Irish Steak Whiskey (Print Version)

# Ingredients:

→ For the Steak Marinade

01 - 1/4 cup Irish whiskey
02 - 1 cup melted unsalted butter
03 - 7 sirloin steaks, about 6 oz. each

→ For the Whiskey Cream Sauce

04 - 1 cup beef stock
05 - 1 cup heavy cream
06 - 2 shallots, finely chopped
07 - Kosher salt and freshly ground black pepper, as needed
08 - 1/2 cup Irish whiskey (Jameson works great)
09 - 1 tablespoon whole-grain mustard
10 - 2 cloves of garlic, minced up finely
11 - 1 tablespoon unsalted butter

→ For the Colcannon

12 - 1/3 cup unsalted butter
13 - 2 1/4 pounds Russet potatoes, peeled and cubed
14 - Salt and pepper to taste
15 - 1/2 cup green onions, diced small
16 - 1 cup whole milk
17 - 3 cups chopped curly kale

→ Additional

18 - 1 tablespoon vegetable oil for searing steaks

# Instructions:

01 - Cook kale in a pan with a little melted butter over medium-low heat until it wilts, about 3-4 minutes. Add in green onions and set aside.
02 - Throw your diced potatoes into a pot of salted water and bring it to a boil. Cook them until they're fork-tender.
03 - Combine melted butter and Irish whiskey in a large Ziploc bag, and toss in the sirloin steaks. Seal it tight and stick it in the fridge for at least 3 hours.
04 - Turn the oven on and set it to 400°F (200°C).
05 - Once the potatoes are ready, drain the water. Toss them back in the pot, stir in milk, and mash them up until they're as chunky or smooth as you like. Add the kale and mix everything together, seasoning with salt and pepper.
06 - Bring the marinated steaks out of the fridge and let them rest at room temperature for about 30 minutes.
07 - Heat up a cast iron skillet on high for a few minutes, then add the vegetable oil. Pat your steaks dry, throw them on, and cook each side for about 2-2½ minutes for a good sear.
08 - Once seared, place the steaks on a baking tray. Bake for 2-6 minutes depending on how done you like them.
09 - Turn the heat down to medium-low under the skillet where the steaks cooked. Toss in some butter until it melts, followed by the garlic and shallots. Let that cook for a minute or two.
10 - Carefully add whiskey to the skillet—turn off the heat as a safety measure and reignite just after adding. Stir until most of the whiskey cooks off.
11 - Stir in cream, mustard, and beef stock, plus a pinch of salt and pepper. Let the sauce simmer on low until it thickens enough to coat the back of a spoon, about 8-10 minutes.
12 - Serve your steaks with a bit of that creamy whiskey sauce poured on top, and your colcannon on the side.

# Notes:

01 - For steaks cooked to medium-rare, aim for an internal temperature of 135°F (57°C).
02 - Colcannon is mashed potatoes combined with either kale or cabbage, a beloved Irish classic.
03 - Be cautious adding whiskey to a hot pan—it might flare up briefly!
04 - The dish pairs Ireland's staples: beef, whiskey, and potatoes.

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