In a medium bowl, combine the softened butter, parsley, chives, thyme, and minced garlic. Season with salt and pepper to taste. Mix well until all ingredients are fully incorporated.

Place the butter mixture onto a sheet of plastic wrap. Roll it into a log shape and twist the ends to seal. Refrigerate until firm, about 30 minutes.

Remove the Porterhouse steaks from the refrigerator and let them sit at room temperature for about 30 minutes before cooking.

Preheat your grill or cast-iron skillet over medium-high heat. Rub the steaks with olive oil, then season both sides generously with smoked salt, dried marjoram, and freshly ground black pepper.

If using a grill, place the steaks on the hot grill and cook for about 4-5 minutes on each side for medium-rare, depending on thickness. For a skillet, sear each side for 4-5 minutes until a nice crust forms and the internal temperature reaches 130°F (54°C).

Once cooked, remove the steaks from the heat and let them rest for about 5-10 minutes. This allows the juices to redistribute.

Slice the steaks and serve topped with a generous pat of the herb-scented compound butter. Enjoy your flavorful smoked salt and marjoram-crusted Porterhouse with aromatic herb butter on the side.