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Old 06-01-2011, 05:02 AM   #1
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How to tenderize T-Bone steak?

My husband bought 14 lbs of these and they're a little tough, chew workout. Any suggestions to tenderize and recipes are welcome too. Thanks!
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Old 06-01-2011, 05:09 AM   #2
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Cover them, liberally, in kosher salt(needs to be big crystals). Let them sit at room temp for 30 minutes then wash the salt off (cold water rinse), pat dry and cook as usual. Works wonders and there's not an overly salty taste but you probably won't need to add salt.
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Old 06-01-2011, 05:13 AM   #3
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Thanks Dottie. I haven't heard of that technique before. Husband uses milk to tenderize but milk is more expensive than salt LOL
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Old 06-01-2011, 05:56 AM   #4
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I use milk to take out the wild taste out of wild meat. salt does work.
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Old 06-01-2011, 07:12 AM   #5
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Quote:
Originally Posted by dollkey View Post
My husband bought 14 lbs of these and they're a little tough, chew workout. Any suggestions to tenderize and recipes are welcome too. Thanks!
Hi dk…

I use this on all steaks…works great & easy to clean





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Old 06-01-2011, 07:22 AM   #6
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Larry it looks like a torture device LOL How do you use it? Just kinda stab the meat with it?
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Old 06-01-2011, 09:23 AM   #7
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I just bought one of those things and have been dying to try it, but haven't yet. It does look scary.
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Old 06-01-2011, 09:30 AM   #8
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Dollkey, that's a Jaccard tenderizer - in that photo, it is upside down and the white bar that goes across the middle is spring loaded. YOu put it (right side UP!) on the meat, then press down - the blades pierce the meat. Move it an inch or so, repeat, til you've covered the entire steak. Turn the meat over and do it all again!

Mine only has one row of blades so it takes a few more passes; that one looks like it would get the job done in a hurry.
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Old 06-01-2011, 01:50 PM   #9
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Larry it looks like a torture device LOL How do you use it? Just kinda stab the meat with it?
Hi dk…
Yes - but more than stab. Run it all the way through, three passes (three different angles) on top and then turn it over and repeat. It is spring loaded...and dishwasher safe.

Really breaks down muscle fiber, and it tenderizes all sorts of meats (pork, beef are our choices but it will work on any).

It also allows marinade then to penetrate better as well.


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Old 06-01-2011, 03:34 PM   #10
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Or just take a fork and stab the heck out of the meat and it will be more tender

There are marinades to use also but don't think any are Dukan friendly
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Old 06-01-2011, 05:09 PM   #11
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Or just take a fork and stab the heck out of the meat and it will be more tender

There are marinades to use also but don't think any are Dukan friendly
Do this in the mean time. Deni also makes one that fits in the palm of your hand, and one that looks like ljguitar's. They're great and really tenderize things.
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Old 06-01-2011, 06:50 PM   #12
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Do this in the mean time. Deni also makes one that fits in the palm of your hand, and one that looks like ljguitar's. They're great and really tenderize things.
Hi watcher…

In an effort to save people time and money - the smaller ones are too time consuming and too much work.

The one like we have is quicker, and more thorough and less work. Which means I'm more likely to pull it out of the cupboard and actually use it.

One steak or chop is easy with most of them, but 4 or 6 steaks or chops (for company) is major work - even with ours. It's impossible work with a small one.

To use them effectively you have to go across the entire meat surface in three directions - on both sides. And if steaks are not at least 1.25 - 1.5 inches we don't buy them. That is a lot of 'cutting' or poking (stabbing).


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Old 06-01-2011, 07:47 PM   #13
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I don't have a problem with mine that only has one row of blades! LOL! I just consider it an upper body workout....
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Old 06-01-2011, 07:54 PM   #14
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I sliced up three of the steaks, removed the bone, marinaded for 30 minutes and they were still a bit chewy Maybe have to marinade longer. Do that stabbing thing then marinade. Or do the salt thing for longer than 30 minutes.
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Old 06-02-2011, 02:38 AM   #15
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Stab them first then marinade.
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Old 06-02-2011, 05:55 AM   #16
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Well, I ordered one of the smaller torture gadgets yesterday. Didn't think about the thickness of the steaks I usually buy. My DH likes everything burnt to a crisp - you know - WELL done. Most of the time I buy steaks that are only 1 inch thick. Is that going to be a problem for the tenderizer? What kind of surface or cutting board will I need.

I am now having visions of the tenderizer going through the steak and pulverizing my cutting boards...
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Old 06-02-2011, 08:23 AM   #17
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Mobear, if you bought a Jaccard, it will have NO problem doing a steak of that thickness. Not sure about other tenderizers. I think my Jaccard can handle at least a 2" thick cut though.

LOL on the pulverizing of the cutting board - nah, it won't do that, promise, as long as you're not putting superhuman strength behind it! You learn pretty quickly how much pressure it takes to pierce the meat all the way through.
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Old 06-02-2011, 09:42 AM   #18
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One side of the T-Bone is where Filet Mignon comes from and is always very tender so I'm surprised you are getting a tough streak!. I Need to ask this: HOW are you cooking this steak and cutting this steak after it's cooked?

How it is cooked and how it's cut afterward will turn even the best cut of meat into a chewy workout.

Grill those steaks and then cut against the grain of the meat. This is why even flank or shirt steak can be so tender.

Last edited by Beeb; 06-02-2011 at 09:45 AM..
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Old 06-02-2011, 10:11 AM   #19
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I am so confused (not too difficult for me), but, I have always heard to not use a fork or anything to pick up your meat, as it will lose all it's juices. So, don't the juices of the meat cook out from all the holes? Julie
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Old 06-02-2011, 11:09 AM   #20
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Julie, when you slap the steak on the grill, it sears it so the juices won't run out. What you DON'T want to do is flip it over using a fork - THAT will let the juices run out. Better to use tongs or a wide spatula.
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Old 06-02-2011, 01:14 PM   #21
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One side of the T-Bone is where Filet Mignon comes from and is always very tender so I'm surprised you are getting a tough streak!. I Need to ask this: HOW are you cooking this steak and cutting this steak after it's cooked?

How it is cooked and how it's cut afterward will turn even the best cut of meat into a chewy workout.

Grill those steaks and then cut against the grain of the meat. This is why even flank or shirt steak can be so tender.

Actually, the T-bone Steak doesn't have the Filet whenever I've bought them. The Porterhouse steak had the Filet and the New York strip. Evidently, according to wikipedia, there's quite the controvesy over just how much filet mignon is on a T-Bone steak. Pretty interesiting reading that.

Last edited by watcher513; 06-02-2011 at 01:17 PM..
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Old 06-02-2011, 03:12 PM   #22
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Actually, the T-bone Steak doesn't have the Filet whenever I've bought them. The Porterhouse steak had the Filet and the New York strip. Evidently, according to wikipedia, there's quite the controvesy over just how much filet mignon is on a T-Bone steak. Pretty interesiting reading that.
Yeah, I think it depends on where you buy them. I get my T-Bones at the local Mexican market and they ARE Porterhouse, truly. They have really nice full-sized filets on them. YUM. But they STILL call them T-Bones!
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Old 06-02-2011, 05:08 PM   #23
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Hmm, very interesting steak torture device!
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Old 06-06-2011, 04:19 AM   #24
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i was also confused about the need to tenderize

T-BONE. However, another tenderizig technique for tough meat is to walk on it with stiletto heels. (I could not find them in my size, the shoes or the cows)Love & Profits: FLATFERENGHI
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