Since steaks are the most premium cuts of beef that you can get your hands on once all has been said and is now out of the way, you should figure out a technique that you can implement in order to make it more tender. Some people pursue this type of goal by tenderizing the meat through marinades and the like, but we feel like this is a grave error since it would just cover up the incredible flavor of the steak itself and that is not something that would be altogether ideal.
If you try to cook a steak to perfection on a Toronto limo bus but find that it is a little too tough or perhaps even stringy, chances are that your mistake did not involve the process by which you cooked the steak but rather the manner in which you sliced it. The reason behind this is that slicing the steak against the grain can make it a lot more tender than might have been the case otherwise. The muscle fibers in the steak should be allowed to stay really long so that the structural integrity of the steak can be maintained.
Cutting along the muscle fibers is just going to make your steak extremely rubbery, and suffice it to say that this would ruin your steak eating experience in a way that would be highly disappointing for you if you think about it. Using this technique would get a lot more tenderness into your steak without the use of any marinades that would prevent you from appreciating the effort that was put into raising the cow including feeding it and taking care of it.