I never buy "steak" because those cuts are too expensive. If I want beef with a large area of muscle between the other connective tissues, I get a roast from the rump region, such as London broil, eye of round, etc. These are usually the cheapest cuts, too, often costing less per pound than ground beef. Uncooked, these muscles are tender enough to chew easily. They only toughen up when cooked.