>Possibly yeah, the only downside is this limits you to less fatty cuts  
>of meat, which means more effort getting fat in some other way.

I've always been able to find pretty fatty cuts, or cut steaks off a roast
that has a nice layer of fat on it. Otherwise, I just dump some good old
non-paleo butter overtop, or raw egg yolks (very tasty!) You can whip the
whites into a meringue, season, and then pan fry it in globs in lots of fat
til golden brown - they come out like little pancakes, and make a wonderful
side dish. Fairly quick too, and you just use the same pan while your steak
rests.

Tracy