I made a couple ribeyes tonight (seasoned with salt, pepper and some scotch bonnet powder and a perfect medium rare), asparagus with mushrooms and onions, and a twiced baked potato with gournay cheese, cheddar and bacon.
It's my favorite cut and I rarely buy anything else. The grocery store by me finally got the hint and started selling thicker ribeyes. A little expensive but well worth it. The skinny ones they use to sell are worthless.