Quote:
Originally Posted by BIGBrandon2785
How would I do a shaved rib eye,you mean just sliced thin or like a shredded kinda deal??
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Can you get the meat department at your grocer to work with the deli department to put a ribeye steak on deli slicer and slice it to sandwich thickness?
Nobody here will do that for me, so I do the best I can at home. You will probably have to do the same. It doesn't have to be "shaved." If you can do a 1/8th cut with a knife, that will work fine.
I like to toss my onions onto the cast-iron skillet first, and then add the thin sliced beef, so the onion flavor cooks into the beef. I don't know it that is the proper way, but I like it.
CD
