Gaelic Irish Steaks with Whiskey Cream and Colcannon

Savor the taste of Ireland with Gaelic Irish Steaks with Whiskey Cream and Colcannon! This hearty dish combines tender steaks with a rich whiskey cream sauce and creamy colcannon, perfect for impressing your guests. Discover the significance of each ingredient, tips for perfecting your steak, and fun colcannon variations.

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Ingredients

2 beef steaks (sirloin or ribeye, about 6 oz each)

Salt and pepper, to taste

2 tablespoons olive oil

2 tablespoons butter

1 tablespoon fresh thyme leaves

1 cup heavy cream

1/4 cup Irish whiskey (or a whiskey-flavored non-alcoholic substitute)

4 cups chopped kale or cabbage (your choice)

2 medium-sized Yukon Gold potatoes, peeled and diced

1/2 cup milk

2 green onions, finely chopped

1 tablespoon butter (for colcannon)

Fresh parsley, chopped (for garnish)

Instructions

Prepare the Colcannon:

- In a large pot, bring salted water to a boil and add the diced potatoes. Cook for about 15-20 minutes or until tender. Drain and return to the pot.

- Add the milk and 1 tablespoon of butter to the potatoes. Mash until smooth and creamy.

- In a separate pan, sauté the chopped kale (or cabbage) in a bit of water until softened (about 5 minutes). Stir this into the mashed potatoes along with half of the chopped green onions. Mix well and set aside.

Cook the Steaks:

- Season the steaks generously with salt and pepper on both sides.

- Heat the olive oil in a large skillet over medium-high heat. Once hot, add the steaks and cook for 4-5 minutes on each side (for medium-rare), depending on thickness. Adjust cooking time to your preference.

- In the last minute of cooking, add the butter and thyme to the skillet. Baste the steaks with the melted butter as they finish cooking. Remove steaks from the skillet and let rest while you make the sauce.

Make the Whiskey Cream Sauce:

- In the same skillet, lower the heat and carefully add the whiskey, scraping the browned bits from the bottom of the pan. Let it simmer for about 1 minute.

- Add the heavy cream and bring to a gentle simmer. Cook for another 3-4 minutes, stirring, until the sauce thickens slightly. Season with salt and pepper to taste.

Plate and Serve:

- On each plate, serve a generous scoop of colcannon. Place the rested steak alongside it and drizzle the whiskey cream sauce generously over the steak.

- Garnish with the remaining chopped green onions and fresh parsley for an aesthetic touch.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 2