Every now and then I get the urge for a chewier steak, so I do a top sirloin from the grocery store instead of those killer prime beef deals I get from the mom-and-pop grocery down the street. The one today was almost chewier than I could handle, although the flavor was wonderful. I didn't marinate it (it was an impulse beef-crave). Do you think that would have helped? Any other thoughts on how to soften up one of these steaks just a tad? I do the high temp thing on them and hope to keep that, so there must be something else short of a sledgehammer.