If I see a steak w/ that grade at the supermarket, I will probably pass because it looks "fattening" but I understand that's probably what separate this grade from the other. If you put this steak on a pan or pan fry or grill , it'll be "balance of fat to lean" to have that "buttery, juicy, most, tender" taste.. but still, a little too much fat for my taste.
How do you usually cook a grade of steak like that?