Amazing Steak Marinade & Tenderizer

This is a great way to add flavor to any cut of beef. It's also a tenderizer and contains bromelain and papain, which are two very powerful tenderizers. If you over marinate, you will end up with baby food and a horrible steak experience. I suggest using a one-hour per pound of meat rule. I wouldn't over do it. The ingredients are pretty hard to find, so I'm assuming nobody will actually attempt making this recipe, but if you're a weirdo like me...you'll love what it does for your steak.

• Ready In: 20 mins
• Serves: 15
• Yields: 20 steaks

Ingredients

• 6  tablespoons kosher salt
• 3  tablespoons turbinado sugar
• 2  tablespoons  granulated garlic
• 3  tablespoons beef, powder
• 1  tablespoon paprika
• 1  tablespoon onion powder
• 2  tablespoons  dasida  beef soup stock
• 2  tablespoons mushrooms, powder
• 1  tablespoon worcestershire powder
• 4  tablespoons  Butter Buds
• 1  tablespoon white pepper
• 3  tablespoons  Adolph's meat tenderizer
• 1  tablespoon  anchovy salt
• 1  tablespoon  maggi beef bouillon powder
• 1⁄4 teaspoon liquid smoke, powder
• 1  teaspoon  papain
• 2  tablespoons msg

Directions

1. So, first things first, the Mushroom Powder listed above is actually Takii Brand Umami Powder. The liquid smoke, is not liquid, it's mesquite smoke powder. The system didn't recognize it, so it wouldn't let me post the actual ingredients.
2. Mix all ingredients in a bowl with a wire wisk.
3. Transfer to an airtight container.
4. 1/3 cup of mixture to one 20 oz. bottle of water.
5. marinate 1 hour for every inch thickness of beef.
6. Remove from marinade, pat dry with paper towels and season as you normally would.
7. grill over intense heat and cook until internal temp reaches 130°F.