Prepare the Steak: Remove the Porterhouse steak from the refrigerator and let it sit at room temperature for about 30 minutes before cooking.

Make the Spice Rub: In a small bowl, combine the smoked cumin, tangerine zest, olive oil, salt, and pepper. Mix well to form a paste.

Rub the Steak: Generously coat both sides of the Porterhouse steak with the spice rub and let it marinate for another 15-30 minutes.

Prepare the Chili-Honey Butter: In a separate bowl, mix the softened butter, honey, chili powder, and fresh tangerine juice until well combined. Set aside.

Preheat the Grill: Preheat your grill to high heat.

Grill the Steak: Place the marinated Porterhouse steak on the hot grill. Cook for about 4-5 minutes on one side, then flip and cook for an additional 4-5 minutes for medium-rare.

Rest the Steak: Once cooked, remove the steak from the grill and let it rest for about 10 minutes.

Serve: Slice the steak against the grain and top with a generous dollop of chili-honey butter. Garnish with fresh tangerine segments and herbs.

Enjoy: Serve immediately and enjoy the rich flavors of smoked cumin and tangerine with the creamy, spicy butter.