Best 3 Grilled Porterhouse Steak With Chimichurri Sauce Recipes
**Grilled Porterhouse Steak with Chimichurri Sauce**
Savor the robust flavors of a perfectly grilled porterhouse steak complemented by a zesty chimichurri sauce in this delectable recipe. The porterhouse steak, known for its tender and juicy texture, is seasoned with a blend of aromatic herbs and spices, then grilled to perfection. The chimichurri sauce, a vibrant green condiment, adds a burst of brightness and freshness with its blend of parsley, cilantro, garlic, and tangy red wine vinegar. This mouthwatering dish is sure to impress at your next backyard barbecue or special occasion dinner. In addition to the main recipe, this article also includes recipes for a flavorful compound butter made with garlic, thyme, and rosemary, an easy-to-make chimichurri sauce, and a classic béarnaise sauce for those who prefer a richer, creamier accompaniment to their steak.
**Recipes:**
* **Grilled Porterhouse Steak:** This recipe provides step-by-step instructions for grilling a juicy and flavorful porterhouse steak. Tips for selecting the right steak, preparing the grill, and achieving the perfect doneness are included.
* **Compound Butter:** Elevate your steak experience with this simple yet delicious compound butter. Made with a combination of garlic, thyme, and rosemary, this butter adds an extra layer of savory richness to the steak.
* **Chimichurri Sauce:** Discover the vibrant flavors of chimichurri sauce, a classic South American condiment. This recipe uses fresh parsley, cilantro, garlic, red wine vinegar, and olive oil to create a tangy and aromatic sauce that pairs perfectly with grilled meats.
* **Béarnaise Sauce:** For those who prefer a more luxurious sauce, this recipe guides you through the process of making a classic béarnaise sauce. With its velvety texture and rich flavor, béarnaise sauce is an indulgent accompaniment to grilled steak.
So fire up your grill and prepare to indulge in a feast of grilled porterhouse steak, enhanced by the vibrant flavors of chimichurri sauce and other delectable accompaniments.
CHIMICHURRI SAUCE FOR STEAKS
This is a great Argentinean marinade or sauce. Use it on grilled meats, such as T-bone, porterhouse or skirt steak. The sauce is best if used immediately but will keep in the refrigerator for a couple of days.
Provided by Ty Robbins
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 8
Number Of Ingredients 8
Steps:
- In a blender or food processor, combine the parsley, garlic, oil, vinegar, lemon juice, salt, ground black pepper and cayenne pepper. Mix well, but do not puree.
Nutrition Facts : Calories 189.9 calories, Carbohydrate 2.2 g, Fat 20.3 g, Fiber 0.4 g, Protein 0.5 g, SaturatedFat 2.8 g, Sodium 296.3 mg, Sugar 0.3 g
PORTERHOUSE STEAK WITH BROWN BUTTER, BLUE CHEESE AND CHIMICHURRI
Steps:
- Make the chimichurri: Combine all of the herbs in a medium bowl. Add the oil, garlic and chile flakes and stir to combine. Let sit for at least 30 minutes to allow flavors to meld. Stir in the vinegar just before serving to keep the color bright green. Season with salt and pepper, then taste and add honey, if needed.
- Meanwhile, prepare the steak: Let the steak sit at room temperature for 30 minutes before cooking. This will help it cook quickly and more evenly.
- Preheat the broiler. Heat a large ovenproof skillet, preferably cast-iron, over medium-high heat, then heat the oil until smoking. Season the steak very generously with salt and pepper and cook just on one side, undisturbed, until a deep brown crust forms on the bottom, about 4 minutes. Transfer the steak, browned-side up, to a cutting board.
- Cut the steak off the bone in 2 pieces--the strip steak on one side and filet mignon on the other. Slice both pieces 1 inch thick straight down, perpendicular to the bone. Return the bone to the skillet and reassemble the sliced steak around it, browned-side up, to resemble the whole steak. Top with the butter and broil until the butter is melted and golden brown and the steak is medium-rare, 4 to 6 minutes, spooning some of the butter and pan juices over the steak as it cooks. Scatter the cheese over the top and broil for 1 more minute. Serve the steak with buttery pan juices spooned over and the chimichurri on the side.
BEST PORTERHOUSE STEAK RECIPE
My Grilled Porterhouse Steak with Chimichurri Sauce is the steak you've been dreaming of! It's flavorful, juicy, and easy to cook up in under 20 minutes using super simple ingredients.
Provided by Isabel Laessig
Categories Main Course
Time 17m
Number Of Ingredients 9
Steps:
- Preheat the grill to high heat. Coat each steak, front and back, with about 1 tablespoon salt and 1 tablespoon pepper (per steak).
- Sear the steak for 5 minutes on each side. Remove and let set for a couple minutes. While the steak is cooking or setting, finely mince the parsley and oregano.
- Combine all remaining ingredients in a small bowl to make your Chimichurri Sauce, and mix well.
- Drizzle the chimichurri sauce over the top of each steak. Serve and enjoy!
Nutrition Facts : Calories 1142 kcal, Carbohydrate 16 g, Protein 74 g, Fat 87 g, SaturatedFat 26 g, Cholesterol 190 mg, Sodium 7195 mg, Fiber 8 g, Sugar 1 g, UnsaturatedFat 55 g, ServingSize 1 serving
Tips:
- Choose the right steak: For grilled porterhouse steak, choose a steak that is at least 1 1/2 inches thick and has good marbling. This will ensure that the steak is juicy and flavorful.
- Prepare the steak properly: Before grilling, pat the steak dry with paper towels and season it liberally with salt and pepper. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
- Preheat your grill: Preheat your grill to high heat before cooking the steak. This will help to sear the steak and prevent it from sticking to the grill.
- Grill the steak: Grill the steak for 4-5 minutes per side, or until it reaches your desired level of doneness. For a medium-rare steak, the internal temperature should be 135 degrees Fahrenheit.
- Let the steak rest: After grilling, let the steak rest for 5-10 minutes before slicing and serving. This will allow the juices to redistribute throughout the steak, making it more tender and flavorful.
- Make the chimichurri sauce: While the steak is resting, make the chimichurri sauce. This sauce is made with fresh parsley, cilantro, oregano, garlic, red wine vinegar, and olive oil. It is a flavorful and versatile sauce that can be used on grilled meats, vegetables, or fish.
Conclusion:
Grilled porterhouse steak with chimichurri sauce is a delicious and impressive dish that is perfect for a special occasion. The steak is juicy and flavorful, and the chimichurri sauce adds a bright and herbaceous flavor. This dish is sure to be a hit with your friends and family.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
