Irish Whiskey Steak with Creamy Colcannon Mash
Irish Whiskey Steak with Creamy Colcannon Mash Dinner features seared steak topped with a smooth whiskey cream sauce served alongside buttery colcannon mash with greens and bacon.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 2-3 servings 1x
Ingredients
2 ribeye or strip steaks, about 1 to 1½ inches thick
Salt to taste
Freshly ground black pepper to taste
1 tablespoon cooking oil
1/4 cup Irish whiskey
1/2 cup beef broth
1/2 cup heavy cream
For the colcannon mash:
2 pounds Yukon Gold or Russet potatoes, peeled and chopped
4 slices bacon, chopped
2 cups shredded green cabbage or chopped kale
3 tablespoons unsalted butter
3/4 cup warm milk or cream
Salt to taste
Freshly ground black pepper to taste
Instructions
- Boil peeled and chopped potatoes in salted water until fork-tender. Drain and mash with butter and warm milk.
- Cook bacon until crisp. Sauté cabbage or kale until tender. Fold into mashed potatoes and season.
- Season steak with salt and pepper. Sear in a hot skillet for 3 to 4 minutes per side. Rest.
- Deglaze skillet with Irish whiskey and simmer briefly. Add beef broth and reduce slightly. Stir in cream and cook until thickened.
- Return steak to pan briefly to coat in sauce.
- Serve steak over colcannon mash and spoon sauce on top.
Notes
Allow steak to rest before slicing. Warm dairy before adding to mashed potatoes. Adjust sauce thickness by simmering longer if needed.