Ribeye and Filet Mignon steaks are not a cheaper cut, they're loaded with fat, they call marbling, which is what makes them so tender and soft to eat...but I rarely eat those cuts because they are so loaded with fat. Sure the marbling is thin, but it's laced throughout the steak, and all that fat can't be good for you. If I eat a steak I either go for a porterhouse, top sirloin, T-bone or tri tip. Our household we don't eat a lot of red meat per say, we may eat it twice a week, sometimes 3 times, I'm not some overboard health nut, so if I'm in the mood for a steak then I'm eating a steak, and it's not that I would never eat one of the marbled types of meat, but I might eat one once or twice a year.
I do have to watch my cholesterol levels, they range from borderline to just below borderline. The doc told me once I shouldn't be eating butter and eat margarine instead; well, my wife had breast cancer and the cause of her breast cancer was from the same stuff they make margarine out of (that's all we ate for years prior to her getting cancer), so I asked the doc if the ingredients in margarine could cause cancer, he said yes with some hesitation, so I told him I would take my chances with butter and not margarine! Over the last 5 years I switched off of pure butter to a olive oil butter, it has less cholesterol stuff then butter has, but the drawback is it doesn't taste as good as butter but better than margarine.
