Part of the cooking is what you buy at the store. For years the steaks I cooked and also "prime rib" were forgettable. Hardly worth the effort. I probably bought most of the meat on sale. My wife brought home a "prime graded" filet, and I became a great steak cook. I had probably been buying choice or good cuts. Now, when we have beef, which is not often, we get "prime" graded meat. The same with a "prime rib" . Get a prime grade and you won't regret the expense. Most restaurants have prime rib on their menus , but I doubt most actually serve a "prime graded" piece of meat. I find restaurant prime rib often disappointing.