Herbes de Provence is mashed together with fresh garlic, kosher salt, olive oil and black pepper to create the ultimate steak 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 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.
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.
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.
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.
Herbes de Provence Rubbed Porterhouse Steaks
- 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 lack pepper
- 2 cloves garlic (finely minced)
- 2 tablespoons extra virgin olive oil
- 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!