Cheesesteak

Method

1. Wrap the 150 g of ribeye and put it in the freezer for 30 minutes, until firm at the edges but not frozen solid. Slice it against the grain as thinly as you possibly can — almost shaved — then pile the slices up and chop them roughly two or three times.
2. Put a large heavy frying pan or flat griddle over medium-high heat and add 1 tbsp of neutral oil. Add 0.5 thinly sliced onion with a pinch of salt and cook, stirring now and then, for 6-8 minutes until soft, slumped and golden at the edges. Push the onions to one side of the pan.
3. Spread the chopped beef in a thin layer over the clear side of the hot pan and leave it undisturbed for 1 minute to catch some colour. Then chop and turn it with the edge of a stiff metal spatula for 2-3 minutes, until the meat is broken into short shreds and just cooked through with no pink showing — do not dry it out.