Michael Jordan's 23 Delmonico Steak

Michael Jordan's 23 Delmonico Steak
Matthias Haberlein/EyeEm/Getty Images
Prep: 30 mins
Cook: 20 mins
Total: 50 mins
Servings: 4 servings
Nutrition Facts (per serving)
59 Calories
0g Fat
11g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 59
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 141mg 6%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 5%
Total Sugars 7g
Protein 2g
Vitamin C 2mg 10%
Calcium 26mg 2%
Iron 1mg 4%
Potassium 325mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

23 is Michael Jordan's Chicago restaurant and this is its recipe for famous Delmonico Steak, a cut of beef with a lot of history behind it. Succulent and juicy, with 14 generous ounces of meat per guest, this dish is a showstopper. It's grilled to perfection and accompanied by earthy portobellos and sweet and tangy sundried tomatoes. A ginger and balsamic jus is poured on top to add a beautiful sauce to this magnificent steak. You need a little under an hour to prepare these steaks at home, as well as a few veggies—celery, carrots, shallots—portobellos, fresh rosemary, beef stock, seasonings, and of course four beautiful Delmonico steaks.

Delmonico steaks take their name from the New York restaurant where they were made famous, but because the recipe dates back to the mid 19th century, it's hard to pinpoint exactly which cut of beef was used at the time. So there's no one true Delmonico steak, as pretty much anything high-end, with or without bone, can be a Delmonico steak. What we do know about the cut used is it has to have good marbling, needs to be really thick, and needs to be of astounding quality. We used rib eye, but you can use strip or T-bone steak. Choose the best type that fits your budget, and as long as it's big you're in for a true Delmonico experience. Our recipe is meant to use grilling and serves four people a very large meal, but it might feed more as even after the 25 percent loss of weight when grilling a steak, there are 11-plus ounces per cooked steak that might well be enough to feed two to three people. Depending on what you are serving on the side, this can be a meal for many.

In true 23 style, serve the steak with sides to share. Roasted mushrooms, grilled corn, mac and cheese, bacon Brussel sprouts, garlic potatoes, truffle fries, lemon asparagus, and creamed spinach are what you can order at Michael Jordan's restaurant to accompany this meal fit for kings.


  • 4 14-ounce rib eye steaks

  • 2 mushroom caps portobello, stems and gills removed

  • 12 sun-dried tomatoes

  • 4 sprigs fresh rosemary

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

For the 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 to Make It

  1. Gather the ingredients.

  2. Combine ginger, shallots, carrots, and celery in a saucepan over medium-high heat. Sauté until browned slightly.

  3. Slowly pour in balsamic vinegar, stirring. Reduce by 1/2 and add beef broth. Bring to a boil. Season to taste.

  4. 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.

  5. Cut mushrooms into small triangles. Skewer mushroom pieces with sun-dried tomatoes onto rosemary sprigs.

  6. Place grilled steak on a plate. Top with rosemary skewers and sauce. Serve.

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