How Do You Cook a Thick Porterhouse?

I tend to buy thick Porterhouse steaks (1.5 pounds).

Inevitably when I cook these steaks, the filet gets more done than the strip part. How do I fix this? Do I cut the filet off when it reaches medium rare and then leave the strip/bone on the grill to finish up?

Many thanks for helping me savor such a great steak!

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