Savory Gaelic Irish Steaks with Whiskey Cream and Colcannon Recipe
This recipe features savory Gaelic Irish sirloin steaks marinated in Irish whiskey and butter, seared to perfection, and finished in the oven. Served with a traditional Irish side of colcannon—creamy mashed potatoes mixed with sautéed kale—and topped with a luxurious whiskey cream sauce infused with shallots for a rich and flavorful meal that highlights classic Irish flavors.
- Prep Time: 20 minutes
- Cook Time: 3 hours 25 minutes
- Total Time: 3 hours 45 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Irish
Ingredients
Scale
Steak and Marinade
- 2 pieces Sirloin Steak (high-quality cut)
- 1/4 cup Irish Whiskey (Jameson)
- 4 tablespoons Unsalted Butter
Colcannon
- 1 pound Potatoes (Russet or another starchy variety)
- 1 cup Kale (chopped; cabbage can be substituted)
Whiskey Cream Sauce
- 1/2 cup Shallots (finely chopped)
- 1 cup Cream (full-fat)
- 1/3 cup Irish Whiskey
- 2 tablespoons Unsalted Butter
Instructions
- Marinate the steaks: In a bowl, melt 4 tablespoons unsalted butter and mix in 1/4 cup Irish whiskey. Add 2 sirloin steaks, ensuring they are fully coated in the marinade. Cover and refrigerate for at least 3 hours or up to overnight for deeper flavor.
- Heat skillet and sear steaks: Preheat a cast iron skillet over medium-high heat until smoking hot. Add a small amount of oil to prevent sticking. Place marinated steaks in the skillet and sear for 3-4 minutes per side, developing a deep brown crust.
- Finish steaks in the oven: Preheat the oven to 400°F (200°C). After searing, transfer the skillet with steaks to the oven. Cook for an additional 4-6 minutes, adjusting time based on desired doneness.
- Cook potatoes and kale: While the steaks cook, bring a large pot of salted water to a boil. Peel and cut potatoes into chunks, add them to the boiling water, and cook for 15-20 minutes until tender. Meanwhile, steam or sauté chopped kale until tender.
- Prepare whiskey cream sauce: In a small saucepan, melt 2 tablespoons butter over medium heat. Add finely chopped shallots and sauté until softened. Pour in 1/3 cup Irish whiskey and simmer for about 5 minutes. Stir in 1 cup full-fat cream and continue simmering until the sauce thickens slightly.
- Assemble and serve: Drain potatoes and mash until creamy, mixing in sautéed kale to create colcannon. Plate the steaks alongside generous portions of colcannon. Drizzle the rich whiskey cream sauce over the steaks and serve immediately.
Notes
- For deeper flavor, marinate steaks overnight instead of just 3 hours.
- Use a cast iron skillet for best searing results and to withstand oven finishing.
- Russet potatoes are preferred for creamy colcannon but Yukon Golds can be used as a substitute.
- Kale can be swapped with cabbage for a more traditional colcannon.
- Adjust whiskey quantities based on taste preference; ensure the alcohol simmers off during sauce preparation.
Keywords: Gaelic Irish steak, whiskey cream sauce, colcannon, Irish recipes, sirloin steak, Irish whiskey marinade