These hearty cozy Irish steaks bring the warmth and comfort of a traditional Irish pub right to your dinner table, featuring tender beef steaks seared to perfection and smothered in a rich, velvety sauce made with Irish whiskey and cream. The dish combines the robust flavors of caramelized onions, earthy mushrooms, and aromatic herbs with the distinctive smoky sweetness that comes from a generous splash of good Irish whiskey. Each steak is perfectly seasoned and seared to create a beautiful crust, then finished in a luxurious pan sauce that’s both sophisticated and deeply comforting. The creamy whiskey sauce clings beautifully to the meat, creating a restaurant-quality meal that feels like a warm embrace on a cold evening. Whether you’re celebrating St. Patrick’s Day, hosting a dinner party, or simply craving something special and satisfying, these steaks deliver the kind of rich, soul-warming flavors that make any meal feel like a celebration.
Serves: 4 people
Ingredients You’ll Need
For the steaks:
- 4 ribeye or New York strip steaks (8-10 ounces each), about 1 inch thick
- 2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 2 tablespoons vegetable oil or canola oil
For the Irish whiskey sauce:
- 2 large yellow onions, thinly sliced
- 8 ounces mushrooms (cremini or button), sliced
- 4 cloves garlic, minced
- 1/2 cup Irish whiskey (such as Jameson)
- 1 cup heavy cream
- 1/2 cup beef broth
- 2 tablespoons butter
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
For serving:
- Fresh parsley, chopped
- Mashed potatoes or roasted vegetables
Preparing Your Steaks
Remove the steaks from the refrigerator 30 minutes before cooking to bring them to room temperature – this ensures even cooking throughout. Pat each steak completely dry with paper towels, as any moisture will prevent proper searing. In a small bowl, combine the salt, black pepper, garlic powder, and thyme. Rub this seasoning mixture generously on both sides of each steak, pressing it into the meat so it adheres well.
Getting Your Pan Ready
Heat a large, heavy-bottomed skillet or cast iron pan over medium-high heat. The pan should be hot enough that a drop of water sizzles and evaporates immediately. Add the vegetable oil and swirl to coat the bottom of the pan evenly. The oil should shimmer but not smoke – if it starts smoking, reduce the heat slightly.
Searing the Steaks to Perfection
Place the seasoned steaks in the hot pan, leaving space between each one so they don’t crowd. You should hear an immediate sizzle when the meat hits the pan. Don’t move the steaks for 3-4 minutes – this allows a beautiful golden-brown crust to develop. Flip the steaks using tongs and sear the other side for another 3-4 minutes for medium-rare, or longer if you prefer them more well-done.
Once seared, remove the steaks from the pan and place them on a warm plate. Tent loosely with aluminum foil to keep warm while you make the sauce. The internal temperature should be 130-135 degrees for medium-rare, 140-145 degrees for medium.
Building the Flavorful Base
In the same pan with the delicious steak drippings, reduce heat to medium and add the butter. Once melted, add the sliced onions and cook for 8-10 minutes, stirring occasionally, until they become golden brown and caramelized. The onions should be soft and sweet with beautiful color.
Add the sliced mushrooms to the pan with the onions and cook for another 5-6 minutes until the mushrooms release their moisture and become golden brown. Add the minced garlic and fresh thyme, cooking for another minute until fragrant.
Creating the Whiskey Sauce
Remove the pan from heat temporarily – this is important for safety when adding alcohol. Pour in the Irish whiskey and immediately return the pan to medium heat. The alcohol will likely flame briefly, which is normal and safe. Let the whiskey cook for 2-3 minutes to burn off the alcohol and concentrate the flavors.
Add the beef broth and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan with a wooden spoon. These bits add incredible flavor to your sauce. Stir in the heavy cream and Dijon mustard, bringing the mixture to a gentle simmer.
Finishing the Sauce
Let the cream sauce simmer gently for 5-7 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon. The sauce should be rich and velvety but still pourable. Taste and season with salt and pepper as needed. Remember that the steak drippings and beef broth already add saltiness, so add salt gradually.
Bringing It All Together
Return the seared steaks to the pan with the whiskey cream sauce, along with any juices that have accumulated on the plate. Spoon the sauce over the steaks and let them warm through for 2-3 minutes. This also allows the flavors to meld beautifully and ensures the steaks are heated through.
Plating Your Masterpiece
Place each steak on a warm dinner plate and generously spoon the whiskey sauce with onions and mushrooms over and around each steak. The sauce should pool slightly around the meat, creating an appetizing presentation. Sprinkle freshly chopped parsley over the top for a pop of color and freshness.
Perfect Pairings
These rich, creamy steaks pair beautifully with creamy mashed potatoes that can soak up the delicious sauce, or with roasted root vegetables like carrots and parsnips for a more traditional Irish feel. A simple green salad or steamed green beans provide a nice fresh contrast to the richness of the dish.
Tips for Success
For the best results, choose well-marbled steaks like ribeye or New York strip, as the fat content keeps them tender and flavorful. Don’t skip the resting time before cooking – room temperature steaks cook more evenly. If you prefer not to use alcohol, you can substitute the whiskey with additional beef broth, though you’ll lose some of that distinctive Irish flavor. The sauce can be made ahead and reheated gently, making this an excellent option for entertaining.
