Irish Steaks Recipe - Allrecipes.com
Irish Steaks Recipe
  • READY IN 30 mins

Irish Steaks

Recipe by  

"These are delicious steaks, good with potatoes, vegetables, and Irish soda bread."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    30 mins

Directions

  1. Heat vegetable oil and butter in a heavy skillet over medium heat until butter has melted. Cook and stir onions in butter and oil until lightly golden brown, about 10 minutes. Push onions aside with a spatula.
  2. Rub steaks with cut sides of garlic clove.
  3. Place steaks in the skillet, leaving the onions to the side, and cook over medium-high heat until meat is browned but still lightly pink inside, 2 to 4 minutes per side.
  4. Remove the skillet from heat. Slowly pour Irish whiskey into the hot skillet (be careful, whiskey fumes are flammable). Mix browned onions into whiskey and bring to a simmer over medium-low heat.
  5. Sprinkle steaks with salt, black pepper, and parsley; turn steaks over in whiskey pan sauce to coat both sides, and serve drizzled with sauce.
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Footnotes

  • Cook's note:
  • If desired, light whiskey fumes on fire with a barbecue lighter and allow to cook until the flames die out, about 1 minute.
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Reviews More Reviews

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!

 
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.

 
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 I originally made it from the UK Allrecipes site.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

 
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!!

 
Aug 25, 2012

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

 
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.

 
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.

 
Oct 10, 2012

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.

 

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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.

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About the Cook

 
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