IMO fat = flavor. I like ribeyes why? Because they are marble with what? Fat. In the end it is what you and who you are cooking for want. I myself love marbled beef and pork. It just has that it factor.
I still have some in spots on mine. I use CI almost every cook. I worry about the inside more. I would try getting it hot like to the point it starts to smoke and maybe use apple cinder or reg vinegar on it. Then reseason it.