A Taste of Ireland in a Pan: Steak with Guinness Cream Sauce

When perusing the grocery store aisles, I tend to look firstly for a good deal and secondly to try something new and different. Recently, I've ventured beyond the usual cuts and picked up a few things I hadn't cooked before, such as deer steak, pheasant, and now, Irish Beef Steak. I wanted to make something simple, yet flavorful, and while a good steak hardly needs much dressing up, I decided to pair it with a rich Guinness cream based sauce. The malty depth of the stout blends beautifully with the seared beef and creamy texture, making it a complement to a plate of buttery mashed potatoes. It's the kind of hearty, comforting meal that feels just right when the weather is getting colder. Try this cozy nod to Irish pub fare brought home to your own kitchen.

Serves 2

Ingredients:

2 Irish Beef Steaks (Ribeye or Sirloin work as well)

Salt and pepper

1 Tbsp Olive Oil or Butter

Cream Sauce:

1 small shallot or 1/2 onion, finely chopped

1 garlic clove, minced

1/2 cup Guinness (or any dark stout)--can omit, if you want to make it without

1/2 cup beef broth

1/2 cup heavy cream (I used milk)

1 Tbsp butter

Salt and pepper, to taste (I also added a little Tony Chacere's for some spice)

Instructions:

1. Bring the steaks to room temperature, pat them dry, and season both sides generously with salt, pepper, and any other seasonings (I used Tony Chacere's to give it a little spice).

2. Heat butter or olive oil in a skillet over medium high heat. Sear steaks for about 3-4 minutes per side for medium rare, adjusting for thickness. Remove from pan and let them rest while you make the sauce.

3. In the same pan, lower the heat slightly and add a little butter. Saute the chopped onion until soft, then add the garlic. Pour in the Guinness, scraping up any browned bits from the bottom. Let it reduce by half.

4. Stir in the beef broth and cream. Simmer gently for 3-5 minutes until the sauce thickens slightly. Season to your liking.

5. Slice the steak. You can either add it to the sauce to cook further, or just drizzle the cream sauce on top. Serve alongside mashed or roasted potatoes and some greens for a full, comforting meal.