"Wayne Boatwright" > wrote in message
15.223...
> When I buy a bone-in ribeye steak I usually buy prime grade unless
> they only have choice on hand. Not that it matters, but this is from
> a butcher shop.
>
> I have Adolph's tenderizer on a choice grade steak per the directions
> on the bottle but it never seems to do much.
>
> I don't recall who posted it, but someone mentioned using tenderizer
> for a much longer period of time, and I think including a marinade.
>
> I have one last choice grade ribeye in the freezer and would like to
> try whatever method the poster used compared to Adolph's directions
> to see if it makes more of a difference.
>
> Help anyone?


Tenderizer on a choice grade rib eye? Why on earth would you do that?
Does the meat have to chew itself for you?



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