Thread: Best Marinade

What marinade do members recommend for Australian T bone steak? A friend had one from the same batch and grilled it with no marinade. It turned out a bit tough so I need something that will help tenderise it.
TIA

Vodka, apparently.

Here's one.

^ sounds quite lush. Thanks.

The leaves, and green skin of raw papaya contain an enzyme called Papain. The connective tissue in the meat breaks down when it comes in contact with Papain. Papaya is preferred tenderizer for red meat (Lamb, Mutton, Goat, Beef). It can be used for fowl.

How to use papaya to tenderize meats?

A quality T-bone should stand on its own. Salt, pepper and olive oil. Sizzling hot grill....

You could always make a beef stew out of it Chas.

If youre gonna marinade, make sure you score it first in a cross hatch pattern

Originally Posted by bsnub

A quality T-bone should stand on its own

Ignore the op, Chas has been that Thai French Beef company

Originally Posted by Dillinger

Ignore the op, Chas has been that Thai French Beef company

Won in a meat raffle. Sourced from imported Aussie beef.

What was the first prize?

^New Zealand beef

Originally Posted by Dillinger

What was the first prize?

Home made NZ Lamb Burgers.

I am left wondering if Vodka and Papaya are compatible or combustible. It could go either way especially if I nick her papaya salad.

Was the booby prize 2 steaks?

Originally Posted by bsnub

A quality T-bone should stand on its own. Salt, pepper and olive oil. Sizzling hot grill....

Precisely. The only other things to add to that is;
(A) Let the meat come up to room temperature before cooking.
(B) Let the meat rest under loose tin foil for about 5 minutes after cooking.
(C) Don't cook it anywhere past medium!.

Are we really talking about Australian t-bone or the local stuff they *claim* to be just as good/better like that highly dissapointing Thai KU beef?.

The real Aussie stuff. I know the importer. I have had alleged 'imported beef' in a restaurant. Would have made a nice pair of boots.

The booby prize was a free beer.

Snub and HW are probably closer to the mark as it applies to a common preparation of a decent T-bone....

Quality beef [if it is] needn't be overwhelmed with marinade or other assorted seasonings - simply, let it speak for itself.

Milk.

Does Soaking Beef in Milk Make It Tender? | LIVESTRONG.COM

Wheres this steak then?

Still in the fooking fridge

He might cook it tonight? Post the result tomorrow?

^ Probably not. Only been in the vodka and papaya marinade for 6 hours.

I can't plan far enough ahead to marinate anything

Originally Posted by beerlaodrinker

I can't plan far enough ahead to marinate anything

No probs BLD, you work for a living and I'm retired. Nothing better to do all day but polish off the rest of the vodka.