Pat porterhouse steaks dry with paper towels. If you dry brined overnight, bring to room temperature. If not, season both sides with kosher salt. Coat both sides evenly with cracked peppercorn medley, pressing firmly into the meat.

Place cast-iron pan directly over hot coals on your grill. Add a thin layer of high-heat oil. Once the pan is smoking hot, place steaks down and sear for 90 seconds per side until crust is deep golden. Watch peppercorns closely to prevent burning.

After both sides have a solid crust, move steaks to the opposite side of the grill, away from direct coals. Close lid and cook until internal temperature reaches your desired doneness: Rare 120°F, Medium Rare 130°F, Medium 140°F, Medium Well 150°F, Well 160°F.

In a bowl, combine parsley, cilantro, minced chipotle peppers, chili flakes, oregano, lime juice, olive oil, garlic, and salt. Mix well and refrigerate while steaks finish cooking.

Once steaks reach target temperature, remove from grill. Add a small pat of unsalted butter on top and let rest for 5-10 minutes before slicing.

Slice steaks off the bone and cut into thick strips. Spoon smoky chipotle chimichurri over the top or serve on the side for dipping.