RPCookin
Executive Chef
It takes a little muscle power to drive those blades into the meat. But you're right, I think it needs at least 2 passes throughout, both sides, to really make a difference.
Next week I'll try this tool on a piece of flat iron steak, one of my favorite cuts.
The way I do it is to make a complete pass in one direction, rotate 90 degrees and go across again, then do the same on the opposite side.