Gaelic Irish Steaks with Whiskey Cream and Colcannon

Elevate your dinner with Gaelic Irish Steaks with Whiskey Cream and Colcannon Delight! This mouthwatering dish combines tender ribeye steaks, a rich whiskey cream sauce, and creamy colcannon for an unforgettable meal. Perfect for impressing guests or enjoying a cozy night in, it's easy to recreate at home. Check out the full recipe and tips to master this delicious Irish classic—your taste buds will thank you!

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Ingredients

2 ribeye steaks (about 1-inch thick)

Salt and freshly ground black pepper

2 tablespoons olive oil

1 cup heavy cream

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

1 tablespoon Dijon mustard

1 teaspoon Worcestershire sauce

1 tablespoon fresh chives, finely chopped

4 large potatoes, peeled and quartered

1 cup kale or cabbage, finely shredded

1/2 cup milk

2 tablespoons butter

Fresh chives for garnish

Instructions

Cook the Potatoes: In a large pot of salted boiling water, add the quartered potatoes. Cook until tender, about 15-20 minutes. Drain and return to the pot.

Prepare Colcannon: In a separate saucepan, bring milk to a simmer, then add the shredded kale or cabbage. Cook until softened, about 3-4 minutes. Add this mixture to the drained potatoes along with the butter. Mash together until smooth. Season with salt and pepper to taste, then keep warm.

Season the Steaks: Pat the steaks dry with paper towels. Season each side generously with salt and freshly ground black pepper.

Sear the Steaks: In a large skillet, heat the olive oil over medium-high heat until shimmering. Add the steaks and sear for 4-5 minutes on each side for medium-rare, or longer if desired. Remove the steaks from the skillet and let them rest on a plate, covered loosely with foil.

Make the Whiskey Cream Sauce: In the same skillet, lower the heat to medium. Add the whiskey (or whiskey substitute), Dijon mustard, and Worcestershire sauce. Allow it to simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan.

Add the Cream: Gradually stir in the heavy cream and simmer until the sauce thickens slightly, about 2-3 minutes. Stir in the chopped chives and season with salt and pepper.

Serve: Place a generous scoop of colcannon on each plate. Slice the cooked steaks and place them beside the colcannon. Drizzle the whiskey cream sauce generously over the steaks.

Garnish: Finish the dish with additional fresh chives for garnish.

Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 2

- Presentation Tips: Serve on rustic wooden or stone plates, creating a hearty vibe. Place the colcannon slightly off-center with the steak arranged elegantly beside it, and drizzle the sauce artistically over the steak for a gourmet look.