Gaelic Irish Steaks with Whiskey Cream and Colcannon

Indulge in the rich flavors of Gaelic Irish Steaks with Whiskey Cream and Colcannon; a dish that brings a taste of Ireland right to your table. This recipe features juicy ribeye steaks smothered in a creamy whiskey sauce paired with traditional colcannon, making for the perfect cozy meal. Discover the key ingredients, cooking tips, and the cultural significance of this dish. Click through to explore the full recipe and elevate your dining experience!

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Ingredients

2 ribeye steaks (about 1-inch thick)

Salt and black pepper, to taste

2 tablespoons olive oil

1 tablespoon butter

1 cup heavy cream

3 tablespoons Irish whiskey (non-alcoholic alternatives like whiskey extract or simply water can be used)

2 cloves garlic, minced

1 teaspoon Dijon mustard

1 tablespoon fresh chives, chopped (for garnish)

4 large potatoes, peeled and quartered

4 cups chopped cabbage (or kale)

4 tablespoons butter (for colcannon)

1/2 cup milk (or cream, for a richer taste)

Instructions

Prepare the Colcannon: Place the quartered potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes.

While the potatoes are cooking, in another pot, add the chopped cabbage to boiling water. Blanch for 2-3 minutes until tender, then drain and set aside.

Once the potatoes are done, drain them thoroughly and return them to the pot. Mash the potatoes and mix in the butter and milk until smooth and creamy.

Stir the blanched cabbage into the potato mixture and season with salt and pepper to taste. Keep warm until ready to serve.

Cook the Steaks: Season the ribeye steaks generously with salt and black pepper on both sides.

Heat olive oil in a skillet over medium-high heat. Add the steaks and cook for 4-5 minutes on each side for medium-rare, or until your desired doneness.

Once the steaks are cooked, remove them from the skillet and let them rest. In the same skillet, add the butter and minced garlic, cooking for about 1 minute until fragrant.

Pour in the heavy cream, followed by the whiskey (or alternative). Stir in the Dijon mustard and let the sauce simmer for about 3-5 minutes until thickened slightly, stirring frequently.

Plate the Dish: On each plate, place a generous scoop of colcannon. Slice the steaks and arrange them beside the colcannon, generously drizzle the whiskey cream sauce over the steaks.

Garnish with fresh chives for a pop of color and added flavor.

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