Your go-to meat tenderizer?

[Johnny]

I just finished a t-bone steak and was unimpressed. It came out tough and stringy. I've had good luck soaking venison in sparkling water for 1 hour. Unless you have a better solution, I'll likely try this with the remaining t-bone in a few days. I usually don't grill beef, so am open to any ideas.

[baboon]

Papaya contains an enzyme

[Bluntforce]

Lemon, lime and tomato juice has acid that’ll break up the muscle fibers. Some use pineapple juice on hog blackstrap but tomato is most common.

Don’t know how beef will react.