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Perfect Grilled Porterhouse Steak Recipe with Chimichurri and Garlic Fries

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A juicy, tender grilled porterhouse steak paired with vibrant chimichurri sauce and crispy garlic fries, perfect for outdoor gatherings and easy weeknight dinners.

Ingredients

Scale
  • 1 porterhouse steak (about 1.5 to 2 inches thick, 24–28 oz / 680–790 g)
  • 2 tbsp olive oil (for brushing)
  • Coarse sea salt (such as Maldon, for seasoning)
  • Freshly ground black pepper (to taste)
  • Optional: smoked paprika (a pinch for subtle smokiness)
  • 1 cup fresh flat-leaf parsley, finely chopped (about 30 g)
  • 1/2 cup fresh cilantro, finely chopped (about 15 g)
  • 3 cloves garlic, minced
  • 2 tbsp red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1 tsp red pepper flakes (adjust to your heat preference)
  • Salt and freshly ground black pepper (to taste)
  • Optional: 1 small shallot, finely minced
  • 4 large russet potatoes, peeled and cut into fries (about 1/2 inch thick)
  • 4 cloves garlic, minced
  • 1/4 cup olive oil
  • Salt to taste
  • Freshly ground black pepper (to taste)
  • Optional: Fresh parsley, chopped for garnish

Instructions

  1. Prep the Chimichurri (10 minutes): Finely chop the parsley and cilantro. Mince the garlic (and shallot, if using). In a bowl, combine herbs, garlic, vinegar, red pepper flakes, and olive oil. Season with salt and pepper. Stir well and set aside to let flavors meld while you prepare the rest.
  2. Prepare the Garlic Fries (15 minutes prep + 10 minutes frying): Peel and cut potatoes into even fries. Rinse them in cold water to remove excess starch, then pat dry thoroughly with paper towels. Heat oil in a deep fryer or heavy pot to 350°F (175°C). Fry the potatoes in batches until golden and crisp, about 4-5 minutes per batch. Drain on paper towels.
  3. Season the Fries: While fries are still hot, toss them in a bowl with olive oil, minced garlic, salt, and pepper. The residual heat will mellow the garlic’s sharpness. Garnish with chopped parsley if desired.
  4. Prepare the Steak (5 minutes): Pat the porterhouse dry with paper towels. Brush both sides lightly with olive oil. Season generously with coarse sea salt and freshly ground black pepper. If you like, sprinkle a pinch of smoked paprika for subtle smokiness.
  5. Preheat the Grill: Get your grill hot—around 450°F (230°C) for direct heat grilling. Oil the grates well to prevent sticking.
  6. Grill the Steak (8-10 minutes per side): Place the steak over direct heat. Cook for 8-10 minutes per side for medium-rare, adjusting time for your preferred doneness. Use a thermometer if you have one: 130°F (54°C) for medium-rare. Watch for those gorgeous grill marks! Avoid flipping too often to get a nice crust.
  7. Rest the Steak (10 minutes): Transfer the steak to a cutting board and tent loosely with foil. This step lets the juices redistribute, keeping the steak juicy and tender.
  8. Serve: Slice the porterhouse against the grain, arrange on plates with a generous spoonful of chimichurri over the top, and a side of garlic fries.

Notes

Let the steak come to room temperature before grilling for even cooking. Use two-zone grilling: sear on direct heat then move to indirect heat to finish. Finely chop herbs for chimichurri instead of blending to keep texture fresh. Toss fries immediately after frying with garlic oil to avoid burnt garlic flavor. Rest steak for 10 minutes before slicing. Chimichurri tastes better after sitting for a few hours. Fries can be baked as a healthier alternative.

Nutrition

Keywords: porterhouse steak, grilled steak, chimichurri sauce, garlic fries, barbecue, summer cookout, easy steak recipe

Find it online: https://tinastirs.com/perfect-grilled-porterhouse-steak-recipe-with-chimichurri-and-garlic-fries-easy-step-by-step-guide/