Here’s a suggestion that we have enjoyed for many years now. When you’re going to grill some nice steaks, whether filets, ribeyes, or whatever, try marinating them overnight (or even two nights) in pineapple juice. Turn them regularly in the marinade, as usual, while they soak in the fridge. The pineapple juice is a natural tenderizer, and it lends the meat a wonderful, sweet flavor.
I promise MMMMMMMM! :-)
Yes! I think it’s the enzymes.
That reminds me of a future thread I’d like to do, on sourdough bread. There’s a whole school of thought on using pineapple juice in the starter.
-JT
Pineapple steaks are the Best!