I just got some top round grass fed steaks and cooked one in some coconut oil on medium heat, rare, and its a bit tough. Is there a better way to do this? I live in an apartment so I don't have an outdoor grill and don't really want to spend a super long time cooking. Should I marinate first?

When meat is tough, it might be because the cooking method didn't suit the cut, or the animal and how it was handled around slaughter, or not resting the meat after cooking.

Cuts that are tough and fatty are usually best for slow-roasting or casseroles. Cuts that are tough and lean are good for stir-fries, sliced finely across the grain and marinated. The tenderest cuts are good for frying or quick-roasting.

If the animal was stressed before slaughter, that can make the meat tough. Also, the carcass should not be chilled too quickly or it can go tough.

It's important with fried, grilled and roasted meat to let it rest before serving. This means letting it sit on a warmed plate after it is cooked, about 5 minutes for a steak and up to 20 minutes for a large roast. This makes the meat reabsorb the juices.

High heat, very little time.

Do you have a broiler on your oven? I vastly prefer steaks cooked on low in the broiler if I don't do them out on the grill. I've never had good luck with pan frying them.

Crazy kids. A steak needs 2 min max on either side at the highest heat your stove can get to, in a thick bottomed pan. Let it sit after cooking, for as long as you had it on the heat, ie/ 4 min.

That is assuming the normal thickness of a steak.

The big mistake I see people make is putting oil in the pan rather than on the steak. Rub it in oil (i use evoo), salt and pepper and let it sit for a little bit before cooking.

How about coconut oil?

Well I tried it again and had much better results this time. I used my le creuset cast iron pan and heated it for a couple minutes first. I covered the steak in coconut oil, then seared it for 2 minutes a side and let it sit for 4 minutes afterward. It was jucier and not nearly as tough. Thanks for the suggestions all!

I've actually never tried with coconut oil, do you still get that nice dark brown caramelized surface?

Not really, I didn't anyway. The taste was interesting. Quite good of course.