Last Updated on September 17, 2023
Impressive and shareable, this recipe is all about grilling a large-format cut of beef, ButcherBox’s 40-ounce(!) Porterhouse Steak, to perfection. Because a big steak doesn’t need to compete but, rather, be complemented, we like to pair it with a smoky chimichurri sauce that’s made with a grilled shallot, herbs, vinegar, olive oil, paprika and other spices. It’s flavor is complex, but that won’t distract from this beautiful steak.
If you’re not sure what a porterhouse steak even is, it comes from the short loin of a cow. It’s a T-shaped, bone-in cut that includes both the tenderloin and the strip steak. Prized for tenderness and rich, beefy flavor, it’s perfect for sharing with a steak-loving crowd. Be sure to let the steak sit at room temperature for a bit before grilling to help it cook evenly throughout.
- 1 ButcherBox Porterhouse Steak defrosted and patted dry
- Salt and pepper
- ½ cup olive oil
- 3 cloves garlic finely chopped
- 1 tsp hot smoked paprika
- 1 tsp sweet paprika
- 1 tsp chopped fresh rosemary
- 1 tsp chopped fresh thyme
- 1 tsp chopped fresh sage
- Canola oil
- 1 large shallot peeled and halved
- 3 tbsp chopped fresh parsley
- 2 tbsp red wine vinegar
- Season the steak with salt and pepper and let sit at room temperature for 30 minutes before grilling.
- In a small pot, place the olive oil, garlic, paprikas, rosemary, thyme and sage. Heat over low heat on the stovetop, let come to a light simmer and cook until the garlic and herbs become very aromatic, about 7 to 9 minutes. Turn off heat and set mixture aside to cool.
- Prepare a charcoal or gas grill for high heat. Once hot, rub the steak with 2 to 3 tablespoons canola oil, place on the grill and cook, undisturbed, until deeply browned and a crust has formed on the bottom, about 7 minutes. Turn steak over and cook the other side until browned, about another 5 to 7 minutes or until the internal temperature reaches 135ºF with an instant-read thermometer, and let rest for 10 minutes until it reaches 145ºF. Transfer to a cutting board to rest. Simultaneously, grill the shallot dry until softened and lightly charred then transfer to the cutting board.
- Finish the chimichurri by finely chopping and stirring the shallot into the sauce. Add the parsley and red wine vinegar. Season with salt and pepper to taste.
- When ready to serve, slice the steak thinly against the grain, transfer to a platter and spoon the chimichurri over the top.