Gaelic Irish Steaks with Whiskey Cream and Colcannon

Discover the delightful flavors of Gaelic Irish Steaks with Whiskey Cream and Colcannon. This hearty dish pairs tender ribeye steaks with a rich whiskey cream sauce and creamy colcannon made from potatoes and cabbage. Perfect for all skill levels, this recipe will impress your family and friends. Ready to bring a taste of Ireland to your table? Click through for the full recipe and step-by-step instructions!

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Ingredients

2 ribeye steaks (about 1-inch thick)

Salt and freshly ground black pepper, to taste

2 tablespoons olive oil

1 tablespoon butter

1/2 cup heavy cream

3 tablespoons Irish whiskey (or substitute with apple cider for non-alcoholic twist)

1 tablespoon Dijon mustard

2 cloves garlic, minced

4 large potatoes, peeled and quartered

2 cups green cabbage, finely shredded

4 green onions, chopped

1/4 cup milk

2 tablespoons unsalted butter

Fresh parsley, chopped (for garnish)

Instructions

Prepare the Colcannon:

- In a large pot, bring salted water to a boil and cook the quartered potatoes for about 15-20 minutes until tender when pierced with a fork. Drain and set aside.

- In a separate pan, melt 2 tablespoons of butter over medium heat. Add the shredded cabbage and sauté for about 5 minutes until soft. Stir in the chopped green onions and cook for another minute.

- Mash the cooked potatoes with milk, adding the sautéed cabbage and green onions to the mix. Season with salt and pepper to taste. Keep warm.

Cook the Steaks:

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

- In a large skillet, heat olive oil over high heat. When the oil begins to shimmer, add the steaks and sear for 4-5 minutes on each side for medium-rare, or to your preferred doneness. Remove the steaks from the pan and let rest for a few minutes.

Prepare the Whiskey Cream Sauce:

- In the same skillet where the steaks were cooked, lower the heat to medium and add 1 tablespoon of butter. Once melted, add minced garlic and sauté for about 30 seconds or until fragrant.

- Carefully stir in the Irish whiskey (or apple cider), scraping up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes to reduce slightly.

- Add the heavy cream and Dijon mustard, stirring until well combined. Season the sauce with salt and pepper and let it simmer for another 2-3 minutes until it thickens slightly.

Serve:

- Slice the rested steaks against the grain and place them on serving plates. Generously drizzle the whiskey cream sauce over the steaks.

- Serve with a hearty scoop of colcannon on the side and garnish with fresh parsley.

Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 2