Use powdered meat tenderizer (a mix of salt, sugar, and bromelain (an enzyme found in pineapple and Asian pear, used for meat tenderization for centuries) and sprinkle some on both sides of each steak, stacking them in a dish to "dry brine" for 24 hours in the refrigerator.
Use a bowl to avoid making a powdered mess when applying the meat tenderizer.
You're done. Let the steaks sit in the fridge for 24 hours before cooking.
