Besides the price, another problem with buying steaks in Taipei is the lack of varieties. The supermarkets mostly just have a few cuts, namely, ribeye, fillet, strip, and sirloin. They don't carry the cheaper cuts that I like to buy, such as skirt, hanger, brisket, or flank.
As for the cuts that are available, the steak in the supermarkets do not come with bones, especially the ones from the U.S. Taiwan only allows boneless steak to be imported from the U.S. because of concerns for BSE (Bovine Spongiform Encephalopathy) or Mad Cow disease. Therefore, while I typically like to buy a bone-in ribeye, because I think the flavor is better, I have to settle for boneless steaks.
Cooking an expensive ingredient at home always seems to be a bit tricky. If a mistake is made there isn't anyone else to blame, the dish can't be sent back like in a restaurant; it is really just like throwing money into the trash bin. To cook the ribeye steaks I decided to follow Alain Ducasse's advice. Instead of using the oven or broiler, I cooked the steaks on top of the stove to have better control. I did not use super high heat. I seared the steaks first and later added butter and garlic and then constantly basted the meat until they are cooked to the right temperature. Then I let the steak rest for half of the time it took to cook.
In short the steaks were quite delicious. Although they are expensive, it is an indulgence worth having every so often.