Hyde Park Steakhouse shares recipes for Cajun Ribeye and Lobster Mac and Cheese
Award-winning steaks, fresh seafood and an inventive bar menu including an extensive collection of wines by the glass! In our kitchen today? Hyde Park Prime Steakhouse!
About Hyde Park Prime Steakhouse: (as told by the crew!)
Hyde Park Prime Steakhouse opened October, 2016 as its first Indianapolis location.
Located downtown Indianapolis at 51 N. Illinois on the corner of Market Street and Illinois Street, Hyde Park Prime Steakhouse provides a personal touch that excels on every level.
Our passion and steakhouse is known for exceptional food and service. Whether watching a local sporting event, part of a romantic evening, corporate meeting, or a cocktail party, we hope each visit is a memorable experience.
The Menu
Hyde Park’s chef-driven menu will feature variations of its legendary aged prime steaks and continue its tradition of naming signature dishes after area local sports celebrities, like the Andrew Luck and Reggie Wayne steaks. Hyde Park also 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 are featured, including a unique bone-in tuna chop.
Our 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. The Happy Hour Bar Menu will include small plates, sushi, tenderloin sliders, and flatbreads. The bar also offers a more casual menu of cheese boards, burgers, and a wagyu carpaccio.The Scene
The restaurant’s rich, stylish décor features lots of comfortable leather seating, colorful fabrics, wood-paneled walls, two fireplaces, lit portrait art and museum-framed oil paintings suspended from the ceiling in a beautiful mezzanine level overlooking the main dining room below.
Hyde Park is open for dinner Monday through Thursday 5-10 p.m., Friday and Saturday 5-11 p.m.; times will vary for games, holidays and private events on Sundays. The Bar at Hyde Park opens weekdays at 4:30 p.m.
Hyde Park Prime Steakhouse is an independently owned restaurant. Owners Joe Saccone and Rick Hauck opened the first Hyde Park Prime Steakhouse in 1988.
In addition to Indianapolis, Hyde Park Restaurant Group operates in Cleveland, Akron, Columbus, Ohio, Pittsburgh, Pennsylvania, Birmingham, Michigan, Daytona Beach and Sarasota Florida, including the concepts Jekyll’s Kitchen, ML Tavern, Black Point Steakhouse and Stack City Burger Bar.
For more information, visit www.hydeparkrestaurants.com.
Cajun oz. Bone In Ribeye
Ingredients:
22 oz. Bone-In Ribeye
1 Tbs. Cajun Seasoning (See Recipe or Buy at Store)
1 oz. Corn Oil
1 Tbs. Salt and Pepper Mix
1 tsp. Cajun Seasoning
1 oz. Cajun Butter (See Recipe)
Procedure:
Season both sides of the Ribeye with 1 tbs. of Cajun seasoning and corn oil, let sit in the refrigerator for 24 hours to marinate
Remove from the refrigerator and place on a wire rack at room temperature for 1 hour before cooking; remove any excess oil by patting
Season both sides of the T-Bone with rest of the Cajun seasoning, salt and pepper
Cook on hot grill until desired temperature and place on a tray; once done top with the Cajun butter and let rest for 3-5 minutes while the butter softens
Transfer to a plate and pour the melted Cajun butter and juices from tray on top of the steak to finish the presentation
Cajun Butter:
- ¼ Lbs. Salter Butter
- 1 TBS. Cajun Seasoning
- 1 tsp. Paprika
- ¼ tsp. Cayenne Pepper
Butter should be at room temperature. Place in a bowl and mix with all seasonings until evenly incorporated. Place back in the refrigerator to allow a compound.
Cajun Seasoning: (Store bought or prepared at home)
- 4 Tbs. Kosher Salt
- 1 Tbs. Black Pepper
- 1 Tbs. White Pepper
- 1 Tbs. Paprika
- 1 tsp. Cayenne Pepper
- 1 Tbs. Onion Powder
- 1 Tbs. Garlic Powder
- 1 tsp. Dried Oregano
- 1 tsp. Dried Thyme
Mix together evenly and store in a dry place.
Lobster Mac and Cheese
Ingredients:
9 oz. Cheese Sauce (See Recipe)
1/3 Cup Minced Caramelized Onions (See Recipe)
6 oz. Pre-Cooked Penne Pasta
1/3 Cup Seasoned Bread Crumbs (See Recipe)
5 oz. Lobster Tail (Save fins) (Cut in 10 pieces) (Poach fins in simmering water until cooked, about 4 minutes)
1 oz. Unsalted Butter
¼ tsp. Salt and pepper
Procedure:
Sauté cut lobster in clarified butter (do not brown)
Add sauce and heat; add onions
Heat pasta in a water bath for 30-60 seconds, then add to hot sauce
Cook to the right consistency
Caramelized Onions:
- 1 oz. Unsalted Butter
- 8 oz. Julienned Onions
- 1 Tbs. White Sugar
- 1 oz. Water
In a sauté pan add butter on medium heat, add onions and cook until translucent
Add water and sugar and cook for 15-20 minutes or until caramelized
Cool and mince up for dishSeasoned Bread Crumbs:
- ¼ Cup Panko Bread Crumbs
- ¼ Cup Grated Parmesan Cheese
- 1 tsp. Melted Unsalted Butter
In a mixing bowl combine all ingredients and mix until all incorporated Cheese Sauce:
- ½ qt. Heavy Cream
- 1 oz. Shredded Gruyere Cheese
- 1 oz. Shredded Asiago Cheese
- 1 oz. Shredded White Cheddar
- ½ Wheel Boursin Cheese
- 1/16 tsp. Salt
- 1/16 tsp. White Pepper
In a sauce pot bring heavy cream to a boil and reduce to a simmer and let cook for 5 minutes, add cheeses, salt and pepper and stir until incorporated.