Tenderizing a rough part of a tbone steak?

Hey folks, I've been reverse searing my cuts of meat for months since this sub gave me great pointers.
I salt the meat and leave it in the fridge overnnight then pan sear in cast iron.

Here's the problem, I get a part of the Tbone that melts in the mouth and another part that just simply tough (Sinew, cartiledge?). I'm wondering if there's an efficient way to tenderize that part of the meat without a meat mallet. Are my cuts simply just cheap ones?

submitted by /u/StoleYourTv
[link] [comments]

from A place to become a better cook and share your culinary knowledge https://ift.tt/311KuaN