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.
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.
Ingredients
- 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
To begin your Herbes de Provence Grilled Porterhouse Steaks, take your herbs, salt, pepper, and garlic and add them to a small bowl.
Then drizzle in the olive oil and slowly stir until it’s fully combined into a paste.
Next you’ll take your steaks and coat them with olive oil on both sides.
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.
Pre-heat your grill to high heat before adding the steaks.
Cook for around 5 minutes per side before removing. Let rest for 10 minutes for juices to redistribute.
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!
More Grilling Recipes
- Grilled Salmon with Lemon Garlic Sauce
- Grilled Eggplant Parmesan
- Za’atar Spiced Grilled Chicken
- 5 Step Grilled Vegetable Pasta
- Grilled Tandoori Chicken
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.
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 Steak
Ingredients
- 2 24 ounce – porterhouse steaks (or steak of choice)
Herbes de Provence Rub
- 1 tablespoon herbes de Provence
- 2 tablespoons Kosher salt
- 1 tablespoon freshly cracked black pepper
- 2 cloves garlic (finely minced)
- 2 tablespoons extra virgin olive oil
Instructions
- 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.
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.
I usually do 1 teaspoon per pound of meat!
Thomas would LOoooooovee this like whoa!! Sounds like the perfect summertime dinner!
This is one of our favorite ways to do grilled ribeyes. A local upscale grocer carries a bottle with huge salt crystals in it, so yummy!!
Oh my gosh I love big salt crystals!!!
Now I’m craving red meat!
Cave girl style is a necessity – eating right off of the bone is always the best part! This porterhouse looks like the steak of my dreams.
I can NEVER say no to big ol’ piece of juice steak, and this is exactly what I mean by that! I am loving all those spices….I want this for dinner! Pinned!
It’s amazing the difference a bone can make in cooking meat! I like this recipe rub a lot, I’ve been leaning more towards rubs rather than marinades lately because it’s a little faster. Thanks!
I’m a total sucker for a good steak. This rub sounds amazing, I can’t wait to try it! :)
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!
I miss it too!! Let’s go!
This looks perfect Liz! Grilling steak is not my forte, I need to practice more. But I love this spice rub, it sounds like it would be perfect with lots of different kinds of meat!
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.
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.
Oh yummy!! I love steak!!
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.
I’m so sorry to hear about the loss of your father but so glad this post brings back good memories. Enjoy that steak in his honor!
Oh my goodness, that big hunk of meat looks amazing! I’ll have to try your steak rub!