Precision-cooking this tender cut of steak takes only an hour or two, so if you don't have a sous vide set-up this is a great candidate for the DIY cooler sous vide trick. I've simply paired the steak with browned-butter caramelized onions, but creamed spinach, some form of potato, or a salad are also traditional steak-house sides.
Not convinced that sous vide is useful for steak?
*or any doneness you like: just set the sous vide temperature appropriately, and you can make rare, medium-rare, medium, or even well-done steak without carefully-timed cooking or guess-and-check nonsense.
Step 1: Salt & Bag
I've used a fancy vacuum chamber, but you can also use a foodsaver, or a ziplock bag if you're going the beer-cooler route. Just make sure you get salt in, and the air and water out.