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Old 02-22-2019, 11:08 AM
 
5,867 posts, read 988,195 times
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Okay, first I did Google it, but all I could find were articles about tenderizing cheap and thinner cuts of steak. I am talking about 2" thick T-bones.

First, we are usually happy with the steaks we get, but they were on sale, so my husband picked up SIX big ones. When we get big steaks on sale like that, we always split one between us and freeze the remainder, and we have never had any problems. Well, last night we took the first one out, and it was SO tough that neither of us even finished our share -- chuck steak would have been better! So, now, as we do not want to use the T-bones for something like stew, do any of you have any suggestions as to what we should do?

Thanks in advance!
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Old 02-22-2019, 01:40 PM
 
Location: SE Florida
941 posts, read 216,105 times
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I don't find that T-Bones need tenderizing. Are you sure they were actually T-Bones and how were they labeled, choice or prime, etc. What was the finished internal temperature?
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Old 02-22-2019, 01:52 PM
 
1,960 posts, read 711,796 times
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when we get any steaks "on sale" we sprinkle Sea Salt, or other big crystal salt (not table salt) on them for one hour before
we cook them. of course, we scrape off all the salt before cooking. usually, we find that steaks are on sale for a reason.
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Old 02-22-2019, 02:01 PM
 
Location: Mid-Atlantic
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Use a neat tenderizing tool and marinate it.

https://www.amazon.com/Tenderizer-St.../dp/B074V2BS22
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Old 02-22-2019, 02:04 PM
 
1,102 posts, read 277,902 times
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Quote:
Originally Posted by turkeydance View Post
when we get any steaks "on sale" we sprinkle Sea Salt, or other big crystal salt (not table salt) on them for one hour before
we cook them. of course, we scrape off all the salt before cooking. usually, we find that steaks are on sale for a reason.
What do you mean "of course". Its nuts to scrape it off.
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Old 02-22-2019, 03:25 PM
 
Location: North State (California)
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Why are you objecting to stew, if they were no good as a steak?
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Old 02-22-2019, 04:00 PM
 
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Thanks for all the responses to date!

And to Evening Sun, we have nothing against stew, but when we buy T-bones, it is because we like T-bone steaks!
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Old 02-22-2019, 04:04 PM
 
Location: North State (California)
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Quote:
Originally Posted by katharsis View Post
Thanks for all the responses to date!

And to Evening Sun, we have nothing against stew, but when we buy T-bones, it is because we like T-bone steaks!
Yes but you said they were inedible as t bones, so a stew or other long cook,makes sense ( to me)
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Old 02-22-2019, 04:46 PM
 
17,779 posts, read 22,834,641 times
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the grades of beef go prime choice and select...
prime being the most abundant of marbling (specks of fat within the muscle) and select being the leanest...
prime is most expensive of course.. it will melt in your mouth ....most stores sell choice or select...
choice is very good n tender usually

because people like cheap there has been more and more "no roll" or ungraded beef and Mexican beef is also sold across the country … sukarne is the brand name..
a competitors store sold T-bones and porterhouses for 4.99lb and it was this sukarne Mexican beef …. its very lean lacking the marbling for flavor and tenderness..

because of the lean & low fat craze for 40 yrs ...many will pick up the leanest steaks thinking they are the healthiest......this isn't true

even if a T-bone is select grade it still should be relatively tender if not over cooked.


you can always take the label or receipt back and tell them it was tough ..
ive been in the retail meat business over 36 yrs and they will give you another steak or money back


to tenderize steaks??
ive got these handy dandy hand tenderizers/jaccards they work great I give them away for gifts they are less than 5.00 on ebay free shipping..

use these on the leaner steaks on sale and they are tender..
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Old 02-22-2019, 04:47 PM
 
17,779 posts, read 22,834,641 times
Reputation: 32836
Quote:
Originally Posted by mainebrokerman View Post
the grades of beef go prime choice and select...
Prime being the most abundant of marbling (specks of fat within the muscle) and select being the leanest...
Prime is most expensive of course.. It will melt in your mouth ....most stores sell choice or select...
Choice is very good n tender usually

because people like cheap there has been more and more "no roll" or ungraded beef and mexican beef is also sold across the country sukarne is the brand name..
A competitors store sold t-bones and porterhouses for 4.99lb and it was this sukarne mexican beef . Its very lean lacking the marbling for flavor and tenderness..

Because of the lean & low fat craze for 40 yrs ...many will pick up the leanest steaks thinking they are the healthiest......this isn't true

even if a t-bone is select grade it still should be relatively tender if not over cooked.


You can always take the label or receipt back and tell them it was tough ..
Ive been in the retail meat business over 36 yrs and they will give you another steak or money back


to tenderize steaks??
Ive got these handy dandy hand tenderizers/jaccards they work great i give them away for gifts they are less than 5.00 on ebay free shipping..

Use these on the leaner steaks on sale and they are tender..
Tenderizing Steaks?-tenderizer.jpg
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