Cast iron skillet. High heat, smoking hot. Throw some butter in just before the meat. Sear on each side about two minutes.

Just cook it like any other thick cut of steak over hot coals, once it gets to looking nice ( after about 15 - 20 min ) i will move it over off the coals and finish, cook to 125 internal then rest for 10 - 15 min, slice like the picture above. I slice really thin for fajitas or philly cheese steak, if eating like a traditional steak I still keep it fairly thin, 1/2 - 3/4 inch.

Smoked one this past week, they were on sale. I shredded the leftovers for sandwiches. It was great.
Santa Maria seasoning and a mix of red oak and white oak wood for the smoke.