Moose isn't that gamey - it tastes very much like beef, but it is much leaner and hence, much drier. It may be the cut I've always been given, but I've never had moose steak that I could cook like a rib eye, any that I've been given, I've had success by braising it - brown the outside quickly and then cook it slowly in liquid in the oven (lid on pan). I use garlic, onions, red wine, a Tbs or so of ketchup, mushrooms, beef bouillion cube, thyme, pepper. I've also made it with diced tomatoes - like a swiss steak, and also with mushrooms, onions and cream of mushroom soup. You could also pound with a meat mallet to make it tender.
Good luck with it.