Unfreezing and cooking steaks like ribeye or club steaks
To get something as close as possible to fresh meat, you should freeze the meat as quickly as possible:


Package the steaks into portions with a high surface area.
Chill them well before you freeze.
Make sure your freezer is set as low as it will go
Freeze them in a single layer.


You can use some other tricks, such as having a thermal sink ... place some metal sheet pans into the freezer while you're chilling down the steaks, then place the steaks between then when they're freezing.

...

But all of that being said ... the chewiness problems are likely some other problem, such as incorrect butchering (ie, cutting with the grain instead of across, not trimming off the silver skin) .

Also, as you're only keeping it for a 'few days', and that means less than 5, you might be better off just chilling them rather than freezing.