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)
- 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.