"Ignoramus31546" wrote in message
...
I bought some NY strip steaks for $3.99 per lb on sale yesterday.

It looked like fresh meat, but possibly not as tender as it could be,
just a hunch.

I want to grill them.

I recently bought a mechanical "meat tenderizer" that is like 16 forks
joined together (google for "jaccard tenderizer"), that pierces
meat. Also I bought some chemical tenderizer powder in a little
bottle.

My question is, would I benefit from, say, sprinkling over that
chemical tenderizer, then piercing meat with the mechanical one,
letting it stay for say 10 minutes, and THEN grilling?

Would that be helpful or would it be an overkill for NY Strip steak?

Or should I just grill it with usual spices?

I have never had to tenderize a NY Strip steak before (but we are spoiled by
our Alberta beef, so YMMV elsewhere). That cut of meat isn't overly tender,
but normally does not require any preparation - it is more tender than a
sirloin (typical house steak of most restaurants), but not a good as the
rib, T-bone etc. cuts. If you like your steaks marinated (though a NY
strips claim to fame is it's naturally great flavor and normally just needs
a bit of salt/pepper etc), use a liquid that also tenderizes, like beer,
wine etc.

GT