hi gang: i'm a bit confused...getting back into cooking. so found some useful youtube channels on cooking, one involved using a tenderizer hammer to flatten, let's say, a chicken breast for more even cooking and facillitating faster marinating. but what of the needed 'stamp' versions? should these only be used on tough pieces of meat? i ask as I'm about to cook my first steak in a long time (using cast iron pan)...wondering if i'd need to a hammer tenderizer or the needled version (i believe i have a striploin in fridge..but it's not a cheaper piece of beef). i guess i could always use pinepapple to break down tougher pieces, too....or just salt. thanks for your feedback to this newbie trying find his footing again.