You are missing out on some truly excellent steaks: the hanger is like a cross between the ribeye and the skirt; the skirt is no slouch either! and if you've got some Activa RM handy, you can make a triple-thickness skirt, which is incredibly good; the spider steak (compare to the "oyster" of a chicken leg) is maybe the world's greatest sandwich steak; the tri-tip, which takes a marinade far better than any of the expensive steaks, and which the circulator will make just as tender as a fillet; and the picanha, which is the single greatest grill steak --- I would trade 2 ribeyes for 1 picanha if I was planning to grill.

Another fun rather obscure cut is the Newport steak, which is a different cut of the tri-tip. It's a cheap steak, but surprisingly good. NY butchers tend to have them for pretty cheap, 8-12 bucks.

https://en.wikipedia.org/wiki/Jack_Ubaldi

I went to Costco a couple days ago with the intent of getting some ribeyes, but they were even more expensive than filets if I'm remembering correctly. Probably one of the first times in my post-college life I've balked at the price of a grocery store item. I got a package of tri-tip steaks twice as large for a bit less, and they were delicious.

Consumers have finally started to realize that cuts like ribeye or flank are much better than filet. So prices have started to reflect that.

Supermarket steaks sure, but a good (dry aged) steak is expensive and they don't often dry age filets. Check the price differential for Pat's dry aged vs prime:

https://shop.lafrieda.com/collections/dry-aged-beef