"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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On 6/23/2018 10:32 AM, Paul M. Cook wrote:
> "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?
>
He pounds David's meat to tenderize it.

"Paul M. Cook" wrote:
>
> "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?

lol. Your comment reminds me of a joke someone posted within the
past year. Went something like this:

For dinner last night, I had a steak and some salad. The steak
was so rare, it started eating the salad. LOL