I know we have some avid cooks on here and out of no where I'm struggling with my venison steak. The last several times they have been very tough and chewy to the point where the kids are starting to lose interest. I'm not sure why all of a sudden they continually are so tough. Temp wise they seem fine, definitely not over cooking but man my jaw is tired. Depending on thickness they are on the grill 5-6 minutes per side at 450-500 degrees. Usually rubbed, sometimes marinated. Again there is definite pink and a plate full of drippings, but chewwwy. Help.