Grilled Porterhouse Steak With Parmesan Butter

Combine ¼ cup olive oil, 7 garlic cloves, minced or finely grated, 1 Tbsp. finely chopped fresh thyme leaves, 1 Tbsp. Diamond Crystal salt or 1¾ tsp. Morton kosher salt, 2 tsp. freshly ground black pepper and 1 tsp. finely chopped fresh rosemary leaves in a 1-gal. resealable plastic bag or glass or ceramic baking dish. Add one 2 lb. porterhouse steak (about 2" thick) and turn to coat in marinade. Cover (or seal) and refrigerate, turning occasionally, at least 2 hours and up to overnight.

Prepare a grill for high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); oil grate with vegetable oil. Remove steak from marinade, letting excess drip back into dish (or bag); discard marinade. Grill over direct heat, keeping tenderloin (the smaller side) away from the most intense heat and turning steak about every minute or so to control flare-ups and ensure even browning, until deeply browned on all sides (including standing it on its side with tongs to render and brown fat around edges), 6–8 minutes. Move steak over indirect heat (still positioning tenderloin side away from the heat) and grill, turning every 1–2 minutes and moving closer to or farther away from heat as needed to build even color, until an instant-read thermometer inserted into the thickest part of steak registers 120° for medium-rare, 10–12 minutes, or longer for your desired doneness. Transfer to a wire rack set over a rimmed baking sheet and let rest 15–30 minutes.

As the steak is resting, mix together 6 Tbsp. unsalted butter, at room temperature, 1 Tbsp. plus 1 tsp. finely grated Parmesan cheese, 2 drained anchovy fillets, minced, 2 tsp. paprika, 1 tsp. Dijon mustard, 1 tsp. Worcestershire sauce, remaining ½ tsp. freshly ground black pepper, and ½ tsp. hot sauce in a small bowl until well combined. Using sharp knife, cut meat away from bone. Cut each meat section into ⅓"-thick slices. Spread butter over top of slices and serve. Do Ahead: Parmesan butter can be made up to 2 days in advance and stored in an airtight container in the fridge. When ready to serve, bring to room temperature.