Irish Whiskey Steak with Creamy Colcannon Mash
Experience the ultimate cozy dinner with this Irish Whiskey Steak. After making this many times, I’ve perfected the trick to a tender, juicy steak every time. The creamy colcannon mash is the perfect comforting side. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Gnocchi Broccoli Bake with Creamy Cheese Sauce and Easy Hearty Lentil and Vegetable Soup Recipe.
Why This Irish Whiskey Steak with Creamy Colcannon Mash Is Pure Comfort
- Tender, juicy steak with a rich whiskey flavor
- Creamy colcannon mash complements the steak perfectly
- Easy to make and ready in under 30 minutes
- A cozy dinner that's better than takeout
What You'll Need for Irish Whiskey Steak with Creamy Colcannon Mash
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Steak (Ribeye or New York Strip)
- Irish Whiskey
- Butter
- Garlic
- Potatoes
- Cabbage
- Heavy Cream
- Salt
- Black Pepper
- Thyme
- Garlic Powder
- Onion Powder
- Paprika
- Optional: Fresh Parsley
- Optional: Crispy Bacon
📝 Ingredient Notes
- Steak: Ribeye or New York Strip work best for this recipe.
🛒 Tools & Equipment I Recommend
- Cast Iron Skillet — Even heat distribution for perfect searing. → See on Amazon
- Digital Meat Thermometer — Ensures perfect doneness every time. → See on Amazon
How to Make Irish Whiskey Steak with Creamy Colcannon Mash
- Prepare the Steak: Season both sides with salt, pepper, garlic powder, onion powder, and paprika. Let it sit at room temperature for 20 minutes.
- Cook the Steak: Heat a cast iron skillet over high heat. Add butter and once melted, add the steak. Cook for 4-5 minutes on each side or until desired doneness. Remove from heat and let it rest.
- Make the Whiskey Sauce: In the same skillet, add Irish whiskey and scrape up any browned bits. Add heavy cream, thyme, salt, and pepper. Simmer until the sauce thickens.
- Make the Colcannon Mash: Boil potatoes and cabbage until tender. Mash with butter, heavy cream, salt, and pepper.
- Serve: Slice the steak against the grain and serve with creamy colcannon mash. Drizzle the whiskey sauce over the steak.
Cook's Tips for Perfect Irish Whiskey Steak with Creamy Colcannon Mash
- : Let the steak sit at room temperature before cooking to ensure even cooking.
- Common mistake and fix: Avoid overcooking the steak. Use a meat thermometer to check for doneness. 125°F for medium-rare, 135°F for medium.
- : For a smoky flavor, you can add a piece of bacon to the skillet when cooking the steak.
Storing & Reheating Irish Whiskey Steak with Creamy Colcannon Mash
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: The colcannon mash can be made ahead of time and reheated.
Freezing Irish Whiskey Steak with Creamy Colcannon Mash
Not recommended for this dish.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the whiskey sauce.
- Best substitution: If you don't have Irish whiskey, you can use Scotch or bourbon.
- Make-ahead: The colcannon mash can be made ahead of time and reheated.
- Scaling: This recipe can be easily doubled to serve more people.
- Troubleshooting: If the whiskey sauce isn't thickening, simmer it for a longer period or add a cornstarch slurry.
Want to level up this recipe?
High-quality Steak Knives — Makes cutting through the tender steak a breeze. → Check price on Amazon
Irish Whiskey Steak with Creamy Colcannon Mash
Ingredients
Main Ingredients
- Steak (Ribeye or New York Strip)
- Irish Whiskey
- Butter
- Garlic
- Potatoes
- Cabbage
- Heavy Cream
Seasonings
- Salt
- Black Pepper
- Thyme
- Garlic Powder
- Onion Powder
- Paprika
Optional Toppings
- Fresh Parsley
- Crispy Bacon
Instructions
- Prepare the Steak: Season both sides with salt, pepper, garlic powder, onion powder, and paprika. Let it sit at room temperature for 20 minutes.
- Cook the Steak: Heat a cast iron skillet over high heat. Add butter and once melted, add the steak. Cook for 4-5 minutes on each side or until desired doneness. Remove from heat and let it rest.
- Make the Whiskey Sauce: In the same skillet, add Irish whiskey and scrape up any browned bits. Add heavy cream, thyme, salt, and pepper. Simmer until the sauce thickens.
- Make the Colcannon Mash: Boil potatoes and cabbage until tender. Mash with butter, heavy cream, salt, and pepper.
- Serve: Slice the steak against the grain and serve with creamy colcannon mash. Drizzle the whiskey sauce over the steak.
Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the whiskey sauce.
- Best substitution: If you don't have Irish whiskey, you can use Scotch or bourbon.
- Make-ahead: The colcannon mash can be made ahead of time and reheated.
- Scaling: This recipe can be easily doubled to serve more people.
- Troubleshooting: If the whiskey sauce isn't thickening, simmer it for a longer period or add a cornstarch slurry.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for this dish.
- Oven reheat: Reheat in the oven at 350°F for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: The colcannon mash can be made ahead of time and reheated.
Nutrition Per Serving
- Calories: 780
- Protein: 48g
- Fat: 50g
- Carbs: 28g
- Fiber: 3g
- Sugar: 4g
- Sodium: 1200mg
- Cholesterol: 160mg
- Sat. Fat: 28g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Irish Whiskey Steak with Creamy Colcannon Mash FAQs
Yes, the colcannon mash can be made ahead of time and reheated. It's a great make-ahead side dish.
Overcooking the steak can make it tough. Always use a meat thermometer to check for doneness.
Yes, you can use Scotch or bourbon as a substitute for Irish whiskey.
If the whiskey sauce isn't thickening, simmer it for a longer period or add a cornstarch slurry.
Always slice the steak against the grain for the most tender pieces.
A Warm Final Note
I can’t wait for you to try Irish Whiskey Steak with Creamy Colcannon Mash and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
