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Well we're gonna have to agree to disagree on that one. Ribeye is, to me, the best steak cut.

But even beyond that, ribeye is expensive as hell. It's expensive as hell because it's flavorful but it's already tender enough to cook med-rare. I find things like short rib and chuck are MORE flavorful than ribeye but they're not tender unless they're slow-cooked--or if you grind them.

I feel like throwing ribeye into a burger blend is just trying to make it unnecessarily fancy. And I'm a fancy fella in the kitchen, but it just doesn't make sense to me.

I'm good with that.

On the very rare occasion that I actually grill a ribeye, it goes to well. It's the only way to render the fat. I've not tried sous vide. Maybe that would help?

Oh man I am so dang hungry for that burger now.

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I'm good with that.

On the very rare occasion that I actually grill a ribeye, it goes to well. It's the only way to render the fat. I've not tried sous vide. Maybe that would help?

Not a fan of sous vide on ribeye. I prefer a high heat grill. 

Granted I find that a high heat grill will soften the fat on a ribeye but not entirely render it out--but I like that because ribeyes have soft fat to begin with, and I'm not afraid of a little fat. 

But I don't really find that sous vide makes any appreciable difference to the fat in a ribeye. I suppose you could hold it at med-rare temp for many hours, but I think you'd screw up the texture of the meat trying to do it that way. 

The only actual steak I like to use sous vide for is filet. It's already lean so rendering fat isn't necessary, and if you want a very nice edge-to-edge med-rare it's really easy to do. But I don't really like filet much, because of course it's so lean. It's not particularly flavorful. IMHO the allure of filet is tenderness, not flavor. 

I have tried sous vide for tri tip, which can be really interesting because tri tip is naturally tough and a longer (12 hour) sous vide bath can actually turn it pretty darn tender, but I usually just grill it because when sliced properly against the grain, it doesn't really eat tough, much like flank steak. 

my ribeye won't be cooked thru and neither will my burger

I like it pink!

much like a sirloin 

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my ribeye won't be cooked thru and neither will my burger

I like it pink!

If you're ever out this way, I'll challenge you to taste test my burger cooked to 150*. 

Not that it'll make you a convert (b/c you can't cook a burger that way with supermarket too-lean ground beef), but I think you'll at least appreciate that it's delicious as hell even without being pink. 

Agreed on ribeye of course. Anything beyond med-rare should be grounds for public flogging.