These cuts are both tender, and low in connective tissue.
They respond best to high-heat methods that cook them rapidly, to create flavor on the outside through browning, while leaving the inside less cooked, perhaps no more than medium rare to medium.
Some of the best methods for achieving this are:
- Pan frying or griddling
- Cooking over an open flame, as in a barbecue
- Using a sufficiently strong broiler or salamander
Some people are partial to using sous-vide methods, to get the core of the steak cooked ideally to the desired level and then finishing with one of these other methods (or even a blow torch) to create the browning and crustiness on the outside.
These cuts do not respond well to being cooked well done, or any of the low and slow methods like braising or barbecuing which are implicitly well done, as they don't have sufficient fat and connective tissue to melt and break down into gelatin to restore tenderness. They will become tough and rubbery in such applications.