Beef not cooked enough some blood there and chewy

I have a tool to tenderize cheap cuts of meat to make them as tender as a rib eye ,it has like a bunch of needles in it with a spring that makes it bounce right back so I can just use it all over the meat ,flip it and repeat ,the needles are small so it is not making it like cube steak ,,but it is basically doing the same thing ,just not as visible
mine came from a steakhouse my ex used to work at but I know you can buy them ,maybe online ?
I have been told you can cover any size cut of meat with sea salt ,,every inch of it ,,let it sit for 15 min for each inch of thickness ,,so an inch thick steak 15 min ,then wash it and season accordingly ,some how the salt makes it tender ,
Salt as a rule is said to also make it more tough ,to only use in the last part of cooking ,but I use garlic salt and pepper and no one ever complains about my steaks
The cooks at nice restaurants have come out to ask us if our steaks were good and my kids tell them ,it was OK ,Dad could have cooked it better
then he goes into a speal about the meat cutter cutting the meat the wrong way to the grain ,,
but I think my trick is the tool and just experience
My Mom made the best steaks ,I am trying to get them like her's ,,but I never am satisfied ,no one can cook like Mom
but I keep trying ,and temp with beef is also not the gage if its done
that is up to if you want it rare ,med rare ,or well done ,,that is a matter of preference ,
I know some who just want it brazed on one side ,flipped and the same thing the other side and its still mooing and pouring blood ,some like it like the sole of a shoe ,,to each their own ,but the safety standard for most meat is to get the temp at the thickest part up to at least 165 to kill an bacteria ,
you could try stabbing it with a fork over and over ,they also have steak hammers

165*F ?? Nowhere near hot enough ! Unless you intend to stew it over a few hours ??

It could be the cut of meat you bought. We usually grill ours and they never come out chewy but they will be bloody if they're cooked to rare. *Idk about the temperature though.

Damn fam I can't cook

😖