Description
Experience the flavors of Ireland with this Gaelic Irish Steaks recipe, featuring seared ribeye with a whiskey cream sauce and creamy colcannon. This dish offers a refined take on traditional Irish cuisine, perfect for a special occasion or hearty dinner.
Ingredients
- Ribeye Steaks (600g / 20oz): Choose well-marbled steaks for tenderness.
- Sea Salt (1 tsp / 5g): Enhances natural steak flavors.
- Black Pepper (½ tsp / 2g): Freshly ground for aromatic intensity.
- Smoked Paprika (1 tsp / 5g): Adds smoky depth.
- Vegetable Oil (2 tbsp / 30ml): For high-heat searing.
- Unsalted Butter (3 tbsp / 44g): Adds richness to steak and colcannon.
- Garlic Cloves (2, smashed): Infuses flavor during basting.
- Thyme Sprigs (2): Earthy aroma complements beef.
- Whiskey Syrup (60ml / 2 fl oz): Alcohol-free whiskey flavor.
- Heavy Cream (120ml / ½ cup): Creates a velvety sauce.
- Dijon Mustard (1 tsp / 5ml): Tangy complexity to the sauce.
- Cayenne Pepper (Pinch): Optional warmth and spice.
- Yukon Gold Potatoes (600g / 1⅓ lb): Creamy texture for colcannon.
- Kale Leaves (150g / 5oz): Nutritious and slightly bitter.
- Whole Milk (60ml / ¼ cup): Adds moisture to colcannon.
- Spring Onions (2, sliced): Mild onion flavor.
- Chives (chopped): Delicate onion garnish.
- Parsley Leaves: Fresh, herbaceous garnish.
- Microgreen Mix: Delicate flavor and visual appeal.
Instructions
- Prepare Steaks: Pat steaks dry and season with salt, pepper, and paprika.
- Sear Steaks: Sear in hot oil for 3 minutes per side for medium-rare.
- Baste for Flavor: Add butter, garlic, and thyme during the last minute, basting continuously.
- Rest Steaks: Let steaks rest for 5 minutes, tented with foil.
- Deglaze Pan: Deglaze with whiskey syrup, scraping up browned bits.
- Create Sauce: Stir in cream, mustard, and cayenne; simmer until thickened.
- Prepare Potatoes: Boil potatoes until tender, then drain.
- Wilt Kale: Sauté kale until wilted.
- Mash Colcannon: Mash potatoes, kale, milk, and butter; season.
- Plate & Garnish: Serve steak with colcannon, sauce, and garnishes.
Notes
For best results, use a cast-iron skillet and a meat thermometer. Resting the steak is crucial for tenderness. Don’t over-mash the colcannon to maintain a slightly chunky texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sear
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 850 kcal
- Sugar: 15 g
- Sodium: 600 mg
- Fat: 60 g
- Saturated Fat: 25 g
- Unsaturated Fat: 30 g
- Trans Fat: 1 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 50 g
- Cholesterol: 150 mg