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!

I don't think it really matters, if they are cooked well they can both be pretty amazing. Fillet has to be treated differently from sirloin/rump, either sear really quickly on in a very hot pan, then roasted gently, or even better turned into a beef wellington this is Tom Kitchen's recipe its time consuming and there is lots of technique involved but it is amazing!