I’m with those who find it to be on the fatty side. Some have mentioned excessive seasoning, too; I thought this was just a local idiotsyncracy (spelling intentional!), as I can’t find a single unseasoned piece of restaurant beef in this town. Some salt & coarse-ground black pepper do me quite well, thank you. I prefer a standing rib with Yorkshire pudding and (don’t curse me) Stouffer’s spinach souffl� on the side.