I took out a small roast and made thick steaks, wrapped in bacon, little olive oil and seasoning.
I used the broiler and cut beef time a little because of the foil I put under the meat. Nice and pink in the middle but chewy.
Next day I sliced very thin, heated a baked tater with sausage gravy, then the meat just a little. It helped a lot.
I don't know if the broiler is to blame, never got tough with blackened in the cast skillet. Only second time in my life to use a broiler. Works great on Omaha Steaks.
Should I marinate?