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 beef 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:
If your grill has a temperature gauge, you’ll want it set to around 450 degrees, or just “high” on some models.
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.
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
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Bring date-night home and recreate your steakhouse meal with your own grill with my Herbes de Provence Grilled Porterhouse Steaks. Want more beef recipes? Don’t miss these 20 easy recipes using ground beef.
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Herbes de Provence Grilled Porterhouse Steak
Ingredients
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.
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