i've got an 18# standing ribeye roast in the freezer... going to cut at least a dozen steaks out of it, bone in. ribeye's have the marble in all the right places to produce the flavor, no doubt. the strip only has that one prominent line down the outside of it. i DO like a good strip for the density, sometimes.
the filet has plenty of flavor by my reckoning- though it has to be aged out of it just right, and it really disturbs me to age and then cut 1/3 to 1/2 of it away...
since i started cooking them low and slow, and searing at the end i've not had a problem with getting the right sear on the porterhouse... i prefer an open flame and use a cast iron pan with melted butter and a dash of olive oil... pull the steaks out of the slow cooker, drop them in the cast iron for a good coating, and then drop them over the open fire for no more than ten seconds a side... it's the only way i know how to get the edge-to-edge rare-medium-rare temperature inside, and the nice slightly crusted bark outside. the fire gets the tight areas especially with the fuel (butter/oil).