12 to 14 oz each!
Contrary to its name this cut comes from the short loin and makes up half of the T-bone or Porterhouse steak. A striploin is a cut for everyone, thanks to its versatility in cooking method (grilling, broiling, pan frying) and flavouring.
Best practices are to cook from room temperature and to let the steak rest for a few minutes after you remove it from heat, to allow the cooking to complete and the meat to relax.
Pro Tip: get an instant read digital thermometer, so you know when to remove it form the heat source, also remember that there will be a little bit of thermal cooking once the meat has been removed from the heat.