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To make Gaelic Irish Steaks with Whiskey Cream and Colcannon, you need fresh, quality ingredients. For the steaks, I recommend using ribeye. This cut is juicy and flavorful, perfect for grilling. You will need two ribeye steaks, each about one inch thick. Season them with salt and pepper.

Gaelic Irish Steaks with Whiskey Cream and Colcannon

Indulge in the rich flavors of Gaelic Irish Steaks with Whiskey Cream and Colcannon! This hearty dish features perfectly grilled ribeye steak smothered in a luscious whiskey cream sauce, paired with traditional colcannon made from creamy potatoes and cabbage. Perfect for any occasion, this recipe brings a taste of Ireland to your kitchen. Click through to discover the full recipe and impress your loved ones with this delicious celebration of Irish heritage!
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Ingredients
  

2 ribeye steaks (about 1 inch thick)

Salt and pepper, to taste

2 tablespoons olive oil

2 tablespoons unsalted butter

1 cup heavy cream

1/4 cup Irish whiskey (substitute with apple cider vinegar for non-alcoholic)

2 cloves garlic, minced

1 teaspoon Dijon mustard

4 large potatoes, peeled and diced

1 cup cabbage, finely shredded

1/2 cup green onions, chopped

1/4 cup milk

Additional butter for mixing into colcannon

Instructions
 

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

    While potatoes are boiling, in a separate pan, sauté the shredded cabbage in a tablespoon of butter over medium heat until softened, about 5 minutes. Set aside.

      Once the potatoes are tender, drain them and return to the pot. Add milk, butter, cooked cabbage, and chopped green onions. Mash until smooth and creamy. Season with salt and pepper to taste. Keep warm.

        Cook the Steaks: Season the ribeye steaks generously with salt and pepper. Heat the olive oil in a cast-iron skillet over medium-high heat. Add the steaks to the pan and cook for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness.

          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, reduce the heat to medium and melt the butter. Add minced garlic and sauté for about a minute. Pour in the Irish whiskey (or substitute) and let it simmer for a minute to reduce slightly. Stir in the heavy cream and Dijon mustard, cooking until the sauce thickens, about 3-4 minutes. Season with salt and pepper.

              Plate the Dish: Place a generous scoop of colcannon on each plate, top with a steak, and drizzle the whiskey cream sauce over the top.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 2

                  - Presentation Tips: Garnish the steaks with a sprinkle of freshly chopped parsley and serve with extra whiskey cream sauce on the side for dipping. Enjoy your rustic Irish meal!