Both but usually grill strips as wife likes them better.

And fat is NOT bad for you unless you're eating to much crappy food.

Given equal marbling and thickness, I'll go for the NY strip. Although I do love that little semi-circle of meat on the outside of a ribeye. Don't know what it's called but it's probably the best part of a dead cow.

I used to find some really nice "chuck eye steaks" at my grocer. Man, they weren't real big but they were really well marbled, cheap as stew meat, and some of the best steaks I've ever grilled. I think word got out and the really well marbled ones have become the new "butcher's cut," because I hardly ever see them any more.