Just sliced the steak........ I sliced it thin..... but then I noticed that that one section of the rib eye (you know, that outer section of either a rib eye steak or a prime rib) that always gets well done but is (OH SO) tender. I sliced THAT part separately and saved it for sandwiches, the rest of the 'eye' I cut up for the 'stoup' (combination soup & stew).
The soup was a little 'tomato - y' for my taste so I DID drain it a little and added some beef stock and then the steak. I may even thicken the broth for a more stew-like consistency.
BUT IT'S GONNA BE A W E S O M E!!!!!!!!!!
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