Grilling a porterhouse steak to perfection and topping it with a jerk-inspired chimichurri sauce creates an explosion of smoky, spicy, and herbaceous flavors. The rich, beefy porterhouse develops an irresistible crust from high-heat grilling while staying juicy inside. A vibrant chimichurri sauce, kicked up with Caribbean spices, fresh herbs, and fiery peppers, transforms this classic cut into an unforgettable grilling masterpiece.
Why You’ll Love This Grilled Porterhouse Steak Recipe
- Bold & Smoky Flavor – The high heat creates a caramelized crust while sealing in the juices
- Spicy & Herbaceous Jerk Chimichurri – Merges traditional Argentinian chimichurri with Caribbean jerk spices
- Simple Yet Gourmet – Create a steakhouse-quality dinner with just a few ingredients
- Perfect for Special Occasions – Guaranteed to impress guests at your next cookout or dinner party
How to Grill Porterhouse Steak Like a Pro
The key to perfectly grilled steak is timing and temperature control. Here’s how to nail it every time:
- Preheat the Grill: Heat your grill to 450-550°F (232-288°C) with the lid closed for 10-15 minutes
- Test the Heat: Hold your hand 5 inches above the grates—if you can only hold it for 2-3 seconds because of the heat, you’re ready
- Prepare the Steak: Pat the steak dry, brush with olive oil, and season generously with salt and pepper
- Grill the Steak: Cook for 4-5 minutes per side for medium-rare (internal temperature 130-135°F/54-57°C). Don’t touch or move the steak to ensure perfectly developed grill marks.
- Rest the Steak: Let rest for 5-10 minutes before slicing to keep the juices inside
Jerk-Inspired Chimichurri – A Spicy, Herbaceous Twist
This Caribbean-influenced chimichurri sauce brings fresh, spicy, and smoky flavors that perfectly complement a rich, grilled porterhouse. Fresh herbs like parsley, cilantro, and mint provide brightness, while habanero peppers and jerk spices add Caribbean heat. The sauce works equally well as a marinade before grilling or spooned over the finished steak—and any leftovers are great on eggs, sandwiches, or grilled vegetables the next day.
Key Ingredients:
- Fresh Herbs: Bright, leafy parsley, cilantro, mint, and thyme
- Aromatic Vegetables: Minced garlic and green onions for savory depth
- Peppers for Heat: Habanero and serrano peppers bring authentic jerk spiciness
- Bold Spices: Allspice, cinnamon, cloves, and paprika create warm, smoky notes
- Acidity & Umami: Lime juice, soy sauce, and red wine vinegar for perfect balance
- Extra Virgin Olive Oil: Binds everything into a smooth, rich sauce
How to Serve this Porterhouse Steak
- Slice the rested porterhouse against the grain into thick strips
- Spoon the jerk chimichurri generously over the steak
- Complete your meal with roasted vegetables, creamy garlic mashed potatoes, or sweet grilled plantains
This Grilled Porterhouse with Jerk-Inspired Chimichurri transforms an already-impressive cut of meat into something extraordinary. The bold, smoky char of the steak meets the fresh, spicy kick of Caribbean-inspired herbs and spices. It’s the perfect choice for special occasions or when you want to take your grilling game to the next level. The chimichurri can be made a day ahead, which helps the flavors develop and makes day-of cooking easier. Serve the steak sliced, with extra sauce on the side, and consider pairing it with grilled plantains or coconut rice to complete the Caribbean theme.
Grilled Porterhouse Steak with Jerk-Inspired Chimichurri Sauce
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minutesThis Grilled Porterhouse Steak with Jerk-Inspired Chimichurri delivers bold, smoky flavors with a fresh, spicy herbaceous kick. The high-heat sear locks in the steak’s juices, while the vibrant chimichurri blends Caribbean spices, fresh herbs, and fiery peppers for the perfect balance of heat and freshness.
Ingredients
1 porterhouse steak (~2 lbs.)
to taste, salt and ground black pepper
for grilling, extra virgin olive oil
1 cup parsley, freshly chopped
1/2 cup cilantro, freshly chopped
1/4 cup mint, freshly chopped
1/4 cup thyme, freshly chopped
4 cloves of garlic, minced
4 green onions, finely chopped
1 habanero pepper, minced
1 serrano pepper, minced
1 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon paprika
1/2 teaspoon ground black pepper
1 tablespoon soy sauce
1 tablespoon lime juice
1/2 cup red wine vinegar
1/2 cup extra virgin olive oil
for serving, lime wedges
Directions
- Prepare the Steak:
Preheat your grill to high heat – 550°F (288°C). Pat the porterhouse steak dry with paper towels. Rub it with a little extra virgin olive oil and season generously with salt and ground black pepper.
Place the steak on the hot grill and cook for 4-5 minutes per side for a medium-rare finish. Remove the steak from the grill and let it rest for about 5-10 minutes before slicing. - Make the Jerk-Inspired Chimichurri Sauce:
Combine the freshly chopped parsley, cilantro, mint, and thyme in a bowl. Add the minced garlic, finely chopped green onions, minced habanero and serrano peppers, ground allspice, ground cinnamon, ground cloves, paprika, and ground black pepper. Mix well. Stir in the soy sauce, lime juice, red wine vinegar, and extra virgin olive oil until everything is well combined. Taste and adjust the seasoning if needed. - Serve:
Slice the rested porterhouse steak against the grain. Drizzle the jerk-inspired chimichurri sauce generously over the steak slices. Serve immediately and enjoy!
SUGGESTED RECIPE: Grilled Flank Steak Chimichurri Sandwich
This Grilled Flank Steak Chimichurri Sandwich is your next must-try if you love bold flavors and perfectly grilled steak. Tender, marinated flank steak gets seared to perfection, then piled onto crusty bread with a generous drizzle of vibrant chimichurri. It’s a handheld masterpiece—juicy, herbaceous, and packed with flavor.
