Great post. It’s all in the prep work which people have lost sight of.
I take advantage of Acme’s Buy 1 Get 2 Free petite sirloins. I freeze them and when I want to cook one, I slice it super thin while still partially frozen. Then I “velvet” the meat by marinating in baking soda and a little water. It’s what Chinese restaurants do to soften cheaper cuts. It’s a great hack.