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Gaelic Irish Steaks with Whiskey Cream and Colcannon Recipe

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4.1 from 55 reviews

Gaelic Irish Steaks with Whiskey Cream and Colcannon is a traditional Irish-inspired dish featuring tender sirloin steaks marinated in butter and Irish whiskey. The steaks are seared and finished in the oven, served alongside creamy colcannon—a classic mashed potato dish combined with kale and green onions. The meal is elevated with a rich whiskey cream sauce infused with garlic, shallots, and whole grain mustard, offering authentic Irish flavors with a comforting, hearty twist.

Ingredients

For Marinade:

  • 7 – 6 oz. sirloin steaks
  • 1 cup unsalted butter, melted
  • 1/4 cup Irish whiskey

For Whiskey Cream:

  • 1 tablespoon unsalted butter
  • 2 garlic cloves, minced
  • 2 shallots, finely minced
  • 1/2 cup Irish whiskey (e.g., Jameson)
  • 1 cup heavy cream
  • 1 cup beef stock
  • 1 tablespoon whole grain mustard
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste

For Colcannon:

  • 2 1/4 lbs. Russet potatoes, peeled and diced
  • 3 cups curly kale, chopped
  • 1/2 cup green onion, diced
  • 1/3 cup unsalted butter
  • 1 cup whole milk
  • Salt and pepper, to taste

Instructions

  1. Marinate the Steaks: Place the sirloin steaks in a large Ziploc bag along with the melted butter and Irish whiskey mixture. Seal the bag and marinate in the refrigerator for at least 3 hours to allow the flavors to infuse the meat.
  2. Preheat the Oven: Set your oven to 400°F (204°C) and let it fully preheat while you prepare the other components.
  3. Boil the Potatoes: Fill a large pot with cold water, season with salt, and bring to a boil. Add the peeled and diced russet potatoes and cook until they are easily pierced with a knife, about 15-20 minutes.
  4. Cook the Kale: In a sauté pan over medium-low heat, melt 1/3 cup of unsalted butter and add the chopped curly kale. Cook for 3 to 4 minutes until wilted, then stir in the diced green onion. Remove from heat and set aside.
  5. Mash the Potatoes: Drain the cooked potatoes well and return them to the pot. Add the whole milk and mash to your preferred consistency—either smooth or slightly chunky.
  6. Combine Colcannon: Fold the cooked kale and green onion mixture into the mashed potatoes. Season with salt and freshly ground black pepper to taste. Cover and keep warm until serving.
  7. Prepare the Steaks: Remove the marinated steaks from the refrigerator and let them come to room temperature for about 30 minutes before cooking. This helps them cook more evenly.
  8. Sear the Steaks: Preheat a cast iron pan over high heat for 3 to 4 minutes. Add 1 tablespoon of vegetable oil. Pat the steaks dry and sear each steak for 2 to 2 ½ minutes on one side, then 1 to 2 minutes on the other side. Work in batches if needed and reserve the pan for sauce preparation.
  9. Finish Steak in Oven: Transfer the seared steaks to a sheet tray and place them in the preheated oven to finish cooking for 2 to 6 minutes, depending on your preferred doneness (2-3 minutes for rare, 4-6 for medium).
  10. Make the Whiskey Cream Sauce: Using the same cast iron pan, reduce the heat to medium-low and melt 1 tablespoon of unsalted butter. Add the minced shallots and garlic and cook for 1 to 2 minutes until fragrant. Carefully add 1/2 cup Irish whiskey—turn off the heat and ignite to flambé, then let the flames subside. Cook until most of the whiskey has evaporated.
  11. Finish the Sauce: Add 1 cup heavy cream, 1 cup beef stock, and 1 tablespoon whole grain mustard to the pan. Season with kosher salt and cracked black pepper. Reduce the heat to low and simmer gently for 8 to 10 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
  12. Serve: Plate the steaks alongside the warm colcannon and generously spoon the whiskey cream sauce over the steaks. Enjoy this comforting Irish classic!

Notes

  • Marinate the steaks for at least 3 hours or overnight for deeper flavor.
  • Allowing the steaks to come to room temperature before cooking ensures even doneness.
  • Use a cast iron pan for the best sear and to develop fond for the sauce.
  • Be cautious when flambéing the whiskey; always turn off the heat before igniting.
  • Adjust cooking time in the oven based on steak thickness and preferred doneness.
  • Colcannon can be made ahead and gently reheated; add a splash of milk if it thickens too much.

Find it online: https://flavorspath.com/gaelic-irish-steaks-with-whiskey-cream-and-colcannon-recipe/