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porterhouse steak recipe With Charred Scallion Chimichurri
- Total Time: 70 minutes
- Yield: 2–3 servings 1x
- Diet: General
Description
This recipe features a juicy porterhouse steak with a deeply seared crust, complemented by a vibrant, fresh charred scallion chimichurri. It’s a high-protein meal perfect for weeknights or special occasions, designed to be satisfying and easy to prepare.
Ingredients
- 1.5–2 lbs porterhouse steak, 1.5 inches thick
- 1 large bunch scallions
- 1 cup packed fresh parsley
- 3–4 cloves garlic
- 3 tbsp red wine vinegar
- 0.5 cup olive oil
- 0.5 tsp red pepper flakes
- to taste salt
- to taste freshly ground black pepper
Instructions
- Prep Steak: Pat the porterhouse very dry with paper towels. Season generously all over with salt and pepper. Let rest at room temperature for 30-60 minutes for even cooking.
- Char Scallions: Heat a cast-iron skillet or grill pan over medium-high heat. Add a drizzle of olive oil. Char whole scallions until softened and slightly blackened in spots, then remove and roughly chop.
- Make Chimichurri: In a food processor or with a sharp knife, combine charred scallions, parsley, garlic, red wine vinegar, red pepper flakes, salt, and pepper. Slowly drizzle in olive oil until a vibrant, herb-flecked sauce forms. Taste and adjust seasoning.
- Sear Steak: Reheat the skillet to smoking hot, add a touch of high-smoke-point oil. Sear porterhouse steak for 3-5 minutes per side for medium-rare, or until desired doneness (130-135(degree)F for medium-rare). Use a meat thermometer for precision.
- Rest & Serve: Transfer cooked steak to a cutting board, tent loosely with foil. Let rest for 5-10 minutes to redistribute juices. Slice against the grain, serve with a generous spoon of Charred Scallion Chimichurri.
Notes
To avoid a dry steak, do not overcook; always use a meat thermometer. For a better crust, ensure the pan is very hot and the steak is very dry before searing. If chimichurri is bland, adjust salt, add lemon, or a pinch of sugar. Store leftover chimichurri in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 6 oz steak with chimichurri)
- Calories: 600 calories
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 45 g
- Saturated Fat: 15 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 120 mg