Personally I prefer Prime Rib any day of the week, but I am mighty partial to bone in rib eye steaks on the grill, NY strips a second favorite. What say you?
However, I get Prime Rib very infrequently, so steak is the weekly choice.
Why bone in rib eye's you ask? Well I get the great tasting steak and the dog gets the bone. Everyone ends up happy.
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I can make a pretty good steak at home, I don't make prime rib. If I am treating myself to a steak at a restaurant (and I have heard they have good prime rib), that is what I will order. I bartended at a steakhouse in college. Excellent prime rib. Especially as the night went on. The 8 o'clock rib was better than the 6 o'clock rib primarily because the same au jus was used all night long, so with every prime that went out the door, the sauce got a little more meatier.
At home, even a ****ty cut of meat can be excellent if done right. Ribeye, T-bone and sirloin are really easy to prepare. Skirt and flank can be delicious with a good marinade (think tequila or a lime). Loin is about the only thing I don't do on the grill, not sure why, other than out of the oven it is divine.
I would also eat hamburgers 3 of 4 times a week. I seldom order them at a restaurant, because I prefer to make them myself.
Ribeye > Prime Rib >all other steaks. I always prefer the w/bone cut.
...but SUSHI rules!! Perhaps I've lived in California too long?
al thinks you are all morons for paying for the bone
Agree with Ms. Divine...Prime Rib if done right...dream from heaven.
I make the best Ribeye steaks I have ever had. Nothing at a restaurant can touch my marinade. 3 day minimum soak. Added bonus on occasion I do a parmesan butter broiled crust...double dream from heaven
I've dry aged in the fridge before, happy with the results, but not good at planning that far ahead.
al thinks you are all morons for paying for the bone
Al must drink girly beers.
al thinks people who drink craft beers are pretentious
I'm sure you and al would get along swimmingly
...but SUSHI rules!! Perhaps I've lived in California too long?
Nah, my prefect Surf & Turf is PrimeRib or Ribeye and Sashimi (though good scallops are a close second).
Unless you get your ribeyes from some forgotten freezer in Guam, they should never be marinated. That renders out the flavor and if you know how to cook them they're very tender. Marinating is for cheap, nasty cuts.
I do salt them violently though.
Nothing at a restaurant can touch my marinade. 3 day minimum soak. Added bonus on occasion I do a parmesan butter broiled crust...double dream from heaven
Let me guess, Lemon Pie Filling? 
4-5 bone standing rib roast. Cut it off the bone. Rub the entire roast with a brown mustard/horseradish/salt/pepper paste. Tie the roast back to the bone. 300 degrees until it hits 127. Take it out, cover it with foil, temp will creep to 135 over the next 15 minutes.
Bone in rib eye 1 3/4 inch thick or a 1 1/2" thick NY Strip. Salt n pepper only. Few minutes over blazing hot coals to sear. Finish with indirect heat to med. rare.
Can't lose either way.
