Before I placed the meat in the grill pan, I added a little vegetable oil to the pan and when it was HOT, I added one tablespoon of butter and placed the meat on top of it. You only need to cook it for 2-3 minutes on each side for medium. Adjust the time to your taste. This cut is best medium rare or medium. When it was time to flip it, I put another teaspoon of butter in the pan. Butter keeps the meat so juicy and adds richness to the flavor from the marinade with McCargo's Signature Blend. The shallots cook perfectly with the meat and do not have a strong onion flavor like the red or yellow onion. In fact, shallots are rather sweet tasting and compliment the meat beautifully. When the meat is cooked, I let it rest on a cutting board for 5-10 minutes before I slice it. If you do not let the meat rest all the juices will ooze out and you do not want that my friends.
I made yellow spanish rice to accompany the meat and it was amazing.
You can order McCargo's The Flavor Of Bold Signature Blend and other spices from: http://www.americanspice.com/mccargos-the-flavor-of-bold/.