chandelier in Grand Central Terminal

Steaks, Trains, and Basketball?

Posted from New York, New York, United States.

Another business trip, this time to Manhattan. My in-laws really wanted to meet me for dinner, an apparently my father in law has been talking about trying Michael Jordan’s Steakhouse for over a decade. Located inside of Grand Central Terminal, this picturesque location occupies the balcony opposite of the Apple Store.

Being a steakhouse, it has a fairly simple menu. 10 steak offerings, 5 of which are bone-in, a couple of basic chicken, fish, and pasta offerings. Naturally we skipped most of these and targeted the steak. My father-in-law and I both went for the Filet Mignon. I was looking for a smaller cut as I’m overeating on these business dinners. The steak was cooked absolutely perfectly at medium rare, although I think it had cooled off some while waiting on the other dishes. The filet had a beautiful thick crust of cracked pepper and just the right amount of salt, a simple preparation that really let the natural beef flavor shine through. The portion was much smaller than I expected though. Even though filets are smaller than other cuts, this seemed to be in the 5-6 ounce territory.  The pepper was especially pungent, spicier than I can recall having on a steak, but not overpowering. On the side, we had sweet potato fries (soft and cool) with a horseradish sauce (no spice) and sautéed brocoli. I would skip the fries, but the broccoli was unusual with a slight crisp and a really nice buttery smokey flavor.

filet mignon filet mignon

As I mentioned, the food was on the cold side, and service was really slow, perhaps partially because my mother-in-law ordered the rack of lamb. If I had known what would come out of the kitchen, I probably would have gone for this instead. A 4 rib rack, roasted, cut in half and then pan-finished, the result was basically 2 double-thick bone-in lamb rib chops. This dish dwarfed the filets, and was served on a bed of asparagus. Lamb’s usual gamey flavor was downplayed, and the low-temperature roasting meant that the fats had nicely broken down, leaving extremely flavorful and tender meat.

single chop from rack of lamb

Overall, the prices were reasonable, the service extremely slow, and the food slightly sub-par for what a steakhouse like this should be delivering. The waitstaff seemed like tired typical New Yorkers, and it looked like the manager (or concierge, not sure which) took off promptly at 9pm. The saving grace for this place is the location, and if you can get a seat at the edge of the balcony, you can use your extra time people-watching over nightly commuters.

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