My mother told me the dietary fat in Ribeye steak “Cooks away” and therefore doesn’t exist. They make any sense

Basically she’s been telling me she removes the fat from the ribeye she bakes. But yesterday I asked her does she cut the fat off, she says no. I said I thought she did and she basically tells me “No, the fat melts away. Then we pour some of the oil out. So there’s no extra fat in it. Look it up” Like obviously beef will have fat, but as a dude with no cooking experience beyond heating slopped bean/chicken/rice/potato/vegetable gumbos and jambalayas in the microwave, I think this makes no sense! If you keep the pure fat on, it’s there. Period. What do yall think? Edit: forgot to add, the ribeye is cap off. But she says there’s still some fat on it. Like I said as a culinarily illiterate ninja (🥷🏿) I have to take her word on that. submitted by /u/Nubian_Cavalry