Rick,

I usually remove the blue skin before the meat is cut into steaks. Try to fillet the skin off and also keep the meat nice and cold. It works better when the meat is firm.
When you're cutting your steaks , cut the meat at an angle (approx 45 Degrees) instead of just straight down and make sure to cut against the grain of the meat. This will make for larger steaks.
One more thing , I usually freeze the meat into large enough portions for a meal so I don't cut the meat into steaks until I'm ready to cook. This helps in keeping the meat from having freezer burns. I also cut the meat when it still partially frozen so I can have nice and straight cuts.
Hope I was able to help you out and good luck.