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The heart of Gaelic Irish steaks lies in the meat itself. You want high-quality ribeye steaks. These cuts are rich, juicy, and full of flavor. Season them simply with salt and black pepper. This lets the beef shine through.

Gaelic Irish Steaks with Whiskey Cream and Colcannon

Indulge in the rich and flavorful experience of Gaelic Irish Steaks with Whiskey Cream and Colcannon. This mouthwatering dish pairs tender steaks with a creamy whiskey sauce and comforting colcannon, making it perfect for any occasion. Discover the key ingredients and step-by-step preparation to impress your guests. Click through to explore the full recipe and create a memorable Irish dining experience that will delight everyone!
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Ingredients
  

2 boneless ribeye steaks (about 1 inch thick)

Salt and freshly cracked black pepper, to taste

2 tablespoons olive oil

1 cup heavy cream

2 tablespoons Irish whiskey (or substitute with a non-alcoholic whiskey flavoring)

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1 tablespoon fresh chives, chopped (for garnish)

For the Colcannon:

4 large potatoes, peeled and diced

2 cups kale or cabbage, chopped

4 tablespoons unsalted butter

1/2 cup whole milk

Salt and pepper, to taste

Fresh chives, chopped (for garnish)

Instructions
 

Prepare the Colcannon:

    - In a large pot, bring salted water to a boil. Add the diced potatoes and cook until tender, about 15-20 minutes. Drain and set aside.

      - In a separate pot, wilt the kale (or cabbage) in a tablespoon of butter over medium heat until soft, about 5 minutes.

        - Mash the drained potatoes in a mixing bowl. Add the cooked kale, remaining butter, whole milk, salt, and pepper. Stir until well combined and creamy. Adjust seasoning to taste.

          Cook the Steaks:

            - Pat the steaks dry with a paper towel and season both sides generously with salt and black pepper.

              - In a large skillet, heat the olive oil over medium-high heat. Once hot, add the steaks and sear for 4-5 minutes on each side for medium-rare (or to your desired doneness). Remove from the skillet and let rest for 5 minutes.

                Make the Whiskey Cream Sauce:

                  - In the same skillet, lower the heat to medium and pour in the heavy cream. Scrape any brown bits from the bottom of the skillet with a spatula.

                    - Stir in the Irish whiskey, Dijon mustard, and Worcestershire sauce. Let the sauce simmer for about 3-4 minutes until it thickens slightly. Season with salt and pepper to taste.

                      Assemble and Serve:

                        - Divide the colcannon between two plates, creating a well in the center.

                          - Place a steak on top of each mound of colcannon, and drizzle generously with the whiskey cream sauce.

                            - Garnish with freshly chopped chives for an added burst of color and flavor.

                              Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 2

                                - Presentation Tips: Serve with a side of steamed green vegetables, such as green beans or peas, to add color. Use a parsley sprig for an additional garnish on the plate.