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Two perfectly cooked Gaelic Irish Steaks with Whiskey, served with creamy mashed potatoes and a rich whiskey sauce, garnished with parsley.

Gaelic Irish Steaks with Whiskey

This recipe features tender steaks cooked in a rich whiskey sauce, offering a taste of Irish cuisine.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner
Cuisine: Irish
Ingredients Equipment Method Notes

Ingredients
  

For the Steaks
  • 4 Steaks (e.g., sirloin or ribeye) about 1-inch thick
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 2 tbsp Olive oil
For the Sauce
  • 1 small Shallot finely chopped
  • 2 cloves Garlic minced
  • 1/2 cup Irish whiskey
  • 1 cup Beef broth
  • 1/4 cup Heavy cream
  • 1 tbsp Butter
  • 1 tbsp Fresh parsley chopped, for garnish

Equipment

  • Large skillet
  • Tongs
  • Whisk

Method
 

  1. Pat the steaks dry with paper towels. Season both sides generously with salt and black pepper.
  2. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the steaks and sear for 3-5 minutes per side for medium-rare, or to your desired doneness.
  3. Remove the steaks from the skillet and set aside on a plate. Tent loosely with foil to keep warm.
  4. Reduce the heat to medium. Add the chopped shallot to the skillet and cook until softened, about 2 minutes.
  5. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
  6. Carefully pour in the Irish whiskey. Let it bubble and reduce by about half, scraping up any browned bits from the bottom of the skillet.
  7. Pour in the beef broth and bring to a simmer. Cook for 5-7 minutes, or until the sauce has thickened slightly.
  8. Stir in the heavy cream and butter. Whisk until the butter is melted and the sauce is smooth and creamy.
  9. Return the steaks to the skillet and spoon the sauce over them. Cook for 1-2 minutes to heat through.
  10. Serve the steaks immediately, topped with the whiskey sauce and garnished with fresh parsley.

Notes

You can adjust the amount of whiskey to your preference. If you don't have shallots, you can use half of a small onion.

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