1.
I get a good steak rub (I normally use Grill Mates) and mix it with equal parts water and olive oil. Marinate some backstrap steaks in it after tenderizing them with a meat hammer. Cook them over charcoal and leave them a little pink if you can stomach it.

2.
Another good one (not very healthy though) is this:
Take some tenderized steaks. Dip them in a milk/egg mixture. Dredge the steaks in flour. In a skillet, heat a couple tablespoons of oil and a couple tablespoons of butter. Add the floured steaks and brown them in the oil over med heat (don't cook them completely, just brown). After browned, remove from the skillet and put them in a baking dish. Pour about 1/4 cup of beef broth into the skillet and heat to bubbling while stirring. Pour the broth/drippings over the steaks in the baking dish. On top of each steak put a teaspoon of butter, some chopped onions, a teaspoon of brown sugar, and a squirt of ketchup. (and whatever seasonings you got a hankerin' for) Cover it with foil and cook at 350 for 45 minutes. Remove the foil and cook another 15 minutes or so. It's almost like a cross between meatloaf and barbecue. You should be able to cut the meat with a fork. The drippings are really good on mashed taters!

3.
And my personal favorite... This is a recipe for your deer tenderloin. They never make it to the fridge in our house. They always get cooked right after dressing the deer! In a saucepan, mix equal parts of brown sugar, soy sauce and butter. (I usually use about 3/4cup each) Heat the ingredients til they bubble, and then take it off the heat. Dip your tenderloins in the stuff and soak while you get your grill ready. After your charcoal is ready (or gas is on, if you're of the gas persuasion) grill the steaks over high heat for a very short time, turning a couple times and brushing more of the mixture on them. Keep it a little rare, and it may possibly be the best thing you've ever eaten! *this is also good on ham steaks*

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