Gaelic Irish Steaks with Whiskey Cream and Colcannon

Indulge in a taste of Ireland with our Gaelic Irish Steaks with Whiskey Cream and Colcannon recipe! This delightful dish combines juicy ribeye steaks topped with a rich whiskey cream sauce alongside creamy colcannon made with Yukon gold potatoes and kale. Perfect for impressing guests or a comforting dinner at home, this recipe is simple to follow and packed with flavor. Click through to explore all the tips and steps for creating this unforgettable meal.

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Ingredients

2 ribeye steaks (about 1 inch thick)

Salt and black pepper, to taste

2 tablespoons olive oil

1/2 cup heavy cream

1/4 cup Irish whiskey (non-alcoholic whiskey alternative can be used if desired)

1 tablespoon Dijon mustard

2 cups chopped kale or cabbage

4 large Yukon gold potatoes, peeled and diced

4 tablespoons butter

1/2 cup milk

Fresh chives, finely chopped, for garnish

Instructions

Prepare Colcannon: In a pot, cover the diced potatoes with cold salted water and bring to a boil. Cook until tender, about 15-20 minutes. Add the chopped kale or cabbage during the last 5 minutes of cooking. Drain and return to the pot.

Add the butter and milk to the pot with the potatoes and greens. Mash together until smooth and creamy. Season with salt and pepper to taste. Set aside and keep warm.

Cook the Steaks: Season the ribeye steaks generously with salt and black pepper on both sides. Heat olive oil in a large skillet over medium-high heat.

Once the oil is shimmering, add the steaks and sear for 4-5 minutes on one side. Flip and cook for an additional 4-5 minutes for medium-rare (or longer, depending on preferred doneness).

Remove the steaks from the skillet and let them rest for 5 minutes, loosely covered with foil.

Make the Whiskey Cream Sauce: In the same skillet, reduce the heat to medium and add the heavy cream, stirring to deglaze the pan. Add the whiskey alternative or whiskey and Dijon mustard to the cream, mixing well. Allow to simmer for about 3-4 minutes until slightly thickened. Season with salt and pepper to taste.

Serve: Slice the steaks against the grain and place a generous scoop of colcannon on the plate. Arrange the sliced steak on top of or beside the colcannon. Drizzle the whiskey cream sauce over the steak.

Garnish: Finish with a sprinkle of fresh chives on top for added flavor and color.

Prep Time, Total Time, Servings: 15 min | 40 min | 2 servings

- Presentation Tips: Create height by stacking the colcannon and sliced steak artistically on the plate. Drizzle extra whiskey cream sauce around for a gourmet effect. Serve with a sprinkle of chives for a beautiful final touch.