My wife and I are going to have a grill party for 15 people or so and were considering de-boning 10 or so thick porterhouse steaks to break them into filets and strips to facilitate easier grilling. We have some reservations though as when we normally grill these steaks whole we find the meat near the bone to be one of our favorite parts. If we de-bone the steaks ahead of time will we be sacrificing quality?