Recipes

[I am still oxox]

My other half bought 3 T bone steaks at our local grocery, the first one was ok, we grilled one tonight and it was tough, I had brinned it for a few hours, other than shopping somewhere else I am not sure what to do, Help please 

[tessam]

You could try Adolf's Meat tenderizer; sprinkle it on per directions. i never used it but i know it exists lol.  if you don't have any perhaps whacking it with a meat mallot to break it down a bit.  of course it will make it thinner  but should make it a bit more tender.  nothing will convert them to super tender cuts of meat but they could make them a bit less tough.  alternatively..return them!

[ECBG]

I never liked T bones and considered them tough.  The side is a New York  strip.  I never buy them.

@I am still oxox You can marinate a day in a bottle of beer and a small inexpensive bottle of catsup.

Towel off and grill.  It's a good flavor and doesn't taste like catsup.  We used to do do this to sirloin.

[EatWell]

Try  these or all:

Sous vide.  The professional way.  But need time.  My favorite way to cook a steak.

Buy USDA graded Prime beef.

Use an instant read thermometer.

Grill to 125 degrees for medium rare.  (warm pink center). 

Let the steak rest  for 10-15 minutes before serving.  Should be nice and tender.  Juicy.

Good luck.

[Sooner]

T-Bones should not be tough.  It may be the grade of beef you bought or the place where you bought it.  It could also be that it was overcooked.

To me when the center is still pink is the best was to serve them.  Beyond that, yes it could be tougher.  But I'm thinking it was a not great steak.

The bigger the eye side, the better the steak also.  If the eye portion is really big it is known as a Porterhouse (the whole steak is almost round) and is normally more expensive although if you know what to look for sometimes you'll find them in with the t-bones.

[Desertdi]

Nothing.    Your tough steak was just bad luck.

[Kachina624]

The fastest way to tenderize it is to pound with a meat mallet.  This breaks up the tough fibers.  Works great on any tougher cut of beef and chicken too, especially thick breasts.

[KingstonsMom]

Be aware that 'meat tenderizers' contain MSG, which does tenderize, but is not very good for you.

I agree with @Kachina624, the best way to tenderize meat is with a mallet that will break down tough fibers in meat.

[Harpa]

The chefs on America's Test Kitchen say to simply salt both sides and let it rest before cooking. If brining, make sure to use some kind of acid in the brine.

[SharkE]

PRESSURE COOKER, people.

I've been pressure cooking since I was 14 with the old time hissy sounding pressure cookers, now, it's all electric, digital.

Ninja Foodi the only way to live