Band of fat on T-bone...remove?

[Murdy]

I leave it on, if it's excessive, I will trim a little bit off.

[Spinaker]

I remove the fat on the edges on the steak. It curls up and turns to chewy fat and gristle. Marbeling within the steak is what is most important. I don't throw it out, I render it down in a small skillet then brush the liquid fat onto the steak while it is cooking. Then finish the steak with some flaky kosher salt. No better way to use it. (IMHO, of course) You wanna amp up flavor? Beef love is where its at my brethren.