In a small bowl, whisk together the beer, Worcestershire, onion powder, paprika and salt.
Place the steaks in a baking dish, cover with the marinade. Cover and refrigerate for 6 to 12 hours, turning at least once while marinating.
While the steak is marinating, make the butter. In a saucepan over medium high heat, add the ½ cup porter. Cook, stirring occasionally, until reduced to 2 tbs, 8-10 minutes.
In a food processor add the butter and reduced beer, process until well combined. Add the Gorgonzola and pulse to combine.
Add butter to a sheet of plastic wrap, roll into a log and refrigerate until solid, about 1 hour.
Fifteen minutes before cooking, remove the steaks from the marinade. Place on a stack of paper towels, top with additional paper towels, pressing down firmly. Allow to dry for about ten minutes.