Went old school with the tbone 🥩 which is a low-grade tenderloin and a high-grade NY strip. 
Discussion
That’s actually called a porterhouse. Depending on who you ask, a T bone is closer to the end of the loin so you have very little tenderloin attached but you still have that signature T bone. Cheers😁
Well where I bought it the cut was labeled “tbone” 😂 but I appreciate your dedication to nomenclature and information.