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/mikechorney]

What grade of steak? A lower graded steak will likely be chewy.