Recipe by IrishMountainGirl
"These are delicious steaks, good with potatoes, vegetables, and Irish soda bread."
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4 (4 ounce)
beef top sirloin steaks
garlic, cut in half lengthwise
Irish whiskey (such as Jameson®)
salt and ground black pepper to taste
chopped fresh flat-leaf parsley
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!
the taste was alright. i definatly would change up the recipe next time and make sure the steaks are not frozen and fresh.
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 I originally made it from the UK Allrecipes site.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
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!!
Big hit at our house. I used a big fat london broil which required a lot of extra cooking time.
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.
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.
Good flavor combination, but after trying it the way written, I tried the combination in a different way.
1. Dry the steaks well (put them on a wire rack for a couple hours in the fridge. Actually, if you can do this for a day or two, that works much better).
2. Salt and pepper the steaks. Rub in well and let stand at room temperature for an hour or so.
3. Sear the steaks in half the butter and half the oil over relatively high heat for about 2 minutes each side. Remove to a small sheet pan and place in a 250 degree oven for 15 minutes.
4. Add remaining butter and oil to the pan, and saute the onions and garlic until transparent. Deglaze with the whiskey and simmer to reduce.
5. Serve the medium-rare crust-to-crust steaks with the onion/garlic/whiskey over the top.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 225
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