Name: Grilled Porterhouse Steak with Chimichurri Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Argentine / American Steakhouse
Ingredients: 1 large porterhouse steak (32–40 oz, 2–2½ inches thick); 2 tablespoons olive oil; 1½ teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 1 cup fresh parsley, finely chopped; 3 tablespoons fresh cilantro (optional); 4 cloves garlic, minced; 2 tablespoons red wine vinegar; ½ cup olive oil; ½ teaspoon red pepper flakes; ½ teaspoon salt; ¼ teaspoon black pepper

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If you crave a meal bursting with bold flavors and tender texture, this Grilled Porterhouse Steak with Chimichurri Recipe is truly a standout. Imagine a juicy porterhouse steak seared to perfection over high heat, with that beautiful crust locking in all the meaty goodness. Then, just when you think it can’t get any better, you top it off with a fresh, zesty chimichurri sauce that brings a vibrant punch of herbaceous brightness and garlic zing to every bite. This dish is perfect for summer evenings or any time you want to impress guests with a steak dinner that’s full of personality and flair.

Ingredients You’ll Need

A thick piece of meat is cooking on a metal grill over bright orange flames. The meat has a dark brown, crispy crust with some herb seasoning visible on top. The fire below is lively, with glowing embers and flickering flames rising around the grill bars. The background shows a white marbled texture resembling a clean kitchen surface. photo taken with an iphone --ar 4:5 --v 7

Don’t be overwhelmed by a long list—this recipe shines because it uses simple, fresh ingredients that each play a key role in flavor and texture. From the quality of the porterhouse steak to the freshness of the herbs in the chimichurri, every component is thoughtfully chosen to elevate your grilling game.

Porterhouse Steak: Choose a thick (2–2½ inches) cut for the perfect balance of tenderloin and strip steak.
Olive Oil: Adds moisture and helps the steak develop a beautiful crust when grilling.
Kosher Salt: Essential for seasoning and drawing out the steak’s natural flavors.
Freshly Ground Black Pepper: Offers a bit of heat and complexity to the meat.
Fresh Parsley: The star herb in chimichurri that brightens the sauce with vibrant color and freshness.
Fresh Cilantro (optional): Adds an extra layer of grassy, citrusy notes if you enjoy more herb depth.
Garlic: Brings a pungent kick that’s classic in chimichurri.
Red Wine Vinegar: Provides acidity to balance the richness of the steak and olive oil.
Red Pepper Flakes: Give the chimichurri a subtle heat that wakes up the palate.
Salt & Pepper for Chimichurri: Season the sauce perfectly so it complements, not overpowers, the steak.

How to Make Grilled Porterhouse Steak with Chimichurri Recipe

Step 1: Prepare the Chimichurri Sauce

Start by finely chopping the fresh parsley and cilantro (if using). In a medium bowl, mix the chopped herbs with minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper. Stir everything together thoroughly. Let this sauce sit at room temperature for at least 20 minutes to allow the flavors to meld and intensify. The waiting time might feel long, but trust me—it’s worth it for that punchy, fresh flavor.

Step 2: Get the Steak Ready

Take the porterhouse steak out of the fridge about 45 minutes before cooking. This brings it closer to room temperature, promoting even grilling and better crust development. Pat it dry with paper towels—this step ensures you get that beautiful sear. Then rub both sides with olive oil before seasoning generously with kosher salt and freshly ground black pepper. These simple seasonings highlight the meat’s natural flavor without masking it.

Step 3: Preheat Your Grill

Fire up your grill to high heat, aiming for about 450 to 500 degrees Fahrenheit (230–260°C). A hot grill is crucial to create that perfect sear. If you have a charcoal grill, consider using hardwood charcoal for an extra layer of smoky depth in your steak.

Step 4: Sear the Steak

Place your porterhouse directly over the heat and grill it for 4 to 5 minutes per side. You want a deep brown crust to form while locking in juices inside the steak. Resist the urge to flip the steak constantly—give it time to develop that characterful char.

Step 5: Finish Cooking on Indirect Heat

After searing, move the steak to a cooler part of the grill (indirect heat) to finish cooking without burning. Use a meat thermometer to check doneness. For medium-rare, aim for 130–135°F (54–57°C), or 140–145°F (60–63°C) for medium. This two-zone method ensures the steak cooks evenly while staying tender and juicy.

