My friend Judy gave me 2 grass fed New York cut steaks. I read a bit and saw that they required a bit of marination, pounding, or both. I did both. Marinated in a fig balsamic vinegar, rubbed with coarse black pepper and salt. Rubbed with fresh garlic.
Cooked about 4 minutes per side in a very hot pan. Let rest for a minute or 2, I think I read that.
I found the steaks very tender and they had a much less beefy taste. I don’t know if that’s bad or good. But milder, for sure. When I marinate steaks generally the meat taste is much more pronounced. I am boring myself tonight. Try it, it is different.