I'm not sure how I would store it to be honest, someone more informed with meat + days refrigerated + bacteria will be in a better position to comment on that.
Aside from freeze/not freeze - I would slow bake it with a good grinding of sea salt & cracked pepper and olive oil (I mean slow oven, like 120 - 140 degrees) until you like it (rare, medium rare). Let it rest for at least 10 - 20 minutes.
Then, if you have a griddle pan, give it a hot fry/grill in the pan in olive oil ... mostly to get the grilled look and seal the meat.
Serve with wok tossed potatoes (that have been cut into about 2-3cm chunks and pre-boiled) with garlic, fresh rosemary and olive oil until crispy - with a crust basically and fluffy on the inside.
Make yourself a delicious homemade peppercorn sauce (or Dianne ... so 70's but, I made it from scratch recently and the real deal is so much better than the sauce you get on 'pub grub'). Serve with french style beans (boiled or steamed with butter, capers, garlic, butter, olive oil and salt & pepper - you add a knob of butter while they're steaming/boiling - the other ingredients are dressing, make sure you finely chop the capers).
Make it simple would be my personal preference.
ETA: make sure things like garlic and rosemary (or any other herbs you use) are fresh, no dried stuff. You SHOULD NOT destroy a good piece of steak with standard pantry ingredients.
This post has been edited by Funnington: 09/02/2013, 12:36 AM