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Cutting the fat off the edge is easy.  

I'm a strip or Porterhouse/T-bone guy myself

ribeyes are most times too fatty for me, but I still won't cook them to medium

gotta be medium rare

once in a blue moon ya great a GREAT ribeye that isn't fatty and it can be fantastic

doesn't happen often enough to chance it

now, if I selecting out of the locker/meat case, I'll maybe select a ribeye cause I can check it 

this is why that cut is good for prime rib, oven cooking slower or smoking low and slow can render more of the fat

And if that's what we were talking about you might have a point.

But it's not.

And you don't.

  I'll stop, it's not fun when it's too easy.

I'm definitely all ribeye. Strip and tenderloin are too bland to be worth the squeeze. I did make some tenderloin flavorful enough to eat, but it involved slicing it thin, marinating it, then putting it on a stick. It was good, but it's price point makes that pretty rare. 

Ground ribeye is really good.

I'm definitely all ribeye. Strip and tenderloin are too bland to be worth the squeeze. I did make some tenderloin flavorful enough to eat, but it involved slicing it thin, marinating it, then putting it on a stick. It was good, but it's price point makes that pretty rare.

100%. For me, ribeye is where it's at. I'd take that over a filet any day of the week. 

you guys ever try the Japanese A5 wagyu? I bought a NY strip and a ribeye at couple different butcher shops to cook at home. Want to say they were $119/lbs and $129/lbs. Totally definitely 100% not worth it imo. Think that sh*t is just a gimmick. And it's so fatty you really can't eat more than 4-6 oz without getting a stomach ache.

It makes good ground beef for hamburgers.