Grilled Porterhouse with Chimichurri Recipe

This Grilled Porterhouse with Chimichurri recipe is the perfect combination of expertly grilled beef and a vibrant homemade herb sauce. Featured on Maddie and Kiki’s BBQ Barn Season 2, thick-cut porterhouse steaks are grilled over high heat to achieve a beautifully caramelized crust while remaining tender and juicy inside. They are served alongside a bright chimichurri bursting with fresh oregano, parsley, cilantro, garlic, lemon, and olive oil.

The Inspiration

Few meals represent outdoor grilling better than a perfectly cooked porterhouse steak. Known as the “king of steaks,” the porterhouse combines two premium cuts—the tenderloin and the strip steak—separated by its iconic T-shaped bone. This combination offers incredible tenderness, rich beef flavor, and impressive presentation all in one cut.

On Maddie and Kiki’s BBQ Barn Season 2, Maddie and Kiki Longo pair this classic steakhouse favorite with a vibrant Argentine-inspired chimichurri. Traditionally served with grilled meats throughout South America, chimichurri balances the richness of beef through fresh herbs, garlic, citrus, olive oil, and gentle heat.

The contrast between the smoky, charred exterior of the steak and the fresh, herbaceous chimichurri creates layers of flavor that make every bite exciting. Rather than masking the natural taste of high-quality beef, the sauce enhances it, allowing the steak to remain the centerpiece of the dish.

Ingredients

2 (24 ounce) Porterhouse steaks, with good marbling
½ cup fresh oregano leaves, cleaned and stems removed
1 cup flat leaf parsley leaves, cleaned and stems removed
½ cup cilantro leaves, cleaned and stems removed
2 tablespoons fresh garlic, minced
1 jalapeño, minced
1 tsp chili flakes
½ cup olive oil plus 3 tablespoons olive oil, divided
Salt and pepper
Juice of 1 lemon
2 tbsp red wine vinegar
Finishing salt (Maldon), for garnish

Method

Preheat the barbeque to high heat 450F, leaving a single burner off for indirect cooking.
Bring steaks to room temperature.
To prepare the chimichurri sauce, place the oregano, parsley, cilantro, garlic, jalapeño, chili flakes and ½ cup olive oil, in the food processor and pulse until smooth.
Transfer to a small bowl and add lemon juice and vinegar.
Season with salt and pepper and mix it all together.
Reserve for plating.
Drizzle the steaks with 3 tbsp oil and season to taste with salt and pepper.
Oil the grill.
Place steak on the oiled grill.
Grill for 3-4 minutes or until nice, deep char marks are achieved.
Give the steak a quarter turn to create diamond hatch marks.
Continue to cook 2-3 more minutes.
Flip and repeat the same steps.
Once seared on both sides, move the steak to the indirect heat area and cook with the lid closed for 3-4 minutes.
The steak should be medium rare with an inter temp of 131F.
Remove steak from grill and cover loosely with foil.
Let meat rest for 10 minutes.
Carve both muscles (tenderloin and striploin) off the bone.
Slice each steak into ¾ inch strips.
Place the bone on the plate and shingle the steaks into their original positions.
Sprinkle finishing salt over the steaks.
Serve steaks with chimichurri on the side.

Serving Suggestions

This Grilled Porterhouse with Chimichurri makes an impressive centerpiece for backyard barbecues, family celebrations, Father’s Day dinners, holiday gatherings, and steakhouse-inspired meals at home.

Pair it with grilled asparagus, roasted potatoes, roasted beets, grilled corn, garlic mushrooms, fresh garden salads, or chimichurri-roasted vegetables to create a complete meal. Creamy mashed potatoes, crispy potato skins, or grilled sourdough bread also complement the rich beef beautifully.

For beverages, serve with a full-bodied Cabernet Sauvignon, Malbec, Syrah, or a bold red blend that pairs naturally with grilled steak. If you prefer beer, choose a robust stout, porter, or amber ale. Finish the presentation with extra chimichurri, grilled lemon halves, and a sprinkle of flaky sea salt to highlight the steak’s rich flavor.

Final Thoughts

This Grilled Porterhouse with Chimichurri recipe showcases everything that makes outdoor grilling so memorable: premium beef, simple seasoning, expert technique, and fresh, vibrant flavors. The porterhouse develops a beautifully charred crust while remaining tender and juicy, and the homemade chimichurri adds brightness that perfectly balances the richness of the steak.

Find more recipes from Maddie & Kiki’s BBQ Barn here!