>>10374876I took a few thin cheap ribeyes I had, froze them until firm, and then sliced into 0.5cm strips. It's not machine-cut thin, but it works as long as you simmer them in sauce long enough to soften up.
Had I cooked them like a steak, they'd probably have some nasty gristle and connective tissue that wouldn't soften up.
I want to molest Noel's fat pad.
