Personally, I think that the worst thing you can do as a steak *consumer* is buy cheap-ass bottom round and cook it up as a "steak". You cheat yourself, and possibly create the idea in the minds of those you cook for that steak is a bland, dry meat that must be seasoned to hell and back before it becomes palatable. I know my family did this for me (not that I blame them; we had some hard times economically and I'm sure there would have been rib eye in place of bottom round if things had been better.
)
However, nowadays, I would rather eat steak one third as often, and eat USDA prime rib eye, lightly dusted with kosher salt, seared over high heat and then moved over lower coals for 10 minutes on a side...
(damn. Now I have to go to work and think about dinner all day!
)