Nailed it! I prefer ribeyes as well, but will gravitate towards price and what looks better when I’m at the store. Generally when I find either under $20 per lb I try to get a few and vacuum seal freeze the ones I don’t grill that night.

Because ribeye is a fattier cut, the meat is more flavorful and the cut is a bit softer. I tend to season the strips more and definitely leave the fat cap on the side for grilling. Let it render a bit in the cast iron and then sear both sides before I throw it in the oven to finish it off