Herbes de Provence Rub

If you have the chance or means, get herbes de Provence from France.  I've tried the varieties sold here in the states and somehow they just aren't quite the same.  Thus, I stock up when I go to France (or ask those who are going to get some for me).  I have a tin just for them in my kitchen (which, of course, I bought on my most recent trip to France):

I love trying recipes with them--especially easy ones like this!  As the original post points out, this rub is not just for steaks--it could go on chicken or pork easily, too.  I was actually wanting to use up the porterhouse steaks in my freezer, so that is how I came across this gem.  Highly recommend!  Here is the link to the original recipe:
http://thelemonbowl.com/2015/06/herbes-de-provence-rubbed-porterhouse-steaks.html

Ingredients:

meat of choice (I chose 2 porterhouse steaks)
1 T. herbes de Provence
2 T. kosher salt **I am going to use less next time, as this was quite salty!**
1 T. fresh cracked black pepper
1 tsp. bottled minced garlic
2 T. olive oil

Instructions (with steaks, stovetop):

1. Mix together all ingredients (except the meat) in a bowl to form rub.  It will have a paste like consistency.

2. Rub steaks generously with the mixture on both sides.

3. Heat cast iron skillet over med-high heat and melt 2 T. butter in it.  Add steaks to pan and cook to desired doneness.

4. Serve with favorite side and enjoy!