Even though I’ve never been to Michael Jordon’s steakhouse, 23, in Chicago, I decided to try making its Delmonico steak. I found the recipe online and it looked good, especially since it utilizes a ribeye steak. A lot of steak gets cooked in our home because we love it. However, after moving back to Toronto, we’ve found the steak quality a bit lacking compared to New York. For some reason, a porterhouse steak bought at the typical supermarket in New York tastes way better than ones bought in specialty butcher shops at St. Lawrence Market or Kensington in Toronto. We did recently find that Longo’s carries a good quality ribeye steak at a decent price ($29.99 / kg), so this seemed to be our best bet for a nice home-cooked steak without breaking the bank (email me if you want to chat about where to buy better quality steaks in Toronto). The recipe we used, with very few substitutions, can be found here: http://bbq.about.com/od/steakrecipes/r/bln0434a.htm . I have added my own instructions for preparing and grilling steak on your stovetop.
We also decided to cook creamed spinach as the side, which is covered in my Ruth Chris Steakhouse :: Creamed Spinach post.
Preparation Time: 30 min
Cook Time: 15 min
Meal type: Dinner
Grocery Cost: $30.35 ($ 7.50 each)
- 4 14 ounce rib-eye steak ~ $ 27.36
- 8 gourmet mushrooms ~ $ 1.50
- 12 sun-dried tomatoes ~ $ 0.45
- 4 fresh rosemary sprigs ~ $0.42
- salt and pepper to taste
- olive oil
- Steak Sauce:
- 1 cup beef stock
- 1/2 cup balsamic vinegar
- 1/4 cup fresh ginger, finely chopped ~ $ 0.68
- 1/4 cup shallots, finely chopped ~ $ 0.19
- 1/4 cup carrots, finely chopped ~ $0.13
- 1/4 cup celery, finely chopped ~ $0.18
- salt and pepper to taste
1. Dry steaks with a paper towel to absorb any excess water. Marinate steaks with pepper and olive oil. Leave out so they are at room temperature.
2. Combine ginger, shallots, carrots and celery in a saucepan over a medium high heat. Caramelize (that means 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. Heat a pan on high heat and add olive oil.
5. Cook steaks in pan. The timing for a medium rare steak, about an inch thick are as follows: 1 min on each side on high heat. Turn down heat to medium. Cook steak about 30 seconds on each side on medium heat.
6. Remove steaks and put on a sheet of tin foil. Wrap steaks tightly in tinfoil so it is sealed. Keep it in tin foil for about a minute. The steaks will continue cooking in tinfoil, even after it’s been removed from heat.
7. Season mushrooms with salt and pepper and place on frying pan and cook.
8. Once mushrooms are done, remove from pan and skewer mushrooms pieces with sun-dried tomatoes on to rosemary sprigs.
9. Ladle steak sauce over steak, and top with skewered rosemary sprigs. Serve and enjoy!
Read instructions on sundried tomatoes. Our package indicated that you need to blanch the sundried tomatoes by putting it in boiling water for 2 minutes before serving.
We found the ginger a bit strong in the sauce. Next time we will try grating it rather than just chopping finely with a knife.
When skewering the mushrooms and sundried tomatoes, start at the root end of the rosemary and pull through slowly.
This recipe could be used for any type of steak. We also tried it with striploin and it turned out well. Since the rosemary sprigs are really for decoration, you can try skewering other types of mushrooms on it, such as portabello.
The result was a delicious, medium rare steak with an attractive rosemary sprig garnish! The sauce tasted strong when I tasted it in the pan, but was fairly subtle when poured over the steak. The sundried tomatoes went surprisingly well with the steak, which was a bit unexpected. For the amount of work in chopping up the veggies (I don’t own a food processor), I found the sauce a bit too much work. Thanks Karen for doing such a great job finely chopping everything for the sauce! I actually prefer my steaks naturally meat-tasting, so I’m not sure if I would make this sauce again. I didn’t find it added too much to the taste of the steak. The rosemary sprigs looks very attractive, and wasn’t too much work, so I think I may do this again if I am serving up steak for company as it looks very impressive. As usual, the cost of the steak at home is much cheaper than at the restaurant, and, cooked properly, I find just as good. I think I would make this again without the steak sauce.