Michael Jordans Steak Sauce Is The Undisputed Goat Recipes

JOHN SCROGGINS

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 STEAK SAUCE IS THE UNDISPUTED GOAT

Steps:

• In a sauce pot, add Worcestershire and corn syrup, bring to simmer, and reduce to half. Then cool and set aside.
• In a separate sauce pot, heat butter until brown, but not burnt.
• In a separate pot, heat heavy cream and reduce until thick.
• Whisk reduced heavy cream and browned butter. Set aside to cool.
• Once Worcestershire and cream are cool, slowly whisk them together with the rendered beef fat until all items are fully incorporated.
• Cool completely and set aside for use.
• In a roasting pan, sweat mirepox, garlic, and ginger.
• Add balsamic vinegar and reduce by half.
• Add chicken stock and veal demi-glace, also reduce by half.
• Finish with salt and pepper.
• Strain the sauce and serve.

MICHAEL JORDAN'S 23 DELMONICO STEAK

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.

MICHAEL'S STEAK SAUCE

Steps:

• Place extra-virgin olive oil in large sauce pot over medium high heat, add onions and reduce heat to medium. Saute onions until golden brown then add tomato paste, cook for 1 minute. Turn heat back to high, add remaining ingredients with exception of salt and pepper. Bring to a boil, reduce heat to medium and simmer ingredients for 10 to 15 minutes.
• Remove pot from heat, place into blender* and puree until smooth. Add salt and pepper.
• If the mixture is not smooth enough add a few teaspoons of water and puree until smooth.