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Agreed, Ribeye is my go to, I do tenderloin / filet for the wife when I BBQ steak. I prefer ribeye over the other cuts, but only when I'm doing it at home. I've not been impressed with "ribeye" cuts at a chain restaurant like the Keg....at a real steakhouse they should be ok though.
For the Keg (and I do like the Keg as a chain), I usually do the Baseball top sirloin, Chicago style for the crust on the outside (cause we are all going to die of something) and rare to medium rare on inside depending on how I'm feeling that day.
It isn't nearly as good as a Ribeye, and a bit tougher in general because top sirloin, but still a good steak with a few glasses of wine and a twice baked potatoe.
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