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Thread: Best Marinade

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    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

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    Vodka, apparently.

    Here's one.

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    Take a large onion and 5 big cloves of garlic and mince finely. Sautee off for say 10 minutes on medium heat adding 3 oz olive oil and the spices you like, I use rosemary and pepper, for the salt I use a few ounces of Mushroom soy. In 10 minutes it should be fairly thick. Let it cool, put in a ziplock add the steaks and let marinade for up to 2 days. 12 hours or more is better. I use it on lamb, specifically leg of lamb I have had de boned.

    When barbecued it gets nice as the onion juice caramelizes. Hope its okay... A sweeter meat from the onions as well.
    Last edited by aging one; 08-03-2016 at 10:22 AM. Reason: repeated posts error

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    ^ sounds quite lush. Thanks.

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    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?
    probes Aliens

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

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    Thailand Expat Dillinger's Avatar
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    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




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    Thailand Expat Dillinger's Avatar
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    Quote Originally Posted by bsnub
    A quality T-bone should stand on its own
    Ignore the op, Chas has been that Thai French Beef company

  10. #10
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    Quote 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.

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    Thailand Expat Dillinger's Avatar
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    What was the first prize?

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    ^New Zealand beef


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    Quote Originally Posted by Dillinger
    What was the first prize?
    Home made NZ Lamb Burgers.

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

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    Was the booby prize 2 steaks?

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    Quote Originally Posted by bsnub View Post
    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?.

  17. #17
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    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.

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    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.

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    Wheres this steak then?

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    Still in the fooking fridge

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    He might cook it tonight? Post the result tomorrow?

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

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    I can't plan far enough ahead to marinate anything

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    Quote 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.

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