A Slab of Porterhouse

Nothing screams steak like a colossal porterhouse, a hefty slab that combines a full strip steak and filet mignon divided from each other by a T-shaped bone. Make sure to get this cut sliced at least 2 inches thick so that you get an optimum combo of heavily crusted surface and juicy, tender interior. If your butcher carries prime meat, pay the extra tariff for it in this case. This is the stuff of legends. No sauce allowed.