Herbes de Provence Rubbed Porterhouse Steaks

6 reader reviews / 4.34 stars average

Herbes de Provence is mashed together with fresh garlic, kosher salt, olive oil and black pepper to create the ultimate steak rub.

Herbs de Provence Rubbed Porterhouse - The Lemon Bowl

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.

Castle in Chicago

We typically rotated between Chicago Chop House and Mortion’s of Chicago but one tradition that never changed: I was always allowed to order the giant porterhouse steak.

And, because I just couldn’t help myself, I would always finish the meal by sneaking a few bites right off the bone. Cave girl style.

Porterhouse on Grill - The Lemon Bowl

With two toddlers who aren’t quite ready for upscale steak houses, my husband and I love recreating our favorite restaurant meals at home. Most recently, we grilled two juicy porterhouse steaks with my go-to herbes de Provence spice rub. Make extra – it’s great on all cuts of beef, pork or chicken.

Herbs de Provance - The Lemon Bowl

While each blend may vary slightly, herbes de Provence is typically a mixture of rosemary, thyme, savory, oregano and other herbs native of Provence. When smashed together with fresh garlic, fragrant olive oil, kosher salt and pepper it immediately transforms into the perfect steak rub.

Herbes De Provence Sliced Porterhouse - The Lemon Bowl

Thanks to the t-bone running in the middle of the steak, you know your porterhouse will always end up juicy, tender and packed with flavor. As always, be sure to let the meat rest 10 minutes before slicing for juices to redistribute.

Your fork is waiting.

Herbs de Provence Rubbed Porterhouse - The Lemon Bowl

Herbes de Provence Rubbed Porterhouse Steaks

6 reader reviews / 4.34 stars average
Herbes de Provence is mashed together with fresh garlic, kosher salt, olive oil and black pepper to create the ultimate grilled porterhouse steak rub.
PREP: 10 mins
COOK: 10 mins
TOTAL: 20 mins
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
DID YOU TRY THIS RECIPE? Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

19 thoughts on “Herbes de Provence Rubbed Porterhouse Steaks”

  1. 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!

  2. 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.

  3. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Let us know what you think!

This site uses Akismet to reduce spam. Learn how your comment data is processed.