For Christmas dinner, I was thinking of making the guys either a NY Strip Roast or a Ribeye Roast. I'm looking for opinions and preferences as to tenderness, juiciness and marbling. Angus or not? Are the leftovers good for sandwiches? I'm not a beef eater(it will be fish for me), so I'm curious as to the answers from the SE beef eating community. Perfectly adept at cooking beef, but any recommendations are most welcome!