If there’s one dish that can transport you straight to the heart of a cozy Irish kitchen, it’s Gaelic Irish Steaks with Cream and Colcannon. Imagine fork-tender steak bathed in a silky, whiskey-spiked cream sauce, nestled beside a cloud of buttery mashed potatoes studded with melt-in-your-mouth cabbage and scallions. Each bite is a perfect balance of rustic comfort and Irish elegance — it’s a showstopper for any special occasion, yet approachable enough for a weeknight treat. Whether you’re celebrating your roots or just craving a soul-warming meal, this recipe delivers rich, unforgettable flavor.
Ingredients You’ll Need
The beauty of Gaelic Irish Steaks with Cream and Colcannon lies in its honest, no-nonsense ingredients—each one has a job, working together to create layered flavor, irresistible texture, and that telltale Irish warmth. Let’s go through what you’ll need and why.
- Beef sirloin steaks (4, about 6 oz each): Choose thick-cut steaks for a juicy, satisfying bite that holds up to the rich sauce.
- Salt and pepper: Seasoning is key—don’t skimp, as it brings out the natural flavor of the beef.
- Butter (2 tablespoons for steaks + 2 tablespoons for colcannon): Use a good Irish butter if you can; it adds incredible richness to both the steak and the potatoes.
- Irish whiskey (2 tablespoons): The star of the sauce! It adds depth and a slightly sweet, smoky finish—any decent Irish whisky works beautifully.
- Heavy cream (1 cup): For that luxe, velvety sauce you won’t want to leave on the plate.
- Dijon mustard (1 teaspoon): Just a touch brightens the cream sauce and cuts the richness.
- Worcestershire sauce (1 teaspoon): A dash of umami ties the sauce together.
- Chopped fresh parsley (1 tablespoon): For garnish—a pop of color and freshness.
- Shredded green cabbage (2 cups): Essential for a true colcannon; the cabbage becomes tender and sweet.
- Mashed potatoes (2 cups): The creamy foundation of the colcannon, perfect for soaking up that sauce.
- Chopped scallions (1/4 cup): These add a mild oniony zing throughout the mash.
- Salt and pepper (for colcannon): Don’t forget to season as you go!
How to Make Gaelic Irish Steaks with Cream and Colcannon
Step 1: Season and Sear the Steaks
Generously sprinkle both sides of your beef sirloin steaks with salt and pepper—this initial seasoning makes all the difference. Set a large skillet over medium-high heat, melt your butter, and when it sizzles, lay in the steaks. Sear for about 3 to 4 minutes per side for a perfect medium-rare, or hold a minute or two longer if you prefer them more well done. Once they’re gorgeously browned on both sides, remove the steaks to a plate and let them rest while you prepare the magic: the sauce.
Step 2: Deglaze with Irish Whiskey
With the steaks set aside, keep your skillet hot—now comes the dramatic (and irresistible) flourish. Carefully pour in your Irish whiskey, and watch as it bubbles and sizzles, pulling up all those savory bits stuck to the pan from the steak. Let it cook for about 30 seconds; this not only burns off the sharpness of the alcohol but infuses the base of your sauce with a distinctly Irish aroma.
Step 3: Build the Whiskey Cream Sauce
To the pan, add the heavy cream, Dijon mustard, and Worcestershire sauce. Lower the heat and whisk the mixture, letting it gently simmer for 3 to 4 minutes. You’re looking for a sauce that coats the back of a spoon—creamy, fragrant, and with just enough punch from the whiskey. Taste and adjust seasoning if needed; the flavors should feel bold but balanced.
Step 4: Warm Steaks in Sauce
Nestle the seared steaks back into the skillet, turning them once or twice so each side is generously coated. Spoon some of the sauce over the tops, letting the steaks warm through for another minute or two. This not only heats the steaks but allows them to soak up all the whipped-up pan flavor—every bite will sing with the essence of the sauce.
Step 5: Make the Colcannon
For the ultimate partner to your Gaelic Irish Steaks with Cream and Colcannon, start by melting butter in a separate pan. Add the scallions and cabbage, sautéing over medium heat until the cabbage is soft and sweet, about 5 to 7 minutes. Now, fold in your hot mashed potatoes and keep stirring until well combined and heated through. Season with salt and pepper to taste. This is true Irish comfort—simple, but deeply satisfying.
Step 6: Serve and Garnish
Plate your warm steaks with a generous spoonful of creamy colcannon, ladle over plenty of whiskey sauce, and finish with a shower of chopped fresh parsley. Every element has its place—rich steak, velvety sauce, and buttery mash—with the parsley adding brightness to tie it all together.
How to Serve Gaelic Irish Steaks with Cream and Colcannon
Garnishes
A classic for a reason: chopped fresh parsley not only looks beautiful against the creamy sauce and mash, but adds a light, herbal freshness. If you feel bold, a sprinkle of snipped chives or even extra scallion greens can nudge it into modern territory, while still letting the Gaelic Irish Steaks with Cream and Colcannon shine.
