During the winter, there is no better meal than one that warms the belly and satisfies the mind. In honor of these cold months and hot meals, we asked our head chef, Stephanie Gray, to describe her favorite dish for the winter. Her straightforward approach to creating soul-warming dishes is evident every day around the pub, but especially in this dish.

A recent menu addition, our Strip Steak with Dried Cherry Demi is delightful. At Kildare's in West Chester, we carefully make this meal from scratch, and cook slowly to preserve the huge flavors present in the fresh ingredients. "It is warm, comforting and has a delicious, subtle cherry flavor to it,” she says. “Perfect for winter." She also noted that it is a house favorite for our kitchen staff, explaining, “We had this dish for our last beer dinner, and you could hear a pin drop in the kitchen when we tasted the dish.”

While this recipe can be complicated when done from scratch, it can be easily replicated at home with store-bought materials. See below for the at-home recipe, and let us know what you think in the comments.

Strip Steak with Dried Cherry Demi Recipe

Kildares winter steak 2.jpg


  • 10 ounce strip steak
  • Mashed potatoes
  • Demi-glace
  • Dried cherries


  1. Soak dried cherries in demi-glace.
  2. Prepare your favorite mashed potatoes. We recommend boiling 2 pounds of peeled potatoes for 15 minutes (or until soft). Using an electric beater, mix together with 1 cup of milk and 2 tablespoons of butter. Mix until smooth and creamy. Add salt and pepper to taste.
  3. Prepare steak to your liking. We recommend cooking over low heat and serving medium rare to preserve flavor and tenderness.
  4. Serve steak over mashed potatoes, cover in demi-glace with dried cherries.

Kildare’s in West Chester is a destination: an authentic Irish pub that has something for everyone. We’re a place to bring the family for weekend brunch; cheer your favorite soccer (or American football) team; enjoy next-level fare at a business lunch, dinner with friends or special event; spend happy hour (questionable dance moves and all); and, of course, imbibe great beer, whiskey and other adult libations. Join us and find out why we’re not your average Irish pub.

Jay Breslin