Dinner

Savory Gaelic Irish Steaks with Whiskey Cream and Colcannon Recipe

Name: Savory Gaelic Irish Steaks with Whiskey Cream and Colcannon Recipe
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 3 h 35 min
Cuisine: Irish
Ingredients: 1 lb Sirloin Steak; 1/2 cup Irish Whiskey (e.g., Jameson); 2 tbsp Butter, melted; Salt, to taste; Pepper, to taste; 2 tbsp Shallots, finely chopped; 1/2 cup Irish Whiskey (for sauce); 1 cup Heavy Cream; 2 cups Potatoes (Russet preferred), peeled and quartered; 1 cup Kale, chopped; Salt, to taste; Pepper, to taste

ByMatteo Rossi February 11, 2026February 11, 2026

Jump to Recipe

Introduction

Experience the rich flavors of Ireland with this Savory Gaelic Irish Steaks recipe, featuring tender sirloin steaks marinated in whiskey and served with creamy colcannon and a luscious whiskey cream sauce. This dish is a perfect blend of hearty and elegant, ideal for a special meal at home.

Two thick, seared brown steaks with grill marks sit on the left side of a white plate, covered lightly with green parsley flakes. On the right side, there is a creamy pile of pale yellow mashed potatoes with a smooth, slightly lumpy texture, topped with black pepper and chopped parsley. Both the steak and mashed potatoes rest in a rich, light brown sauce that edges the plate. The plate is set on a white marbled texture wooden surface with a beige cloth nearby and hints of fresh thyme visible in the corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb Sirloin Steak (A quality cut is essential for rich flavor and tenderness.)
1/2 cup Irish Whiskey (e.g., Jameson, adds depth and smokiness.)
2 tbsp Butter (Brings richness and enhances the marinade.)
2 tbsp Shallots (Provides a mild onion aroma; substitute onions if needed.)
1 cup Cream (Use heavy cream for a luxurious sauce.)
2 cups Potatoes (Russets are preferable for mashing.)
1 cup Kale (A heartier twist; spinach can also be a substitute.)
Salt, to taste (Essential for enhancing flavor.)
Pepper, to taste (Essential for enhancing flavor.)

Instructions

Step 1: Combine melted butter and Irish whiskey in a bowl. Immerse the sirloin steak in this mixture and let it marinate for at least 3 hours.
Step 2: Preheat a cast iron pan over medium-high heat. Sear the marinated steak for about 3-4 minutes on each side until a golden crust forms.
Step 3: Transfer the seared steaks to a preheated oven at 350°F (175°C). Bake for approximately 10 minutes or until desired doneness is reached.
Step 4: Boil the potatoes until tender. Drain and mash them together with cooked kale, seasoning with salt and pepper to taste.
Step 5: In the same pan used for searing, sauté shallots over medium heat until translucent. Deglaze the pan with whiskey, then stir in the cream. Simmer gently until the sauce thickens.
Step 6: Plate the steak on a bed of colcannon and drizzle generously with the whiskey cream sauce. Serve immediately for best flavor.

Tips & Variations

For a milder sauce, reduce the whiskey quantity or simmer longer to cook off some alcohol.
Substitute kale with spinach for a softer texture in the colcannon.
Use shallots for a delicate flavor, but yellow onions can be used if unavailable.
Rest steaks for a few minutes after baking to allow juices to redistribute.

Storage

Store leftover steak and colcannon in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave to prevent overcooking the steak. Reheat the whiskey cream sauce on the stove over low heat, stirring frequently until warmed through.

How to Serve

The image shows a round white plate with two thick, browned steaks placed on the left side. The top steak has a bone in it and both steaks have textured, crisped grill marks with a few green herb bits sprinkled on top. On the right side of the plate is a large serving of creamy mashed potatoes, topped with some black pepper and chopped green herbs, giving a slightly rough texture. Surrounding the food is a light brown sauce that fills the bottom of the plate and adds a glossy look. The plate is placed on a white marbled surface with a beige cloth partially visible to the top left and silver knife and fork at the bottom left. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak for this recipe?

Yes, you can use ribeye or strip steak, but sirloin is preferred for its balance of tenderness and flavor. Adjust cooking times accordingly based on thickness.

How do I know when the steak is done?

Use a meat thermometer for best results: 130°F (54°C) for medium-rare, 140°F (60°C) for medium. The steak should be firm but still have some give when pressed.