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Message: [QUOTE="HuskyHawk, post: 3577158, member: 1414"] I never understood the ribeye thing. I like tender beef, but not fatty. Filet is my first choice, medium rare, grilled. NY strip can be very good if not too fatty. I am fine with a marinated sirloin or sirloin steak tips, or even a London Broil or the flat iron steak suggested above. Marinade is the key to the less tender cuts. I use an instant read thermometer, but it never seems to really give me the results I want unless the cut is just the right thickness. A thick cut really probably needs the sous vide approach and a thin cut is also a challenge. [/QUOTE]