GT wrote:

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.

I never buy NY strip steaks because my experience is that they tend to be
tough and flavourless. I think they are more tender and tasty if marinated for a
few hours. I have no problem with marinating cheap cuts of meat, to soften them
up and give them some flavour, but I don't think that you should have to do that
with the more expensive cuts of beef.