We buy a couple of whole strips every year, and used to cut em into 8-10 oz steaks for grilling. A year ago we bought two for a large party and my grill isn't big enough for this many steaks, so I roasted them. Salt, pepper and thyme, they were a huge hit, in fact I havn't cut em into steaks since. Always roast em now. I start out at high temp 550 f in the convection till there is some really nice browing (about 20 minutes, give or take) then drop the temp down to 275-300 and no convection. Cook to rare in the center. Because of the relative thinness of the strip loin you'll have plenty of variation in doneness from the ends in.