roast dinner spread

One of the many things I look forward to when visiting my in-laws in Ireland is Sunday roast. We gather together with all of Kevin’s siblings at his parents’ home in the beautiful Irish countryside and we enjoy the day with good home cooking and good conversation. How every Sunday should be! 😉 When Kevin first moved to the states, I tried to keep up with it, but cooking a whole roast dinner for just the two of us sometimes was too much work. We always ended up with loads of leftovers or the both of us on the sofa with food comas. Roasts are meant to be shared with family and friends!

We had a big porterhouse steak and all this amazing produce from the farmers market, I knew I had to share it. So I called my mom and invited her over for a mini-roast dinner. Everything turned out lovely (the gratin could’ve looked prettier, but it tasted so good who cares!)

porterhouse steak

porterhouse steak.

roasted carrots

roasted carrots with thyme and red wine vinaigrette.

gratin potatoes

potato gratin.

fennel and radish salad

fennel and radish salad with a lemon vinaigrette.

How I Season My Steaks


2 anchiovy fillets
2 garlic cloves
1 tsp thyme, minced
1 tsp rosemary, minced
olive oil


I like to take the meat out of the fridge for about 30 mins to an hour before cooking. It helps the meat cook evenly and prevents it from over-charring on the grill. I make a wet seasoning paste with anchovies and herbs, but if you don’t have anchovies, no worries. You can use anything to season it like herbs de provence or just salt and pepper, but I find that adding anchovies to the seasoning gives it an extra bit of salty goodness.

In a pestle and mortar ( if you’re interested in buying one check out RSVP Gorgeous Grey Marble Mortar & Pestle) crush garlic cloves with a pinch of salt. Add in 2 anchovy fillets (I used the one in olive oil, you can use the one packed in salt but remember to rinse them before use), pound together. Add in herbs and fresh ground black pepper, pound. Drizzle in olive oil until you have a loose paste. Take the wet seasoning and massage onto steak. It’s ready for the grill.

When the temperature reaches between 500-600F, place steak on grill for 5 mins. Close the grill lid. Turn steak over and cook for another 3 mins (for medium-medium rare) with the lid closed again. Let rest for a good 10-15 mins before serving. Delicious!

porterhouse seasoning 2 rub on porterhouse porterhouse on grill turn over rest carved 1


All gone! 😀

1 comment on “‘Hi Mommy. Are you free for dinner?’”

  1. Anchovies! I never thought to do that. I’ll definitely do next time. Good thing we just bought a pestle and mortar!

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