The entrecôte, or rib eye, and its big bone-in brother, the côte de boeuf, have perhaps the perfect balance of fat, lean, and marbling—the best mix of flavor and texture.
Dismayingly, all too many restaurant customers complain that it’s “too fatty,” as they are just too dumb to appreciate the best steak on the steer. They should probably stick to the leaner but very flavorful sirloin, which is what their dumb asses were probably thinking of when they put in their order.
Les Halles Cookbook
Strategies, Recipes, and Techniques of Classic Bistro Cooking