On 6/23/2018 12:50 AM, Wayne Boatwright wrote:
> 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?
>
> TIA
>
Â* Did you pierce that steak to allow the marinade/tenderizer to
penetrate ?

--
Snag
Yes , I'm old
and crochety .
Get off my lawn !

Terry Coombs wrote:
>
> On 6/23/2018 12:50 AM, Wayne Boatwright wrote:
> > 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?
> >
> > TIA
> >
> Â Did you pierce that steak to allow the marinade/tenderizer to
> penetrate ?

Interesting question (from Wayne). I've never had a Prime ribeye,
always Choice or even Select. I cook them medium-rare and I've
never found a need to tenderize them. They always turn out tasty
as can be and tender. At least tender enough for me.

I would suggest Wayne spring the big bucks for some Prime Kobe
Ribeyes and forget about the tenderizing.