Food

That's it. If it's a thick stick try to score the fat a bit and rub salt in it, when the fat reduces it'll season itself in it's own juice. I'm not getting involved in the whole rib eye vs sirloin debate as it's personal preference in the end. Personally I preferred sirloin, when cooked the right way. Fillet is not my thing. It's all about the marbling, just like a good jamon!

+1, I usually buy rump but if i'm feeling flush I will will buy a nice bit if sirloin, so tender.