Premium Steak with Caribbean Spiced Herb Sauce
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
This Grilled Porterhouse Steak is seared to perfection, delivering a rich, smoky crust and a tender, juicy bite ready to be topped with bold jerk inspired chimichurri.
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. For a complete Caribbean inspired meal, serve this steak alongside creamy Caribbean Creamed Plantains to balance the heat of the jerk chimichurri.
Grilled Porterhouse Steak with Jerk-Inspired Chimichurri Sauce
2
servings30
minutes15
minutes45
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.
Keeps the screen of your device on while you cook
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!
Did you make this recipe?
Tag @hecooksco on Instagram
Like this recipe?
Follow @hecooksco on Pinterest
SUGGESTED RECIPE: Grilled Flank Steak Chimichurri Sandwich
All the bold, charred flavor of steak, night-packed into a sandwich. Juicy grilled flank steak, bright chimichurri, crusty bread. It’s messy, meaty, and totally unforgettable. You’re going to want to try this one.
