This delicious recipe features succulent Porterhouse steaks complemented by a flavourful chimichurri sauce. To begin, allow the steaks to come to room temperature for 30 minutes, enhancing their tenderness and flavour. Meanwhile, prepare the chimichurri by finely chopping parsley and oregano leaves and combining ingredients in a bowl.  Ideally let it sit to infuse overnight, however you can use it instantly.

As your BBQ preheats, coat the steaks with olive oil and season them only with salt. When the grill is ready, cook the steaks over high heat, flipping them three times to achieve crosshatch grill marks and evenly cooked meat. After the last flip, sprinkle more cracked pepper and continue cooking to your preferred level of doneness, ideally using a meat thermometer to ensure the perfect temperature.

Whether you prefer your steak rare, medium-rare, medium, medium-well done, or well-done, this recipe allows you to savour a tender and juicy Porterhouse steak complemented by the aromatic and zesty flavours of the chimichurri sauce. Enjoy this delectable dish with your loved ones on any occasion, and let the flavours transport you to a culinary delight!