2.75 pound porterhouse steak, 2 3/4-3 inches thick
1/4 cup olive oil
7 minced garlic cloves
1 tablespoon chopped fresh thyme
1 tablespoon salt
2 teaspoons black pepper
1 teaspoon chopped fresh rosemary
Paprika-Parmesan Butter
3 tablespoons softened butter
2 teaspoons grated parmesan cheese
1 anchovy fillet, drained, minced
1 teaspoon paprika
1/2 teaspoon Dijon mustard
1/2 teaspoon worcestershire sauce
1/4 teaspoon ground black pepper
1/4 teaspoon hot pepper sauce
Paprika-Parmesan Butter
Mix all ingredients together in small bowl till blended. Can be made 2 days ahead. Use at room temperature.
Steak
Place steak in glass baking dish. Whisk oil and next 5 ingredients together to blend. Pour half of marinade over steak. Turn steak over; pour remaining marinade over steak. Cover and chill at least 2 hours and up to 1 day, turning occasionally.
Prepare grill for medium heat. Remove steak from marinade and shake off excess. Place steak on grill; cover grill. Grill to desired doneness,(till instant-read thermometer inserted into center of steak registers 115°F to 120°F for rare,about 15 minutes per side,or 125°F to 130°F for medium-rare, about 18 minutes per side),occasionally moving steak to cooler part of rack if cooking too quickly. Transfer steak to platter; cover to keep warm. Let stand 5 minutes. Using sharp knife, cut meat away from bone. Cut each meat section into 1/3 inch thick slices. Spread Paprika-Parmesan Butter over top of slices and serve.