I was out on Christmas Eve for a fancy dinner, and they had an A5 cut on the menu, it was priced over $120 for the steak. They even sold an 'A5 butter' topping. Uh, no.
I am going to defend a ribeye steak a little bit here. Yes, there's fat, often a lot, but it really is a very delicious steak. In my view its all about the cut. Too thick, not good, you're going to have an outlandishly large slab of 'bad fat' left on the plate. No chance to hit that at medium (med rare) and do much with all that fat. Even at the right thickness of cut, you still may have too much interior fat which crowds out the ribeye cap which I find to be my favorite part of the ribeye. An ideal 16oz ribeye after eating, you'll be left with a strip of fat left over between the cap and the center cut. that fatty strip will be at most 1/2 inch wide and about five inches long.
at a restaurant that can be a dice roll, but butcher can't hide that from me.
NY Strip is perfectly fine, and easy to stay clear of fat land.