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Perfect Grilled Porterhouse Steak Recipe with Easy Fresh Chimichurri Sauce

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A juicy, tender grilled porterhouse steak paired with a bright, herbaceous fresh chimichurri sauce that balances richness with vibrant flavors. Perfect for backyard cookouts and easy to prepare.

Ingredients

Scale
  • 1 large porterhouse steak (about 24 oz / 680 g), well-marbled and at room temperature
  • 2 tablespoons olive oil (for brushing)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder (optional)
  • 1 cup fresh parsley leaves, packed (roughly 30 g)
  • 1/2 cup fresh cilantro leaves, packed (roughly 15 g) — optional
  • 4 cloves garlic, minced
  • 1 small shallot, finely chopped
  • 1/3 cup red wine vinegar (80 ml)
  • 1/2 cup extra virgin olive oil (120 ml)
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • Juice of half a lemon

Instructions

  1. Remove the porterhouse steak from the fridge about 30 minutes before grilling to let it come to room temperature.
  2. Brush both sides of the steak lightly with olive oil. Generously season with kosher salt, black pepper, and garlic powder (if using). Let it rest while you prepare the chimichurri.
  3. In a bowl or food processor, combine parsley, cilantro, garlic, shallot, red wine vinegar, olive oil, red pepper flakes, salt, pepper, and lemon juice. Pulse or stir until well combined but still slightly chunky. Taste and adjust seasoning. Set aside.
  4. Preheat the grill to around 450-500°F (230-260°C). For charcoal, wait until coals are covered in white ash. Clean and oil the grates.
  5. Place the steak directly over the hottest part of the grill. Grill for about 4-5 minutes per side for medium-rare (internal temp 130-135°F / 54-57°C). Use tongs to flip.
  6. Use an instant-read thermometer to check internal temperature. For medium, aim for 140-145°F (60-63°C).
  7. Transfer the steak to a cutting board and tent loosely with foil. Rest for 10 minutes to let juices redistribute.
  8. Slice the steak against the grain and spoon fresh chimichurri sauce generously over the top. Serve immediately.

Notes

Let the steak come to room temperature before grilling for even cooking. Use a meat thermometer for perfect doneness. Rest the steak after grilling to keep it juicy. Chimichurri sauce tastes better after sitting for a few hours or overnight. If flare-ups occur, move steak to cooler part of grill. Frozen parsley can be used if fresh is unavailable, but fresh is preferred.

Nutrition

Keywords: porterhouse steak, grilled steak, chimichurri sauce, backyard barbecue, easy steak recipe, fresh herbs, summer grilling

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