If I didn't use the grill, it would be done in the oven/broiler as I don't want to cut up a tenderloin, and I don't have a flat top at my house.
Salt overnight in the fridge uncovered, it pulls out some water, and pushes the salt into the meat, evenly seasoning a rather "bland" cut. I keep it uncovered so that the outside skin has some time to dry out, which will enable a faster sear in the oven/grill, but not having to get to such a temp that it would overcook the cut.
Make a little homemade garlic butter to baste the meat after pulling out of the oven, and let rest for 20 minutes.
I do everything to temp, not time, or feel, so I also have a nice probe thermo that I use.