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Gaelic Irish steaks with whiskey cream and colcannon are a joy to make. This dish blends rich flavors and textures. It showcases the heart of Irish cuisine. The steak is juicy and tender, paired with smooth whiskey cream. Colcannon adds a creamy, comforting side.

Gaelic Irish Steaks with Whiskey Cream and Colcannon

Indulge in the heart of Irish cuisine with Gaelic Irish Steaks with Whiskey Cream and Colcannon Delight. This flavorful dish features juicy ribeye steaks drizzled with a rich whiskey cream sauce, paired with comforting colcannon. Discover the history behind this iconic meal and learn how to create it at home with simple steps. Click to explore the full recipe and bring a taste of Ireland to your table that your loved ones will cherish!
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Ingredients
  

2 ribeye steaks (about 1-inch thick)

Salt and pepper to taste

2 tablespoons olive oil

1 shallot, finely chopped

1 cup heavy cream

1/4 cup Irish whiskey (non-alcoholic alternative: use apple cider vinegar with a splash of water)

2 cups mashed potatoes (cooked and ready)

1 cup kale or cabbage, finely chopped

2 tablespoons butter

1 teaspoon garlic, minced

Fresh chives, chopped (for garnish)

Instructions
 

Prepare the Colcannon: In a medium saucepan, melt the butter over medium heat. Add the minced garlic and chopped kale (or cabbage) and sauté for about 3-4 minutes until softened.

    Stir the sautéed mixture into the mashed potatoes until well combined. Season with salt and pepper to taste. Set aside and keep warm.

      Cook the Steaks: Season both sides of the steaks generously with salt and pepper. Heat olive oil in a skillet over high heat. Once the oil is shimmering, add the steaks. Cook for about 4-5 minutes on each side for medium-rare, adjusting time for preferred doneness.

        After cooking, remove steaks from the skillet and let rest on a plate, covering loosely with aluminum foil.

          Make the Whiskey Cream Sauce: In the same skillet, reduce heat to medium and add the chopped shallot. Sauté for 2-3 minutes until fragrant. Carefully add the whiskey (or alternative) and simmer for 1-2 minutes, scraping up any browned bits from the bottom of the pan.

            Pour in the heavy cream and bring to a gentle simmer, stirring frequently, until the sauce thickens slightly, about 5 minutes. Season with salt and pepper to taste.

              Plate the Dish: On each plate, spoon a generous portion of colcannon. Place a steak beside it and drizzle the whiskey cream sauce over the steak.

                Garnish: Finish with a sprinkle of chopped chives for a fresh touch.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 2