I'm not sure I would even like such a fatty piece of beef as btbyrd showed. He says 50 percent fat, but it looks maybe 65 or even more to me. I know people love this kind of beef and it commands a supreme price. I also know that while rib eye is my very favorite cut of beef, I always discard any thick pieces of fat after cooking and plating. I, for sure, am a fan of well marbled meat, but I would have to experience this extreme example for myself before I could form an intelligent opinion about it. I cut off thin pieces of crispy fat and eat them. I get rid of anything that is white, unmelted and not crisped.
I do know that when I cook my much more pedestrian thick rib eyes, which always have a collar of fat on one side, I aggressively salt that fat. I "burn" my steaks Pittsburgh style over charcoal. It usually only takes about 10 or so minutes total cook time over a very hot fire for an inch and a quarter steak. I think it's a waste of money to cook a good steak any other way. I'm lucky that my husband actually comes from Pittsburgh and loves them just that way too. Nice char outside and still mooing in the middle, barely warm red center with plenty of au jus oozing out on the plate and staining your baked potato red. I have been known, when no one was looking to lick the au jus off a plate. 
But yeah, in my limited experience, fattier = more salt needed.
