Mom used to take a T-bone and brown it on a cast iron grill.  Then she would flour it, salt and pepper it, put a pat of butter on it and a big slice of onion.  She put it in the oven in her Guardian aluminum roaster.  I don't know how long, I don't know what temperature.

It was delicious and you could cut it apart with your fork.

I think we might have a couple in the freezer but I don't want to wreck a steak that come spring I'd love to grill.  I wish I had a better idea of temperature and time.

Any thoughts?  And would it work with a sirloin?