Prime New York Strip with an Irish Whiskey Sauce

February is cold and it's also the month for love - so what better than cooking up a delicious, tender steak dish? This recipe from our Head Butcher, Mike Hutton is a nod to the Irish owners. With only 15-minutes preparation time you will not be a slave to the kitchen either!

GAELIC STEAK INGREDIENTS (makes 4 generous servings)

  • 2 (2- to 2 1/4-pounds) New York Strip (about 1 inch thick)
  • 1 tablespoon olive oil
  • 3 tablespoons finely chopped shallot
  • 1/2 cup Jameson Whiskey
  • 1 cup low sodium beef broth
  • 2 teaspoons Dijon mustard
  • 1 tablespoon unsalted Kerrygold butter
  • 1/2 cup heavy cream
  • 1/2 teaspoon fresh lemon juice


  1. Pat the steak dry and sprinkle with 1 teaspoon salt and 3/4 teaspoon pepper.
  2. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sear steak, turning once, about 8 minutes total for medium-rare. Let steak rest on a platter, uncovered, 10 minutes.
  3. While the steak rests on wooden block, add shallots to skillet and cook, stirring, until softened. Add Irish whiskey and carefully ignite with a long kitchen match (use caution; flames will shoot up). When flames die down, whisk in broth and mustard and boil until sauce is reduced to about 1/2 cup, about 6 minutes. Add meat juices from platter, then whisk in butter, heavy cream and lemon juice.
  4. Slice steak and serve with sauce.
  5. Serve with your choice of potatoes and steamed vegetables.

South Avenue Butcher have a chilled section selling butter, eggs, cream and other fresh produce. They also have a large selection of rubs and seasonings.