Irish Steaks

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Most Helpful Positive Review

Mar 19, 2012

Very good, this recipe turned out a very flavorful and tender steak. I would recommend removing the onions after caramelizing a bit, before adding the steak to the pan. My steaks took about 8 minutes total and by then the onions were blackening. Next time I'll add a touch of cream to the whiskey sauce and simmer a bit. Don't be afraid of the whiskey leaving too strong a flavor, it doesn't!

—Wyattdogster

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Most Helpful Critical Review

Apr 30, 2012

the taste was alright. i definatly would change up the recipe next time and make sure the steaks are not frozen and fresh.

—amarie2718

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31 Ratings

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Mar 22, 2012

This steak turned out delicious. I originally made it from the UK Allrecipes site. It is the same recipe and submitter. I tend to broil or grill steak as I have not had much success with steak on the stove top. This worked well, for me, though. I used N.Y. strip. Mine, I realized, were kind of on the thin side so I halved the other ingredients. I used butter with canola oil to make the butter/oil measurements quicker. I cooked the onions on medium until I just noticed some light browning. The original recipe did not indicate, but I removed the onions before adding the meat with a slotted spoon. I started the meat on medium, but had to turn it up to about 6.5 to finish browning. I was worried that the whiskey would be too strong, because I don't care for it. However, it more or less just tenderized it. I poured it directly over the steak and added about 1-2 more minutes to the steak. I did not cook the caramelized onions in the whiskey either. I enjoyed my steak. ty

—Blender Woman

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Mar 18, 2012

This was really yummy! I used two ribeyes and served this with Smoked Bacon and Irish Cheese Mash. Flambe them if you can, it helps soften the whiskey flavor. Thank you!!

—mickdee

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Oct 08, 2012

I have been doing a similar recipe for many years, and it is always popular. Try pouring the whiskey into a shallow dish, tray or plate and soak the steak for a couple of minutes, then turn over and soak again before cooking it. After the steak is cooked to taste, remove from pan and cover with foil. Next add a knob of butter and cook the onion (or chopped green onion). When the onion has begun to colour, add the whiskey from the dish to deglaze the pan and stir well, then add about a quarter cup of thick cream, turn up the heat and reduce till thickened. Serve on top of the steak. - Steak with whiskey cream sauce! Notes: Will also work with Bourbon, Dry Sherry, etc.

—ChefJohn

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Aug 25, 2012

Big hit at our house. I used a big fat london broil which required a lot of extra cooking time.

—late4supper

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Jul 10, 2012

Okay, this was a great recipe!!! My Hispanic son-in-law said he really liked Irish food, I served this with colcannon and a side veggie. What a great meal. Thanks for sharing this one with us.

—Pat's

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Oct 08, 2012

My Iowa farm girl wife thought this was one of the best steaks we ever prepared, and she's pretty selective about her steak. I slivered the garlic clove and placed them into slits when i finished with the rubbing.

—dakster57

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Nutrition

Calories
363 kcal
18%

Carbohydrates
5.7 g
2%

Cholesterol
83 mg
28%

Fat
25 g
38%

Fiber
1 g
4%

Protein
19.7 g
39%

Sodium
204 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Irish Steaks

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 363
Calories from Fat: 225

% Daily Value *
Total Fat 25g 38 %
Saturated Fat 10.3g 52 %
Cholesterol 83mg 28 %
Sodium 204mg 8 %
Potassium 348mg 10 %
Total Carbohydrates 5.7g 2 %
Dietary Fiber 1g 4 %
Protein 19.7g 39 %
Sugars 2.5g
Vitamin A 9 %
Vitamin C 12 %
Calcium 3 %
Iron 23 %
Thiamin 11 %
Niacin 50 %
Vitamin B6 23 %
Magnesium 9 %
Folate 11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.