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Flavorful Grilled Porterhouse Steak Recipe with Easy Zesty Chimichurri Sauce

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A straightforward and impressive grilled porterhouse steak paired with a bright, garlicky chimichurri sauce that balances smoky, juicy meat with fresh herbs and tangy vinegar.

Ingredients

Scale
  • 1 porterhouse steak, about 1.5 to 2 inches thick (approximately 24 oz or 680 g)
  • 2 tablespoons olive oil (for brushing)
  • 1 teaspoon kosher salt (preferably Maldon or Diamond Crystal for best texture)
  • 1/2 teaspoon freshly ground black pepper
  • Optional: 1/2 teaspoon smoked paprika (adds subtle smokiness)
  • 1 cup fresh flat-leaf parsley, packed and roughly chopped
  • 1/4 cup fresh oregano leaves (or 1 tablespoon dried oregano)
  • 3–4 garlic cloves, minced (adjust based on your love for garlic)
  • 1/3 cup extra virgin olive oil (use a fruity one like California Olive Ranch)
  • 2 tablespoons red wine vinegar (adds that essential tang)
  • 1 teaspoon crushed red pepper flakes (optional, for a kick)
  • Salt and freshly ground black pepper to taste
  • Juice of half a lemon (for brightness and balance)

Instructions

  1. Take the porterhouse out of the fridge about 30 minutes before cooking to bring it to room temperature. Pat it dry with paper towels, then brush both sides lightly with olive oil.
  2. Generously sprinkle kosher salt and black pepper on both sides, pressing the seasoning gently into the meat. Add smoked paprika if using. Let it rest while you prepare the chimichurri (about 10 minutes).
  3. In a bowl, combine chopped parsley, oregano, minced garlic, red pepper flakes, and red wine vinegar. Slowly whisk in olive oil until emulsified. Add lemon juice, salt, and pepper to taste. Set aside at room temperature to let the flavors mingle.
  4. Preheat the grill to about 450°F (232°C). For charcoal grills, wait until coals are covered with white ash. For gas grills, preheat on high with the lid closed for 10-15 minutes.
  5. Place the porterhouse on the hottest part of the grill. Cook for 4-5 minutes without moving it to develop a good sear. Flip and grill the other side for another 4-5 minutes for medium-rare (internal temp around 130°F / 54°C). Adjust time if your steak is thicker or if you prefer more done.
  6. Use a meat thermometer if you have one, or do the finger test for firmness. Remember, the steak will continue to cook a bit after resting.
  7. Transfer the steak to a cutting board and tent loosely with foil. Let it rest for about 10 minutes to redistribute juices.
  8. Cut the steak off the bone, then slice across the grain into thick strips. Spoon generous amounts of the zesty chimichurri over each serving.

Notes

Do not poke the steak with a fork while grilling to keep juices inside. If flare-ups occur, move steak to a cooler part of the grill. Chimichurri can be made a day ahead and refrigerated; bring to room temperature before serving. For indoor cooking, use a cast iron skillet or broil in the oven. Thickness of steak is important; 1.5 inches or thicker is best for juiciness. Use fresh herbs for best chimichurri flavor. Adjust garlic and red pepper flakes to taste.

Nutrition

Keywords: porterhouse steak, grilled steak, chimichurri sauce, easy steak recipe, backyard barbecue, zesty sauce, herb sauce, medium-rare steak

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