In a bowl, melt 4 tablespoons of unsalted butter and mix in 1/4 cup of Irish whiskey. Add 2 sirloin steaks, ensuring they’re fully coated. Cover and let them marinate in the refrigerator for at least 3 hours, or up to overnight for deeper flavor.

Heat a cast iron skillet over medium-high heat until it’s smoking hot. Add a bit of oil for a non-stick surface, then carefully place the marinated sirloin steaks in the pan. Sear for about 3-4 minutes on each side or until a deep brown crust develops.

Preheat your oven to 400°F (200°C) while the steaks are searing. Once both sides have formed a beautiful crust, transfer the skillet to the oven. Cook for an additional 4-6 minutes, depending on your desired doneness.

While the steaks are in the oven, bring a large pot of salted water to a boil. Peel and cut 1 pound of starchy potatoes into chunks, then add them to the boiling water. Cook for about 15-20 minutes. Meanwhile, steam or sauté 1 cup of chopped kale until tender.

In a small saucepan, melt 2 tablespoons of butter over medium heat. Add 1/2 cup of finely chopped shallots and sauté until softened. Pour in 1/3 cup of whiskey and let it simmer for about 5 minutes. Then, stir in 1 cup of cream and simmer until the sauce thickens.

Plate the Gaelic Irish steaks alongside generous servings of colcannon. Drizzle the rich whiskey cream sauce over the steaks for a delightful finish.