Michael Jordans 23 Delmonico Steak Recipes

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JOHN SCROGGINS



John Scroggins image

This is first in a series of recipes shared with our Food Channel audience by Chef Kyle Beausoleil of Michael Jordan's Steak House, located in the Mohegan Sun in Uncasville, Connecticut. Private Dining Room. Photo: Michael Jordan's Steak House. Born and raised in Connecticut, Beausoleil first joined the Mohegan Sun culinary team at the age of 19. He was quickly promoted to Master Cook at the fine-dining concepts Pompei and Caesars, working closely with Chef Napolean Hidalgo. After seven years, Beausoleil began working with culinary superstar Chef David Burke at David Burke Prime, where he expanded his expertise in dry-aging steak and using top-quality cuts of beef. He has also operated his own concept, Casa Della Luce, before rejoining Michael Jordan's in his current role as Executive Chef. The bar at Michael Jordan's. Photo: Michael Jordan's Steak House. This recipe for Delmonico Steak is reportedly Michael Jordan's favorite. It's a boneless ribeye, dry aged for 45 days, which is the number Jordan wore while playing high school basketball. When he joined the varsity team, his brother already had #45, so he split it in half and rounded up, which is how he became #23. He also wore #45 during his days in baseball with the Chicago White Sox. The Delmonico is sauced with a bold ginger and balsamic vinegar jus, which perfectly builds on the steak's foundational flavor. Recipe and photo courtesy of Michael Jordan's Steak House.

Provided by By John Scroggins and Guest Contributor | September 5, 2018 4:42 pm

Time 30m

Yield 1

Number Of Ingredients 16

16 ounce Delmonico Steak (MJSH uses a 45-day dry aged cut)
Salt and fresh cracked pepper for seasoning
Butter
Worcestershire
Corn syrup
Rendered beef fat
1 cup balsamic vinegar
1/2 cup chicken stock
2 cups veal demi-glace
1 tablespoon salt
1 teaspoon black pepper
3 ounces ginger, peeled and chopped
1/2 pound Mirepoix
1/2 ounces garlic, peeled and chopped
1/2 pound Mirepoix
1/2 ounce garlic, peeled and chopped

Steps:

  • 1 Season 45-day dry aged steak with salt and fresh cracked pepper. 2 Broil or grill steak to desired temp and finish with brown butter beef fat glaze.
  • 1 In roasting pan sweat mirepoix, garlic and ginger. 2 Add balsamic vinegar and reduce by half. 3 Add chicken stock and veal demi-glace, also reduce by half. 4 Finish with salt and pepper. 5 Strain the sauce and serve.

MICHAEL JORDAN'S 23 DELMONICO STEAK



Michael Jordan's 23 Delmonico Steak image

23 is Michael Jordan's famous Chicago restaurant. This is their recipe for the Delmonico Steak. A fantastically grilled rib-eye.

Provided by Derrick Riches

Categories     Entree     Dinner

Time 50m

Yield 4

Number Of Ingredients 15

4 (14-ounce) rib-eye steaks
2 portobello mushrooms, stems and gills removed
12 sun-dried tomatoes
4 fresh rosemary sprigs
Kosher salt
Freshly ground black pepper
Steak Sauce:
1 cup beef stock
1/2 cup/ balsamic vinegar
1/4 cup fresh ginger, finely chopped
1/4 cup shallots, finely chopped
1/4 cup carrots, finely chopped
1/4 cup celery, finely chopped
Kosher salt, to taste
Freshly ground black pepper, to taste

Steps:

  • Gather the ingredients.
  • Combine ginger, shallots, carrots, and celery in a saucepan over medium-high heat. Sauté until browned slightly.
  • Slowly pour in balsamic vinegar , stirring. Reduce by 1/2 and add beef broth. Bring to a boil. Season to taste.
  • Meanwhile, preheat grill. Season steaks on both sides and place on grill . Season mushrooms with salt and pepper and place on grill. Grill steak to desired doneness and cook mushrooms until tender. Remove everything from the grill.
  • Cut mushrooms into small triangles. Skewer mushroom pieces with sun-dried tomatoes onto rosemary sprigs.
  • Place grilled steak on a plate. Top with rosemary skewers and sauce. Serve.

Nutrition Facts : Calories 59 kcal, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, Sodium 141 mg, Sugar 7 g, Fat 0 g, ServingSize 4 steaks (4 servings), UnsaturatedFat 0 g

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