Am Samstag, 23. Juni 2018 07:50:20 UTC+2 schrieb Wayne Boatwright:
> When I buy a bone-in ribeye steak I usually buy prime grade unless
> they only have choice on hand. Not that it matters, but this is from
> a butcher shop.
>
> I have Adolph's tenderizer on a choice grade steak per the directions
> on the bottle but it never seems to do much.
>
> I don't recall who posted it, but someone mentioned using tenderizer
> for a much longer period of time, and I think including a marinade.
>
> I have one last choice grade ribeye in the freezer and would like to
> try whatever method the poster used compared to Adolph's directions
> to see if it makes more of a difference.
>
> Help anyone?

https://www.maangchi.com/recipe/bulgogi - you may use that marinade on an
uncut steak, too.
I have a wonderful marinade that even tenderizes skirt steak so you may eat
it just having seen the grill (literally - the gas-grill of our host
went out just when the steak we brought was lukewarm, still, everyone
enjoyed it; it was fork-tender) - but it involves kimchi.
It's from "The Kimchi Cookbook"; unfortunately, that specific recipe isn't on
https://milkimchi.com/blogs/recipes - but I may spend the time typing if
you're interested.

Bye, Sanne.