New steakhouse opens in downtown Indy

They’re open, come on in! Hyde Park Prime Steakhouse just opened its first Indianapolis location in late October, and we’re helping to give you a taste of what’s on the menu. Take a look:

• Hyde Park’s chef-driven menu features variations of its legendary aged prime steaks and continue its tradition of naming signature dishes after area local sports celebrities. (Andrew Luck, Reggie Wayne)
• Hyde Park offers prime dry-aged and Wagyu “Kobe-style” steaks as well as a boutique section including grass fed beef and bison.
• Beyond its award-winning steaks, Hyde Park offers a daily blackboard menu of fresh fish and seafood representing all coasts. Rare cuts will be featured, including a unique bone-in tuna chop.
• The bar features more than 50 reserve and rare spirits, a barrel aged “Indy Manhattan,” a smoked old fashioned presented tableside, and an exclusive Bordeaux blend from R&B Cellars, unique to Hyde Park.
• Hyde Park also has private and semi-private dining venues to accommodate six to 200 guests.

Lunch hours start on Friday, Dec. 2-Wednesday, Dec. 21 – only for the holidays and private events.
11:30 a.m.-2 p.m.

Hyde Park Prime Steakhouse
51 N. Illinois St.
Indianapolis, IN 46204


Mon-Fri: 4:30pm-Close
Sat: 5pm-Close

Happy Hour in the Bar:
Mon-Fri: 4:30-6pm

Mon-Thurs: 5-10pm
Fri & Sat: 5-11pm
Sunday: Closed (Open Game Days & Special Events, hours vary)

Lunch – through the holidays
December 2-21


Steak a la Lobster
1 Filet Mignon or your favorite cut of steak
2oz Cooked Lobster Tail Meat (see recipe)
2oz Roasted Wild Mushrooms (see recipe)
2 each Large Asparagus Spears, cut 3”
2oz Béarnaise sauce (see recipe)
2oz Bordelaise sauce (your favorite recipe)
To Taste Salt & Pepper

1. Season the beef with salt and pepper, covering the entire surface.
2. Cook beef to the desired temperature (recommended Med-rare).
3. Heat Bordelaise and ladle into the center of a warm plate.
4. Top Bordelaise sauce with cut of beef.
5. Heat roasted wild mushrooms and place piled in sauce at base of beef.
6. Top the beef with the asparagus spears, then crown the asparagus with the lobster tail meat and finish with béarnaise sauce.


Béarnaise Sauce
2 each Egg Yolks
1 Tbls Hot water 180°
1 C Clarified butter, hot
2 dashes Tabasco sauce
1 Tbls Lemon juice, freshly squeezed
To Taste Koser salt
2 Tbls Tarragon Reduction

1. Combine egg yolks and water in a bowl over a saucepan slowly simmering water; beat constantly with a wire whip until eggs become thickened.
2. Remove from heat and place bowl on a damp cloth so it does not move.
3. Add hot clarified butter, 2 ounces at a time incorporating the butter completely before adding more. Do this until all butter is gone.
4. Continue beating, stirring constantly and vigorously until smooth.
5. Add Tabasco, lemon juice and salt and incorporate.
6. Add tarragon reduction and wild mushrooms and stir

Tarragon Reduction
½ C Tarragon, dried
1/8 C Shallots, minced
5oz White Wine
5oz Tarragon Vinegar
1 tsp Cracked Black Pepper

1. Place all ingredients into a heavy bottomed pot and reduce gently until almost dry.
2. Cool to room temperature

Roasted Wild Mushrooms
1 Lb Wild Mushrooms, sliced ¼”
¼ sprig Rosemary
¼ sprig Thyme
½ Shallot, minced
½ clove Whole Peeled Garlic, minced
To Taste Salt & Pepper
¾ C Vegetable Oil

1. Toss all ingredients in a bowl.
2. Place on a cookie sheet, foil and bake in a 350° oven for 15-20 minutes or until tender.


Brussels Sprouts with Bacon Marmalade
11oz Fresh Brussels Sprouts
1oz Vegetable Oil
2oz Unsalted Butter, browned
To Taste Salt & Pepper
¼ C Bacon Marmalade (see recipe)

7. Clean Brussels sprouts and trim base.
8. In boiling salted water blanch Brussels sprouts for approximately 15 minutes until fork tender.
9. In a hot sauté pan with butter and oil, caramelize Brussels sprouts.
10. Add bacon marmalade to sprouts and heat through.
11. Season to taste with salt & pepper.

Bacon Marmalade
1 lb Bacon, crispy (reserve 1oz of fat)
4oz White Onion, minced
2 Tbls Garlic, minced
1 C Brown Sugar
1 C Honey
3oz Water

1. In a medium size pot, add 1oz of bacon fat and sauté the onion and garlic until translucent,
about 3 minutes.
2. Add sugar, honey and water and cook until liquid is reduced by half to a thin syrup consistency.
3. Remove from heat and mix in bacon.

Social media:
Hyde Park Prime Steakhouse – Indianapolis – @HydeParkIndianpolis –
Hyde Park Twitter – (General – All Locations) – @TheHydePark –
Hyde Park Instagram – (General – all locations) – @HydeParkPrimeSteakhouse –