Isn't that the left side of the Porterhouse? NY Strip on the right?
Yes. I prefer to have the fillet cut by the butcher, it's allot better that way IMHO. I almost always have to get them to cut all of my steak by request because what they put out for people to buy is almost never thick enough, especially in the higher quality grades. A steak less than 1 inche thick is like beef jerky on the grill, unless you cook it for a very short time, and what fun is a short cookout? I always go for 1.5 inches for ribeyes and strips, 3 - 3.5 inches thick on fillets because they tend not to be that big in diameter, and are super tender when they are that thick. They almost melt in your mouth!