat don't really render [i.e. liquefy]; they just get soft.

But I figure those who don't like the fat can eat around it pretty easily, but the marbling goes a long way to give flavor and moisture in the portions of meat that you're eating. And people like me eat the fat too.

I find filet to be a bit light on flavor for my taste. Strip has some flavor, but I don't prefer the texture of strip over ribeye.

I don't like prime rib/standing rib roast either, for the same reason.  I hate chunks of fat.

Even BBQing a brisket, I prefer the lean flat, over the fatty point, again for the same reasons.  Even though the fat is rendered in a smoked brisket, it's still there, and I still don't like it.  I'm definitely in the minority on that, though, as fatty brisket actually sells for a premium over lean in this state.

That Fox Bros place does some great brisket, but they are from Texas.

the best BBQ in my area is a place called Aggies.

yup, Texas aggies - transplanted

utee's favorites

No graduate of a school wears their class ring at a higher rate than an Aggie.   They will also demonstrate how the ring is a bottle opener.  Which is helpful.  

I dont even have a class ring.

yup, all the Aggie spirit crap was probably overflowing the house, so they opened a BBQ place to they had a better place to display it prominently to the public

http://www.aggiesbbq.com/venue.php