I made pho yesterday, and forgot that I had plenty of beef bones, but no meat (other than a few frozen steaks). I had just bought a hunk of rib eye roast (Easter sale…), which I had cut into steaks and I realized that I had an odd triangular piece of beef left over. Sliced thinly as best as I could and used them in my pho, and it was delicious!
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Rib-eye pho the win!
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It is hard to beat a ribeye done in a carbon steel pan with just salt and butter. It needs to be thick enough that I can monitor it for MR. I love hanger, but it has become very hard to find. So I worked on my skirt steak preparation. Cooked rare in a carbon steel pan and finished with a red wine, salt, and pepper reduction. When that reduction mingles with the mayonnaise for the frites, magic happens. HEB often has a nicely marbled sirloin labeled Wagyu. It either gets the same treatment as the ribeye or is sliced raw and thin and dropped into ramen to heat in the broth or into Stroganoff to heat in the sauce. My wife and I like to get a large ribeye, slice some for dinner, often with hash browns and creamed spinach, and use the rest the next day in cheesesteaks.
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I’d consider myself terribly lucky if you were to cook a steak for me sometime 
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I would feel lucky as well. You might hit the jackpot, but the obligatory accompaniment to steak, martinis, has been known to derail the process!
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If by “derail” you mean “make it more fun and exciting”… I’m there for it!
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How much bromelain do you use? Or do you buy a bromelain-containing product specifically made for meat tenderizing?
Can either of you adopt me? I’m quiet and don’t take up much room.
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It usually means the ribeye is closer to medium, not a big deal, the skirt steak goes beyond rare, more of an issue because it gets tough quickly, or one or more of the sides is a cluster (IDGAF. This is about steak and martinis. Nobody was ever mad at getting the Doors but missing the Cowsills.)
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