Bored at work so sifting through some old threads and came across this one, a subject close to my heart!
Totally agree that for flavour you can't beat a Ribeye, especially off the BBQ. However I prefer to eat steaks blue (And as far as I'm concerned if a steak is leaking out a lot of blood its over cooked for me as it normally means the middle is starting to cook- I literally blast the outside and leave the middle raw to the point of being almost cold) So for home I tend to go for Sirloin as they come out quite tender the way I cook them, where as Ribeyes are a bit more chewy due to the fat.
No sauce, I just season with plenty of sea salt just before cooking. (I know this is not the done thing as some chefs claims it draws out the moisture but I don't give it time!)
For a treat at a restaurant I will go for Fillet, again blue and no fancy sauces - I want to taste the meat, not pepper os some blue cheese rubbish!