Bistro Steak needs to be handled so that it stays juicy and tender and not overcooked. Salt/Pepper or rubs that you find in the recipe section works well. Heat should only be high to sear both sides for no more than 2 minutes per side, after which the heat needs to be lowered to cook the center without overcooking the surface. On a stove top, this is best done with an oven safe pan to sear on both sides, then into a preheated 400 degree (F) oven until done.
This cut should be cooked using an internal meat thermometer that is oven safe, no matter the method of cooking. These devices cost $20 and are critical for the best eating experience and are as useful a tool as a spatula. The internal Fahrenheit temperature goals are: 115-120 Extra-Rare (Bleu); 120-125 Rare; 125-130 Medium Rare; 130-135 Medium. Not recommended to go above 135 degrees.