Ok guys
Ive been grilling steaks for 40 years and last few years have been complemented on how good. Then BAM the last 2 times they have been tough!!! First 2 were store bought sirloins wrapped in bacon cooked to were was med rare and were tough as shoe leather. Then 2 days ago took 2 nice ribeyes 1 1/2” thick, seared at 450 on pellet grill then internal to temp. One was perfect the other was tough as crap.
Now the ribeyes i threw in sink to thaw that morning seasoned quick and on the grill can’t remember on the sirloin
What did i do wrong?
Cooked just like that before on pellet grill and were perfect. Was it just a poor meat? Or my thawing technique?
