In a shallow dish, melt butter and combine it with Irish whiskey, mixing well. Place the sirloin steaks in the marinade, ensuring each is fully coated. Cover the dish and let the steaks marinate in the refrigerator for at least 3 hours.

Begin by peeling and quartering the Yukon Gold potatoes before placing them in a pot of salted water. Bring the water to a boil and cook the potatoes until fork-tender, approximately 15-20 minutes. While the potatoes cook, sauté chopped kale in a separate pan until wilted. Drain the potatoes, mash them, and blend in butter, cooked kale, salt, and pepper until the mixture is smooth and creamy.

Preheat your oven to 400°F (200°C). Heat a cast-iron skillet over high heat until it’s smoking. Remove the steaks from the marinade, allowing the excess liquid to drip off, and sear them in the hot skillet for 3-4 minutes on each side until they develop a nice brown crust. Transfer the skillet to the preheated oven to cook for an additional 5-7 minutes, or until the steaks reach your desired doneness.

Using the same skillet, remove excess grease and reduce the heat to medium. Add minced shallots and sauté for about 2-3 minutes until translucent. Carefully pour in a splash of Irish whiskey to deglaze the pan, scraping up the delicious brown bits. Stir in heavy cream, cooking for another 3-5 minutes until the sauce thickens to your liking, and season with salt and pepper.

To plate your Gaelic Irish Steaks, place a generous scoop of the creamy kale colcannon in the center of each plate. Lay the perfectly cooked steaks atop the colcannon and drizzle the whiskey cream sauce over them. Garnish if desired before serving.