The issue I have with ribeye is it's a pretty heavy cut – especially grain fed wagyu. Especially when the cow is grain fed. A nice strip (sirloin) is a bit more tender than rump and runs much leaner than ribeye. Of course every steak has it's place, but my go to, especially as I get older, is less marbling. The issue with the leaner cuts is there's really nowhere to hide if you overcook them or if the quality isn't good. Marbling can paper over a lot of those two issues.