fwiw, after cooking the steak (whichever way floats your boat) i rest mine on the grill after turning once. Depending on how thick/how cooked you like it, will determine how long you rest it for. takes a bit of practice, but worth it.
I cook it on a high heat to seal the outside, and only use a little malden salt, and cracked pepper. Also helps to create a nice crust to seal in the juices. Resting on the warm bbq will finish off the cooking process.
While it is resting I whack a dob of butter (or garlic butter) on each steak, sort of sealing in the juices that want to rise to the surface, and adding flavour.
And I agree that nothing beats a good, thick scotch fillet.
If we aren't using the bbq we use the oven and a cast iron pan, preheating the pan in the oven as hot as it will go for at least 20 minutes. You're right that you don't need oil. It will stick initially, but as some of the fat renders out, it will be ready to turn when the time is right.
Whilst fillet is a very tender cut, it doesn't have much flavour unless it is well seasoned. Have to say had a really nice fillet at the Mean Fiddler in Albany last week. Sensational.
The Koreans use a lot of skirt steak in their healthy style of cooking and it is tender every time.
And make sure you have something good to drink while you prep and cook, it really helps the juices flow.
I rremember when we could afford good steak all week long... now it is hellishly expensive
