Irish Steaks Recipe

Bro, this is comfort food done right.

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!

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!!

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.

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

Irish beef is superb, of course. Letting it flame up a bit to crisp/sear is another technique, but there's almost everything right, and certainly nothing wrong with this recipe! Easy to see why it is featured!

I thought this was amazing recipe. The steak just melted in my mouth. So the alterations I made based on the previous reviews were: 1) After rubbing the steaks with garlic I finely chopped the cloves and shoved pieces of the cloves into the cracks of the steak. (crucify me for not using cooking jargon) I don't like the idea of making my own holes for the garlic, I'm not sure why. Maybe its some weird respect for the local butcher? (you're guess is as good as mine, I have no clue why) 2) I made two batches of onions 1 just to flavor the pan that the steak would cook in. Once I put the steak in I removed the browning onions and added new ones so they wouldn't be burned and could be served with the steak. 3) I was generous with the Jameson and I think thats what added the extra kick in flavor. I also let it simmer for longer in the Jameson and just seared the sides before hand a little extra hot. (I like my steaks medium

Perfect! Best recipe I've found on here even better than the Alfredo Blue. Only thing I did different was use 1 big sirloin steak instead of 4 little ones which I cut into strips before serving with sauce on top, cut the onions into strips which was nice in the sauce and I didn't use Jameson, I used 2 Gingers Irish Whiskey which is a personal favorite and served with steamed new potatoes. Absolutely perfect.

I doubled the recipe and found that the outcome was superb. Following another reviewer's tip, I removed the onions directly after they browned. A tweak of my own was to use minced garlic which I doubled and added in late with the onions. The end result was a sauce that complimented the steak better than anything you can buy in a store

I have used this recipe twice but in different ways. The first time I cut my steaks a bit smaller, did not use the onions so I browned my butter instead, and followed rest of the recipe, adding about a tablespoon of whole milk at the very end and served it on breakfast sandwiches. Tonight I am following it with the exception of cooking burgers instead of steak and again added the milk at the end. Both times it has been absolutely delicious!

I made the steak several times and it turned out great. I saute the onions separately so the don't burn. Also I have used apple whiskeys to add an apple flavor and it tastes amazing!!

I enjoyed the method of making this recipe-made it exactly as directed. I did think leaving the onions in the skillet while cooking the steaks on medium-high heat cooked them more than they should be cooked. I did not find the flavor to be anything special so I thought the recipe was okay. It was worth making one time for St. Patrick’s Day! Thank you for the recipe. :)

I wanted to make a dish other than corned beef for today so I went with this, first off the Browning of the onions with the butter and oil have off that butter toast smell. Started Browning the steaks and the combo of butter sauce and garlic was rich smell until I added the Jameson, OMG the vanilla oak mixed with the sauce made my mouth water. I recommend this for a quick dinner with rich smells and taste with aged whiskeys.

I really wasn’t a fan. Lacked in flavor and seasoning

Yummy! Wish I could have this every day!!!

This is my official indoor weather steak recipe. No matter the cut of meat, the brand of whiskey, whether or not it’s flambé, it always turns out succulent and delicious. This is perfection on a plate and easy to boot!

My meat and potatoes guy loved it!

Very delicious! I added a little more spices just based on my preference, but this recipe is fantastic on its own.

Made it just as recipe said except I put the garlic in the onions once steak was put in pan. Came out fantastically! Will definitely make agaIn!

WIth what I learned from making it the first time, I will not brown the onions first. They ended up burning after the meat was done. Secondly, instead of rubbing the garlic on the meat, I minced it and stirred it in with the onions. I am making it again tomorrow night as 4 pieces is not enough for one sitting. We are only 4 with children; boy (11), and girl (9). Other than that, it was a hit!! I'll be sure to take some pictures while I am alone in the kitchen before I take it to the table!!