Pan Fried Gaelic Steak
Elevate your steak night with this luxurious Pan Fried Gaelic Steak, a dish that's bursting with rich, Irish-inspired flavors. Tender beef sirloin steaks are seared to perfection and paired with a decadent whiskey cream sauce, made from a blend of Irish whiskey, heavy cream, Dijon mustard, and aromatic garlic. This quick yet elegant recipe comes together in just 30 minutes, making it perfect for both cozy dinners at home and special occasions. Garnished with fresh parsley and served with your favorite sides—like creamy mashed potatoes or roasted vegetables—this hearty dish transforms simple ingredients into a restaurant-worthy meal. Delight in the perfect balance of savory, creamy, and slightly smoky flavors with every bite of this Gaelic steak masterpiece.
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Recipe Information
Ingredients
- 2 pieces (approximately 8 oz each) beef sirloin steaks
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 60 ml (1/4 cup) Irish whiskey
- 120 ml (1/2 cup) heavy cream
- 60 ml (1/4 cup) beef stock
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon (to taste) salt
- 0.5 teaspoon (to taste) black pepper
Instructions
Remove the steaks from the fridge and let them sit at room temperature for about 20 minutes before cooking to ensure even cooking.
Season both sides of the steaks generously with salt and black pepper.
Heat a large skillet over medium-high heat and add the olive oil and 1 tablespoon of butter.
Once the butter has melted and starts to sizzle, add the steaks to the skillet. Sear for 3-4 minutes on each side for medium-rare, or longer if you prefer your steak more cooked.
Remove the steaks from the skillet and place them on a plate. Cover with foil to keep warm while you make the sauce.
Lower the heat to medium and add the remaining tablespoon of butter to the skillet. Stir in the minced garlic and sauté for about 30 seconds, until fragrant.
Carefully add the Irish whiskey to the skillet. Allow it to simmer for 1-2 minutes, letting the alcohol burn off while scraping up any browned bits from the bottom of the pan.
Pour in the beef stock and bring to a gentle simmer. Let it reduce slightly for another 2-3 minutes.
Stir in the heavy cream and Dijon mustard. Simmer for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
Return the steaks to the skillet and spoon some of the sauce over them. Cook for an additional minute to warm the steaks through.
Remove the skillet from heat and garnish with freshly chopped parsley.
Serve the Gaelic steak immediately with your choice of sides, such as mashed potatoes or roasted vegetables, and drizzle the sauce over the top for an indulgent finish.
Nutrition Facts
Calories |
10014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.1 g | 166% | |
| Saturated Fat | 54.9 g | 274% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 417 mg | 139% | |
| Sodium | 16130 mg | 701% | |
| Total Carbohydrate | 5.4 g | 2% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 0.1 g | ||
| Protein | 160.0 g | 320% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 292 mg | 22% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 3464 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
