Dog & Mello have it right - it's too good a piece of meat to pan or skillet cook, IMO is all...
Broil it or grill it. I'll leave the marinade (or not) to you, but I will say
the single most important thing you can do to a piece of meat is to let it SIT after cooking for 5-7 mins.
Cook it just under your usual taste pref (med rare is of course the 'norm') because it will continue to cook INWARD as it sits. This eliminates blood on your plate by cooking it evenly & it keeps the moisture in - you can still prep it as rare as you like. Think about a pot of boiling water when you take the lid off. Same as cutting into steak. That moisture is steam, let it work for you instead of releasing it.
Big missconception that steak should be served piping hot. You'll taste the subtlties more at just above room temp.
Worked as a chef in Montreal, had an awesome Parisian chef "grill" this into me
- it's never failed...