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?

I'd blame the meat myself. I do about the same mostly and it's usually about spot on.

The art of raising cattle with enhanced sinew development is close to being perfected.

I'd like to share some of our beef with you 'all.

Buy At least Choice grade or better yet Prime . Select is probably tough no matter what you do.

Get half a beef each year from neighbor usually top grade steaks

Everyfukinbody who raises beef gets every cow to be perfect.
"Prime Beef" (they think it means good, no idea what it is really)
"You can cut our roundsteak with a fork"🤣🤣🤣🤣🤣🤣

This is every kangaroo ranch that has no bloodline info, no records of
any pertinent data, couldn't tell you the analysis of feed...


And yet, we still buy schiddy steaks occasionally.

Send me your address. I’ll rent a refer rig. 2000 lbs good with you?