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.

[10-32]

Dry brine with kosher salt overnight or marinade with Allegro. They make several flavors and include pineapple juice which is known to break down the fibers in the protein. Don't leave it in too long or it will be mushy.