Step 6: Rest and Slice

Once cooked, remove the steak from the grill and let it rest for about 10 minutes. Resting allows the juices to redistribute, avoiding a dry bite. After resting, slice the porterhouse steak against the grain for maximum tenderness. Serve generously topped with your homemade chimichurri sauce for that signature flavor burst.

How to Serve Grilled Porterhouse Steak with Chimichurri Recipe

The image shows a wooden board with two thick slices of grilled steak placed side by side, each slice showing a pink center with grill marks and a slight charred edge. Behind the steak, there are golden-brown fried shrimp with a crispy texture, arranged next to two small white bowls of sauces, one light brown and the other green. The board rests on a white marbled surface, and a woman's hand is holding the board at the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To add extra flair and freshness, consider sprinkling some finely chopped fresh parsley or a few whole cilantro leaves directly on top after plating. A few thin lemon wedges on the side can brighten each bite when squeezed over. These simple touches complement the robustness of the steak without overpowering it.

Side Dishes

This grilled porterhouse steak pairs beautifully with grilled vegetables such as asparagus, bell peppers, or zucchini—adding color and a smoky crunch to the plate. Roasted potatoes or a simple, crisp green salad with a tangy vinaigrette also provide balance, making the meal feel complete and satisfying.

Creative Ways to Present

For a memorable dinner, slice the steak and arrange the pieces on a large wooden board alongside small bowls of chimichurri for dipping. Another idea is serving it on a platter garnished with fresh herbs, grilled lemon halves, and colorful veggies to create an inviting, restaurant-worthy presentation that encourages sharing.

Make Ahead and Storage

Storing Leftovers

Grilled Porterhouse Steak with Chimichurri Recipe leftovers keep beautifully refrigerated for up to 3 days. Store the steak slices and chimichurri sauce separately in airtight containers to maintain texture and flavor. This way, you can enjoy quick, delicious steak meals even on busy days.

Freezing

If you want to preserve the steak for longer, it’s best to freeze it without the chimichurri. Wrap the cooled steak tightly in plastic wrap and aluminum foil, or place in a vacuum-sealed bag to prevent freezer burn. Frozen steak can last up to 3 months, giving you the flexibility to enjoy this delicious recipe well beyond the day it’s made.

Reheating

To reheat while maintaining juicy tenderness, warm steak slices gently in a low oven (around 250°F / 120°C) until heated through, or briefly in a skillet over medium-low heat with a splash of broth or water. Reheat chimichurri separately at room temperature if chilled, as its bright flavors can mute if overheated.

FAQs

What makes the porterhouse steak special in this recipe?

The porterhouse is unique because it combines two prized steaks in one: the tenderloin and the strip. This gives each bite a variety of textures and flavors, making it ideal for a satisfying and impressive grilled steak meal like this recipe.

Can I make chimichurri without cilantro?

Absolutely! While cilantro adds an extra layer of flavor, traditional chimichurri is primarily parsley-based. You can simply omit the cilantro and still have a vibrant, delicious sauce that complements the steak wonderfully.

How do I know when the steak is done?

Using a meat thermometer is the most reliable method. For medium-rare, look for an internal temperature of 130–135°F (54–57°C). Remember, the steak will continue to cook a bit after resting, so it’s okay to take it off the grill just before your target temperature.

What if I don’t have a grill?

You can also cook the porterhouse steak using a cast-iron skillet on the stovetop and finish it in the oven. Sear both sides on high heat until a crust forms, then transfer to a preheated oven at 400°F (200°C) until it reaches your desired doneness.

How spicy is the chimichurri sauce?

The red pepper flakes add just a gentle heat that enhances the overall flavor without overwhelming the dish. You can adjust the amount to your preference or omit it altogether for a milder sauce.

Final Thoughts

I can’t recommend enough giving this Grilled Porterhouse Steak with Chimichurri Recipe a try, whether you’re a seasoned grill master or just getting started. It’s the perfect blend of simple techniques and bold flavors that come together beautifully to wow anyone at your table. Once you experience that juicy, flavorful steak combined with fresh, tangy chimichurri, this dish will quickly become a favorite to come back to again and again.