Rib eye is about my favorite beef cut (although I'm thrilled when I have enough guests to cook prime rib roast).
I was in a supermarket today and saw some nice looking rib eye steaks (bone-in), but they were 1-1/2 pounds! (24 oz., 0.7 Kg) That's just too big!!! It's too much of a serving for one person, and when I'm entertaining guest(s) I like to serve everybody the same entree. Many of the most popular cuts can't be cut in half and yield identical servings.
A nutritionist would probably tell you to eat no more than 6 oz. (maybe even 4 oz. but scoff, scoff...). "No bigger than the palm of your hand." Yeah, right, maybe if it's three inches thick. (The steak, not my palm!)
Filet mignon is not my favorite cut because they're too lean, not enough marbling, but at least you can find them in the 6-8 oz. size. IMO that's a reasonable protein serving.
When faced with these Frankensteaks I just have a problem leaving some on the plate. I'm on a seafood diet. When I see it I eat it.
A good solution to this is to serve a reasonable size, maybe even a large reasonable size (12 oz.?) and when it's gone there isn't any more unless you want to drive back to the supermarket. (That's a good disincentive to over eat.) But steaks seldom come in this size. If anything I've seen a trend to larger and larger steaks.) One good strategy to serving healthful food is portion control.
Part of the problem is that cows insist on growing to some similar size and when the butcher cuts them up the only control he has is how thick do you want it cut? And I'm sure that many will agree that we like our steaks thick, not big.
I wish scientists could breed miniature cattle so that when you cut rib eye steaks you can cut them 2 inches thick and still have a reasonable serving size. Cattle ranchers would probably like bigger, cattle twice the size! I presume there's a per cow cost and per pound cost, and I presume the bigger the cow the cheaper it is for ranchers to produce. I bet they'd like a 20 ton cow 10 feet tall if somebody bred them!
Well I just wanted to kick this around, to have fun with a topic. I don't see any solution except to cook Asian like I often do (or cook stews, meat only roasts like tri-tip where you can cut any serving size) where portion size and portion control is almost always assured when you're eating with chop sticks. But I like steaks too. I feel that too often the serving size is just out of control. I'm not going to buy a 1/2 inch thick rib eye. (I've seen them, "thin sliced.") I can't cook that and have any sear and rare to MR in the middle.