I used a meat tenderiser (last pic), which contains a natural enzyme called pain, on one of the steaks, and cooked the other as a control. The one with the tenderiser was very noticeably softer and more tender.
The steaks I buy regularly are very cheap (£4.55 for two), and whilst they are good and I'm more than happy with them, especially for the price, I don't mind adding something simple to elevate the experience.
Method: I dry brined them both in salt and pepper for a few hours (and the meat tenderiser for one of them). I then got a non stick pan, put a bit of oil, and cooked them til I felt they were done
by iHachersk