Michael Jordan's Favorite Delmonico Steak With Ginger Jus

Michael Jordan's favorite Delmonico Steak from his namesake restaurant. Boneless rib bye, dry aged 45 days, then sauced with a ginger balsamic vinegar.

Michael Jordan's Favorite Delmonico Steak With Ginger Jus

Prep Time

30 minutes

Cook Time



1 people

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.

The private dining room at Michael Jordan's Steak House in 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.

Interior photo of the bar at Michael Jordan's Steak House.

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.



  • 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

Balsamic Ginger Jus

  • 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



  • 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.

Balsamic Ginger Jus

  • 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.


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