What about pounding it with a tenderizing hammer?
I would like to make New York Strip Stakes tender when doing them.
It seems as if my New York Strip are always tough and my wife has a hard time eating them.
There must be away to make them tender. We like them medium to medium done.
As long as you both are not allergic to MSG, you can consider using some Adolf's meat tenderizer while doing that and then be sure to get them cooked immediately without letting them set.
I don't think Adolf's has MSG in it ..... the kind in the plastic shaker at least.
Its mostly salt. It tenderizes with enzymes. Better, IMO, than pounding it.
He could also marinate the steak with some fresh pineapple. Teriyaki maybe.
I have read in the posting on Chuck Roast about Kiwi would that work better?
All of you are so helpful here, not like some forum where you have some people that enjoys making fun of people and their questions.
Keep up the good work and you will have more people enjoying and asking questions, Thank-You
This may not be the preferred way to eat a strip steak, what about
Yes to pounding and turning it into a Swiss Steak. Bake it covered with the sauce at a lower temp for a longer cooking time. It should come out nice and tender. I think. I forget what I use for Swiss steak, but I think this would work.
I would like to make New York Strip Stakes tender when doing them.
It seems as if my New York Strip are always tough and my wife has a hard time eating them.
There must be away to make them tender. We like them medium to medium done.