Well I tried the chuck eye cut last night, did nothing to if beyond the normal "Montreal Steak-in-Butter" that a grill all steaks with, and it was indeed awesome. Yes, there was a bit more fat to cut away, but it wasn't anything that 99% of humans on earth would notice as being different. I did a blind taste test with the neighbor, and he thought it was rib eye. He's an accountant and, well, "frugal" - so he's sold forever. I'll say this, next time I entertain a larger group this will be what I serve as long as I get to be selective on the individual steaks as I suspect as the cut gets farther from the rib cuts the marbling might change dramatically.
But on balance, it was AWESOME!!