"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