Re: Tenderizing meat

On 12/16/2024 6:28 AM, Cindy Hamilton wrote:

I want to remember to get some thinly sliced ribeye to have in the
freezer for when my husband can't think of anything good for lunch.
He had PB&J yesterday.

I was thinking about thinly sliced ribeye the other day.  This was sliced about 1/2" thick, lengthwise, not deli-sliced.  I remember a sandwich (naturally called a ribeye steak sandwich) at a restaurant.  It was served sort of like a French Dip (sans jus) on a toasted bun.  The thinly sliced ribeye was was cooked hot and fast on a griddle, still very pink in the middle.  Excellent sandwich!  I'll have to ask at the butcher shop if they will slice a ribeye lengthwise like that for me. Most of their ribeye steaks are at least 1" thick.
Jill