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Herbes de Provence Rubbed Porterhouse Steaks

    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

    4.25 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

    • 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.


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

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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:


    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.

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