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.
Step 2: Cook
Heat your water bath to 131F, and drop in the bag-o-steak. If you're using the beer-cooler method, make sure to adjust the water temperature so you HOLD with 131F water for the duration of cook time.
Cook for at least 1.5 hours if you want to pasteurize your steak. Holding a bit longer won't hurt; 2-3 hours is fine, and won't show any real change in the texture of the meat.
If you want an un-pasteurized steak, hold for an hour at 125F for rare, 131F for medium-rare, 140F for medium.