Herbes de Provence Grilled Porterhouse Steak

Herbes de Provence grilled porterhouse steaks use the French herb, mashed together with fresh garlic, kosher salt, olive oil, and black pepper to create the ultimate grill rub.

Herbes de provence grilled porterhouse steak.

Porterhouse steaks (also known as “T-Bones”) have a special place in my heart. Growing up, whenever we visited Chicago on a family getaway or tagging along on one of my dad’s business trips, we would always visit a fancy steak house. We rotated locations, but I was always allowed to order the giant porterhouse steak. With life being so busy with our 2 boys, we aren’t always able to go out to a fancy steakhouse, but it can be easy to recreate the experience at home with my Herbes de Provence Grilled Porterhouse Steaks! Toss them on the grill and enjoy a delicious and quick dinner.


  • Porterhouse steaks: Because that T-bone is left in the middle of the steak, it helps to keep if juicy and tender while it grills.
  • Herbes de Provence: Typically a blend of rosemary, thyme, savory, oregano, and other herbs native to Provence, France.
  • Kosher salt: The larger flakes help them stick better to the meat, and it enhances the natural flavors.
  • Cracked black pepper: Paired with the herbs, it adds a small layer of heat and additional layer of flavor.
  • Garlic: Nutty, aromatic, and pungent flavor that sweetens when it’s cooked.
  • Olive oil: Helps to coat and get the rub to stick to the steaks.

How to Make Herbes de Provence Grilled Porterhouse Steaks

Adding herbes de provence to small bowl

To begin your Herbes de Provence Grilled Porterhouse Steaks, take your herbs, salt, pepper, and garlic and add them to a small bowl.

Adding olive oil to spices

Then drizzle in the olive oil and slowly stir until it’s fully combined into a paste.

Covering steaks with olive oil

Next you’ll take your steaks and coat them with olive oil on both sides.

Rubbing spices on porterhouse steaks

Then take your Herbes de Provence paste and rub it into both sides of each steak. Let sit and marinate for at least 30 minutes.

Grilling porterhouse steaks

Pre-heat your grill to high heat before adding the steaks.

Flipping t bone steaks

Cook for around 5 minutes per side before removing. Let rest for 10 minutes for juices to redistribute.

Sliced herbes de provence grilled porterhouse steak.

Once your steaks are done and have rested, slice to serve and enjoy your Herbes de Provence Grilled Porterhouse Steaks!

Frequently Asked Questions:

What temperature do you grill porterhouse steaks?

If your grill has a temperature gauge, you’ll want it set to around 450 degrees, or just “high” on some models.

How many minutes per side for porterhouse?

For medium-rare (my go-to doneness), 5 minutes per side usually does the trick. For best results, use a meat thermometer. 120-125 rare, 130-135 medium-rare, 140-145 medium, and 160-165 for well done.

Can I substitute Italian seasoning for Herbes de Provence?

They are very similar, so while the flavor will vary slightly, it’ll still be fine!

Cutting herbes de provence grilled porterhouse steak.

More Grilling Recipes

Eat It, LIke It, Share It!

Did you try this steak and like it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.

Liz eating herbes de provence grilled porterhouse steak.

Bring date-night home and recreate your steakhouse meal with your own grill with my Herbes de Provence Grilled Porterhouse Steaks.

Your fork is waiting.

Herbes de provence grilled porterhouse stak

Herbes de Provence Grilled Porterhouse Steak

4.25 stars average
Herbes de Provence grilled porterhouse steaks use the French herb, mashed together with fresh garlic, kosher salt, olive oil, and black pepper to create the ultimate grill rub.
PREP: 10 minutes
COOK: 10 minutes
TOTAL: 20 minutes
Servings: 4


  • 2 24 ounce – porterhouse steaks (or steak of choice)

Herbes de Provence Rub


  • Place porterhouse steaks on a platter and lightly pat dry with paper towel.
  • In a small bowl, create spice rub by mixing together herbes de Provence, salt, pepper, garlic and olive oil into a paste. Rub steaks evenly on both sides with mixture and let sit 30 minutes or until steaks come to room temperature.
  • Pre-heat grill on high heat. Grill 4-6 minutes per side for medium-rare or longer if you desire. Let rest 10 minutes before slicing to serve.


Calories: 629kcalCarbohydrates: 0.6gProtein: 40.7gFat: 50.2gSaturated Fat: 19gPolyunsaturated Fat: 31.2gTrans Fat: 0gCholesterol: 155mgSodium: 2443mgFiber: 0.2gSugar: 0g

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19 thoughts on “Herbes de Provence Grilled Porterhouse Steak”

  1. I made this and loved every bit. But I must admit, it was a little too salty for. So next time I will use less salt.

  2. What a great idea to use Herbes de Provence on a steak like this. I bet it tastes fabulous. In Chicago we would always go to Morton’s if we were craving a really great steak-I miss that place!

  3. I’m surprised to see you saying that Porterhouse are also known as T-bone steaks. Back in the day when I was buying steaks like that the T-bone was less expensive because it did not have the tenderloin section. Has that changed?

    The size of the steaks you’re using is amazing. I would think they’d feed 6 people easily! They sound interesting using herbes de Provence. My husband won’t go further than garlic when he grills steaks.

    1. Well there are also those types of t-bones but these days people also refer to porterhouses as t-bones but you’re right, a porterhouse always has the tenderloin. And yes the size of my steaks WOULD feed six. :) Thats why we only cooked two – for leftovers.

  4. christine davis

    My father just passed away on Memorial Day. This post reminds me so much of him. He literally ate a porterhouse steak most nights for 15 years until the dr said he needed to cut back. LOL I think I will make some steaks this week in remembrance of my dad.

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