Pan-Fried Gaelic Steak

Submitted by Cinnamon1025

"The Sauce for this steak is amazing! This is from a cookbook "Classic Irish Reciepes""

 

• Ready In: 25mins
• Ingredients: 7
• Serves: 4

ingredients

• 4 (8 ounce) sirloin steaks (room temperature)
• 1 tablespoon butter
• 1 teaspoon oil
• 1⁄4 cup Irish whiskey
• 1 cup heavy cream
• fresh ground black pepper, to taste
• sea salt, to taste

directions

1. Dry the steaks with a paper towel and season them with the black pepper.
2. Heat butter& oil in a frying pan and add steaks.
3. Cook steaks on medium heat to your preferred doneness, turning over once half way through.
4. Remove steaks to a warm plate and pour off the fat from the pan.
5. Return pan to stove and add whiskey.
6. Stir, being sure to scrape up dripping from the pan bottom.
7. Reduce heat and add cream.
8. Simmer for few minutes, until the cream thickens.
9. Season sauce with salt and pepper, and pour over the steaks.
10. Serve immediately.

Reviews

[misstawny]

The sauce is truly exceptional. I think any cut of meat would do. Really let the sauce thicken. It doesn't taste right until it is very creamy.

 

[dawn2701]

I had to cook my steaks around 10 minutes because they were so thick. Flavorful gravy! Might add 1tsp flour to pan drippings before whiskey and cream to make a thicker gravy. Sautéed 8 oz of mushrooms in butter and sherry to top my steaks, yum!

 

[KellyMae]

Sort of reminded me of a stroganoff. Panfried mushrooms and onions first, removing them from pan and then panfried the steak. Adding the veggies back in. Used 1/2 cup cream, found it wasn't reducing so added some cornstarch. Was a good solid dish.

 

[M to the K]

I had to force myself to not tweak this recipe as I was making it because I was afraid it was going to be a bit bland....and I wasn't overly surprised when it was just as bland as I'd imagined. It was fairly simple to prepare, except for remembering to let the steaks sit out so that they were room temp before cooking. My DH didn't care for the sauce, he thought it was better without it, but I only tried it with the sauce, so I can't say as though I know either way. I wasn't overly impressed with the sauce or steak overall though. Thanks for posting, but this recipe really isn't for us.

 

[Amanda in Aberdeen]

Thanks So much for posting this! I had it before in an "Irish Country Recipies" book but gave the book to my sister-in-law in the U.S,ever since I have searched high and low for the proper Gaelic steak recipe!