Absolutely perfect for a special occasion meal, this recipe is a surefire winner. The steaks are prepared very simply and then barbequed. While they are resting after being cooked you can make your Gaelic sauce. Serve the two together, perhaps with a traditional Irish side dish like colcannon or mashed potatoes, and the flavors will literally dance on your tongue. Use sirloin or tenderloin, as you prefer. 8 ounce steaks are good here. The steak is simple to prepare. Just take it out of the refrigerator and add salt and black pepper. You can then just leave it on the countertop to gradually come to room temperature. This will take between 30 and 45 minutes.
Getting the Barbeque Ready
Now it is time to prepare the barbeque and you will want to get it really hot, so have a couple of layers of coals and give the barbeque time to heat up. If you can only hold your hand 2 inches above the grate for 5 seconds before you have to pull it away, the barbeque is hot enough. As well as the steaks, you can cook other dishes on there. Of course, if you want to make a direct and an indirect part that is fine. In that case just pile the coals on one side for the direct heat, and the other side will be cooler, so that is where you can cook your vegetables or maybe some chicken wings or anything else you are cooking.
Cooking the Meat Perfectly
When the barbeque is ready and the steaks have reached room temperature you can start cooking them. Just put them on the grill using long-handled tongs (not a fork and nothing that will puncture the meat and let the juices out!) and leave them alone for a couple of minutes. Then you can pick them up and rotate them 90 degrees without flipping them. The reason for doing this is to make crisscross grill marks so they look nice. This is optional but grill marks look very nice, so it is worth considering. Flip the steaks only once and then repeat cooking them for a couple minutes and rotating them.
It is important to leave the steaks alone while they are cooking. Do not press down on them or fiddle with them. Apart from rotating them, if you are doing that, or flipping them just the once, you should not need to do anything with the meat. Trust the barbeque to do its job, and the combination of fire and meat will work perfectly and bring you the most wonderful tasting meal. A little flare-up will not be a problem but if you see a flame burning more than half a minute, you can splash a little water on it to put it out.
The Tasty Irish Inspired Sauce
We are going for a rich flavor and luxurious mouth-feel with this sauce recipe, and to make it you will need butter, Irish whiskey and cream. If you have some drippings (perhaps you cooked bacon or sausage at breakfast) use those instead of the butter, and the sauce will be even better. Drizzle the sauce over the steak or serve it on the side, as you prefer, and get ready for everyone to rave about the dish.
- 4 filet mignon or sirloin steaks
- ¼ cup Irish whiskey
- 1 cup heavy cream
- 1 tablespoon butter
- Salt and black pepper, to taste
- Take the steaks out of the refrigerator pat them with a paper towel to dry them.
- Grind some salt and black pepper over the steaks.
- Let them sit for 30 minutes on the kitchen counter.
- Prepare the barbeque for direct grilling.
- Have the coals 2 layers deep and get it nice and hot.
- Put the steaks on the barbeque using tongs.
- Let them cook for 2 minutes without touching them.
- Lift the steaks and turn them 90 degrees (so you get grill marks).
- Do not flip them at this point – you should only rotate them.
- After 3 minutes, flip them over.
- Cook for 2 minutes more.
- Rotate it 90 degrees for the crisscross grill mark effect.
- Check your steak for doneness.
- It should be medium-rare at this time.
- You can give it another couple of minutes though if you prefer it medium.
- Take the steaks off the barbeque and cover them loosely with aluminum foil.
- Let them sit undisturbed while you prepare your Gaelic sauce.
- Put the whiskey and butter in a small pan and turn up the heat.
- When the mixture begins to boil, turn down the heat and stir in the cream.
- Simmer for 5 minutes or until the mixture is thick.
- Add salt and black pepper to taste.
- Serve the steaks with the sauce either poured over, or served on the side.
A lot of Irish dishes are thick, hearty soups and stews, but if you want to use the barbeque and make something with a Gaelic flair, this recipe will really please you. The steaks are prepared very simply by adding salt and black pepper and bringing them to room temperature, and then you can barbeque them to your preferred level of doneness (although we recommend medium-rare, for the juiciest finish). The sauce is rich and tasty, although you require very few ingredients to make it. All in all, this is a wonderful dish to serve with simple mashed potatoes and perhaps a vegetable or two as well.
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