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.