Does marinating really make a tougher steak cut more tender?
I bought some sirloin tip steaks. I looked them up online and it looks like this is supposed to be a tougher cut, "unless marinated." I can use most of them for Chinese food or fajitas, etc., but it would be nice to have one as just plain steak.
I don't normally marinate any steak because I like a dark brown seared crust. Dark on the outside, pink on the inside. I always cook them on top of the stove. Broiling does not get it brown enough for me. Plus, when I have tried marinating it made the meat almost steam instead. The only thing I add is a splash of Worchestershire sauce, because that seems to help it brown. (I don't grill either: it's broken)
Am I missing something?