No problem! With a porterhouse you can have both.
The porterhouse is cut from the loin section of the steer. Each steak consists of a filet mignon and a NY strip steak connected by a t-shaped bone. Porterhouses contain a large portion of each steak which makes them extra tasty, and great for sharing.
This cut is best prepared very simply to let the rich flavor of grass fed beef shine.
Just season the meat with salt, pepper and dry herbs to your liking and sear on both sides until the outside has a deep golden crust and the inside is cooked to your liking. To serve, slice each steak into thin slices.
Make sure that the cook gets the pleasure of gnawing on the meat left on the bone, that's where the best flavor hides!
Honest Disclosure: Packaged in plastic, which can leech chemicals into the food.