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