Remove the Porterhouse steak from the refrigerator and let it come to room temperature for about 30-45 minutes.

In a small bowl, combine the minced smoked garlic, chopped rosemary, olive oil, salt, and black pepper. Mix well until all ingredients are combined.

Rub the garlic and rosemary mixture all over the Porterhouse steak, ensuring it is evenly coated. Let the steak marinate for at least 30 minutes (or up to 2 hours in the refrigerator for more flavor).

In another bowl, mix together the softened Gorgonzola cheese, finely chopped chives, and softened butter until well incorporated. Transfer the mixture to a piece of plastic wrap and shape it into a log. Wrap tightly and refrigerate until firm.

Preheat your grill to high heat (around 450°F to 500°F). If using a charcoal grill, prepare the coals for direct grilling.

Place the steak on the grill and sear for 4-5 minutes on one side without moving it. Flip the steak and grill for another 4-5 minutes for medium-rare, or longer depending on your preferred doneness.

Once cooked to your desired temperature, remove the steak from the grill and let it rest on a cutting board for at least 10 minutes.

Slice the steak against the grain and top each serving with a slice of the Gorgonzola-chive butter. Serve with lemon wedges on the side.