Description
This Grilled Porterhouse Steak with Chimichurri is a show-stopping meal featuring a perfectly grilled, juicy porterhouse steak topped with vibrant Argentine-style chimichurri sauce. It’s bold, fresh, and ideal for summer cookouts or special dinners.
Ingredients
For the Steak
- 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
For the Chimichurri
- 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
Instructions
- Prepare Chimichurri: In a bowl, combine parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper. Mix well and let rest at room temperature for at least 20 minutes to develop flavor.
- Prepare Steak: Remove steak from refrigerator 45 minutes before grilling to allow it to come to room temperature, ensuring even cooking. Pat dry the steak and rub it thoroughly with olive oil, kosher salt, and freshly ground black pepper.
- Preheat Grill: Heat grill to high heat, around 450–500°F (230–260°C), to get a good sear and crust on the steak.
- Grill Steak Directly: Place the steak over direct heat and grill for 4–5 minutes per side to develop a flavorful crust.
- Continue Cooking Indirectly: Move the steak to indirect heat on the grill and continue cooking until it reaches your desired doneness: 130–135°F (54–57°C) for medium-rare or 140–145°F (60–63°C) for medium.
- Rest Steak: Remove the steak from the grill and let it rest for 10 minutes. Resting helps retain all the juices for a tender bite.
- Serve: Slice the steak against the grain and serve topped generously with the chimichurri sauce for a vibrant, fresh finish.
Notes
- Porterhouse combines both strip steak and tenderloin—perfect for sharing.
- Always rest thick steaks to retain juices and ensure tenderness.
- Chimichurri sauce can be refrigerated for up to 5 days, making it great for advance preparation.
- Use hardwood charcoal on the grill for a deeper smoky flavor.
- Pairs excellently with grilled vegetables or roasted potatoes for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: Grilling
- Cuisine: Argentine / American Steakhouse
