BEEF SHAVED STEAK.

And as Mr. Dickson pointed out, shaved steak is an unintimidating cut for people who aren’t entirely comfortable at the stove. Precision timing is not required. The meat is going to cook quickly, and whether it ends up medium or well done it will still be tender. “Sometimes people don’t think they can cook a thick steak,” he said. “But nobody says, ‘I can’t cook that.’ ” Shaved steak, he said, is “foolproof.” YOU turn up the flame under a sizzling pan and sear steak for just a minute or two, barely cooking it before you sit down. The beef is remarkably tender. You are eating: A. Expensive rib-eye from the nicely marbled rib section; or B. Cheap, thin, chewy top round, from the hard-working upper leg? It’s a trick question because if the meat is shaved steak handkerchief-thin slices of beef cut across the grain it can come from any part of the steer and still be tender. “All cuts become almost indistinguishable when you slice them so thinly,” said Jake Dickson, the owner of Dickson’s Fa