Side Dishes
This dish is hearty and nearly a meal in itself, but a crisp green salad or a little buttered peas make a lovely, light contrast. I also love serving a warm Irish brown bread on the side—just right for swiping up any whiskey cream sauce left behind. A pint of stout or a glass of cider never go amiss either!
Creative Ways to Present
Experiment with presentation: for special occasions, pile the colcannon into a ring mold for a restaurant-worthy look, then fan the steak slices on top and drizzle with sauce. Or go rustic and serve everything on a big family-style platter. You can even make mini Gaelic Irish Steaks with Cream and Colcannon on small plates for a fun appetizer station at a party.
Make Ahead and Storage
Storing Leftovers
If you end up with extra Gaelic Irish Steaks with Cream and Colcannon, you’re in luck—they keep beautifully. Store steak, sauce, and colcannon separately in airtight containers in the refrigerator for up to three days, so flavors stay fresh and the textures don’t muddle together.
Freezing
Steaks and whiskey cream sauce freeze well for up to two months; just wrap tightly and store in freezer-safe bags. Colcannon can be frozen too, although the texture of potatoes may become a bit looser upon thawing—freeze it in a single-serve format for easiest reheating.
Reheating
For best results, gently reheat the steak and sauce together in a skillet over low heat, stirring the sauce to keep it smooth. Warm the colcannon in the microwave or on the stove, adding a little splash of cream or milk if needed to restore its creamy consistency. Don’t overheat the steak—just enough to warm it through.
FAQs
Can I substitute another cut of steak for sirloin?
Absolutely. Ribeye, strip steak, or even filet all work beautifully with the whiskey cream sauce. Just be sure to adjust cooking times for thickness and your preferred doneness.
Is it possible to make Gaelic Irish Steaks with Cream and Colcannon without alcohol?
You can—simply leave out the whiskey, and try adding a splash of beef broth for extra depth. It won’t have quite the same flavor, but it’s still delicious and family-friendly.
What’s the best way to make colcannon extra creamy?
Use russet or Yukon Gold potatoes for mashing, and be generous with your butter and a splash of milk or cream. Beat just until creamy for the fluffiest result—overmixing can make it gluey!
Can I make this recipe dairy-free?
While traditional Gaelic Irish Steaks with Cream and Colcannon embrace dairy, you could try unsweetened oat or coconut cream in the sauce and dairy-free butter in both the sauce and colcannon. The taste will be a bit different, but still indulgent.
Do I have to use fresh parsley for garnish?
Fresh parsley is classic for good reason, but if you’re out, try chives, fresh thyme, or even a bit of celery leaf for color and brightness.
Final Thoughts
If you’re looking for a meal that brings warmth, history, and a little celebration to the table, Gaelic Irish Steaks with Cream and Colcannon is your new go-to. This recipe holds all the comfort of a Sunday dinner, but feels special any day of the week. Set the table, pour a glass, and let your kitchen be filled with laughter and the unforgettable flavors of Ireland!
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Gaelic Irish Steaks with Cream and Colcannon Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Irish
- Diet: Non-Vegetarian
Description
Indulge in the rich and comforting flavors of Gaelic Irish Steaks with a velvety cream and whiskey sauce, served alongside creamy colcannon. This traditional Irish dish is perfect for a cozy dinner at home.
Ingredients
For the Steaks:
- 4 beef sirloin steaks (about 6 oz each)
- Salt and pepper to taste
- 2 tablespoons butter
- 2 tablespoons Irish whiskey
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon chopped fresh parsley
For the Colcannon:
- 2 cups green cabbage (shredded)
- 2 cups mashed potatoes
- 2 tablespoons butter (for colcannon)
- 1/4 cup chopped scallions
- Salt and pepper to taste
Instructions
- Season the steaks: Generously season the steaks with salt and pepper.
- Sear the steaks: Melt 2 tablespoons of butter in a large skillet over medium-high heat. Sear the steaks for 3–4 minutes per side or to your desired doneness. Remove and set aside.
- Make the sauce: Deglaze the skillet with Irish whiskey. Add cream, Dijon mustard, and Worcestershire sauce. Simmer until slightly thickened. Return steaks to warm through.
- Prepare the colcannon: Sauté scallions and cabbage in butter until softened. Fold in mashed potatoes. Season with salt and pepper.
- Serve: Plate the steaks with sauce and colcannon. Garnish with parsley.
Notes
- You can use shallots instead of scallions for a milder colcannon.
- To intensify the sauce flavor, reduce the whiskey by half before adding cream.
Nutrition
- Serving Size: 1 steak with colcannon
- Calories: 650
- Sugar: 3g
- Sodium: 540mg
- Fat: 45g
- Saturated Fat: 24g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 155mg
