I bought some beef bacon from a local butcher/smokehouse. It was not so good. I suspect it was thin smoked slices from near the brisket. But it got me thinking.
When a steak gets T-Rexxed, just the outer 1/8 inch gets crisped. Had anyone tried slicing a good steak, rib-eye, etc, really thin, and then searing for a few seconds? Not as thin as a "sandwich" steak, but like a really thick bacon. Seems like it might turn into a light, crisp bit of tastey.
But before I start cutting apart some nice steaks, and ruining them for regular cooks, I thought I'd ask if anyone had tried something like this.