Would make great steaks or portion it up into 1kg mini roasts to eat over the week.
If you go the thick cut steaks I would grill on each side for about 3 minutes and then put it in the oven at 180-200 C for about 6-8 minutes. Won't need much more than salt and pepper, although I do like to rub them down with olive oil, salt, pepper, chilli, garlic and ginger before cooking.
As for a mini roast, pick your fave spices and slow roast. After coating you could sear it off very quickly and then roast to get that 'crispy' outside.
Eitherway, make sure it is room temp before cooking it and let it sit for a few minutes after before eating / carving. Awesome cut of meat you have there!!
OK, all this is making me hungry!