Rib Eye. Oh my, how I miss them. I don’t think I have grilled steaks since before Covid. Fucking wings from Aldi’s is our “let’s splurge and grill out” meal now.

I’m gay

Picanha

Both are good.

Sirloin takes to a marinade like a champ and is awesome for steak sandwiches or other purposes.

A good rib eye with a small eye, and three big distinct sections. Dry aged if you can get it as well

Sirloin for flavor over tenderness and richness (fat). If you prepare it correctly and it’s a good quality peice of meat, toughness or dryness shouldn’t be a problem.

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?

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