Mebbe so. But I like a soupy beef hash sans potatoes that I eat over
hot water cornbread, or pone, if you will.

Problem is I've got lots of rib eye that we've been eating as steaks,
and have a portion set aside for roasting. I'd like to chop up a couple
of those steaks for my semi-hash. Is that criminal?

Most hash or beef tips recipes call for tougher meat and a long, slow
braise to tenderize.

If I'm crazy enough to use the rib eye, should I quick-brown, set
aside, make a flavorful gravy, then toss the meat back in? Should I
lightly flour the meat for browning or just deglaze the pan, add broth
or water/wine, then toss in some flour to thicken?

Obvioulsy I need recipe to get out of bed, let alone do anything in the
kitchen.