Irresistibly Juicy Gaelic Irish Steaks with Whiskey Cream Sauce
Experience the bold flavors of Gaelic Irish Steaks, enhanced with a whiskey cream sauce for a truly satisfying dish.
Equipment
- Cast iron pan
- Oven
- bowl
Ingredients
For the Steak
- 4 pieces Sirloin Steak Opt for bright red steaks with good marbling.
- 1/2 cup Irish Whiskey Jameson is recommended.
- 2 tablespoons Butter Can substitute with olive oil.
For the Whiskey Cream Sauce
- 2 tablespoons Shallots Substituting with onions works.
- 1 cup Heavy Cream Can use half-and-half for a lighter version.
For the Colcannon
- 2 pounds Potatoes Russets are preferred for mashing.
- 1 bunch Kale Can substitute with spinach.
- to taste Salt Essential for seasoning.
- to taste Pepper Essential for seasoning.
Instructions
Preparation Steps
- In a bowl, combine melted butter and Irish whiskey. Submerge the sirloin steak and let it marinate for at least 3 hours or up to 24 hours.
- Preheat a cast iron pan over medium-high heat. Sear the steak for about 3-4 minutes on each side.
- Transfer the steak to a preheated oven set at 350°F and bake for approximately 10 minutes.
- Boil the potatoes until tender. Mash with cooked kale, seasoning generously with salt and pepper.
- In the skillet, sauté shallots until translucent. Deglaze with whiskey, add cream, and simmer until thickened.
- Plate the steak on colcannon, drizzle with whiskey cream sauce, and garnish with parsley if desired.
Notes
Allow the steak to rest after baking for a few minutes for better juiciness.