I recently started cooking filet mignon for my wife (I hate steak/beef myself) every once in a while by (1) coating the steak in a melted butter rub (that has a bit of salt and pepper), then (2) searing each side for 2-3 minutes over medium-high heat, and finally (3) broiling in the oven for approximately 8 minutes. The results have been fantastic (or so she tells me), despite my mere aping of some instructions I found online.
After a while, I decided to try another cut, and repeated the same process with some 1-inch thick chuck tenderloin steaks. These happened to curl up quite a bit while searing, but the end result was apparently again quite delicious (and my wife liked their curled up shape to boot :-). So far so good.
Well, I tried the same method with some 1-inch thick eye of round steaks, and the results were quite disappointing. When I seared them, they failed to brown quickly, and perhaps because I then overdid the searing, the steaks came out pretty tough (and visually unappealing too IMO). Should I not have tried to cook this cut this way, or is that aspect just a red herring? There was one other difference: in my previous efforts, I completely neglected the idea of letting the steaks come to room temperature for a while before cooking, whereas this time I let the steaks sit out for a little over 30 minutes before proceeding. But since that is apparently what one is "supposed" to do, I wouldn't think that that would yield my one poor result so far, but I really don't know.
If it's at all possible to determine from the information I've given here, where did I go wrong?