Originally Posted by rush
If marbling is what dictates the grade of a meat, even select grade Ribeyes are very dense with fat.
Marbling in no way dictates the grade of meat.
The point was that if you are buying a lower grade of meat where a subpar eating experience is to be expected one thing you can do is to buy a fatty steak, as a well-marbled steak wont dry out and toughen as much thanks to the fat.
Another suggestion someone made is to only cook the meat to rare (bright red) because barely cooking the interior keeps it soft.
Yet another suggestion for a relatively poor grade of steak (which is also good for cheaper cuts of higher grade meat) is to cut it across the grain. This means cutting it against and not with the visible muscle fibers.