I feel like this is a stupid question from someone who has been cooking and baking (but not grilling) a long time, but here goes....
I guess I had just gotten lucky buying steaks before, because it turned out I didn't really know what I was doing. I recently got some rib eye steaks that were not very marbled and, yup, they were tough. My husband and I soldiered through one of them on the grill, but I have three good sized ones left in the freezer.
Any suggestions for cooking these tough steaks so that they turn out tender? Some sort of slow cooking process perhaps, like for pot roast?
And, yes, I have since learned how to pick out great steaks EVERY time and we are much happier grillers now! :)