It's generally better than leaving solid fat in the meat (it can be chewy). Rendering it allows it to be absorbed by the meat while it rests, and also a lot of it melts off. When I cook ribeyes I end up with significant amounts of liquid fat left in the pan. I find that beef fat melts very quickly at high temperatures (the fat comes off while it's searing) as opposed to something like bacon, where you need to go low and slow to render the fat off and get it crispy.