Hi: how about mimicking left overs? First cook/grill it near blue/rare level, cool it down in the freezer/fridge, then slice thin and fry on some butter to get it well done? The chill/reheat process then is something akin to stew meat (you know how it gets super tough the next day, and you have to reheat it hotter than it was before you first cooked it to make it tender again), so you'll still end up with tender meat. Additionally, if it's a sufficiently fatty steak, this will give it some tasty maillards.
Perhaps a variation here is to slice it up, maybe the broadside, and fry that up to maximize the maillards...
Or ask the butcher to run through a tenderizer...?
