Regarding steak cuts not prepared as steaks:
There was a place in Austin called McKlesky’s (sp?), and they made the best steak sandwiches I’ve ever had. They used whole, thin-cut ribeyes, and marinated them overnight in red wine. That place became our game group’s go-to as soon as we discovered it.
Because of the cut’s thinness, you couldn’t reliably get them cooked less than medium. But by virtue of the combination of cut, marinade and seasoning, it didn’t freaking matter. Your sandwich was going to be tender, juicy & flavorful.
Alas, it didn’t last. The owner sold the restaurant, but the new owners didn’t buy the recipes. The difference was an immediate and noticeable drop in quality. We gave up on them after 2 visits.