"GT" > wrote in message
...
> "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
>

My favorite strip steak marinade is 1/2 c worcestershire, 1/2c soy sauce, a
little dry mustard, and a chopped scallion. Just for flavor, not for
tenderizing.
NY strip is pretty tender, and here it's 5.99-7.99/lb on sale.