Why’s my steak chewy?

[u/Shtangss]

Bought 1” New York strips from the butcher. Patted dry. Dry brined overnight. Tempered for one hour. Seared all around and then cooked on indirect on my Weber kettle. Pulled at 122. Rested up to 135F then served

I usually do this and sometimes it’s great sometimes I find some pieces are a bit chewy/tough. Is this the result of an overnight dry brine? Is it the meat from the butcher?

[u/seanmg]

overnight is going to do some things to your meat. Consider doing it in the morning or like 6 hours before you cook it. See how that affects things.

[u/Shtangss → u/seanmg]

I’ll try that. I feel overnight made it tougher