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.
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.
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.
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