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Why Hyde Park Birmingham made the SteakMap list

Hyde Park is an Ohio group with two Michigan rooms, and it is the only steakhouse chain SteakMap has found that dry-ages at every single location — seven for seven across both states. House standard is 28 days.

That consistency is unusual. Multi-location groups normally concentrate the aging capability at a flagship and let the satellites run conventional beef, because aging rooms cost floor space and the trim loss is real. Hyde Park did not take that shortcut, which is why both Michigan rooms are here.

Steaks named after NASCAR drivers

The house convention runs the whole board and takes a moment to get used to. The Steak Ganassi is a 26oz bone-in ribeye dry-aged 36 days — the deepest age in the group. The Tony Stewart is a 22oz bone-in ribeye. Steak McMurray is a 16oz ribeye. The Kurt Busch is a 14oz New York strip, and Steak Johnson is the same cut under roasted garlic and mushrooms.

Steak Jarrett and Steak Earnhardt are both filets — the Jarrett under a garlic and black pepper crust over roasted shallot cabernet, the Earnhardt crowned with asparagus, lobster and béarnaise. The Denny Hamlin is a 38oz long bone tomahawk, and even the double-cut pork chop is a Rusty Wallace.

The butcher counter

Hyde Park also sells its aged beef to take home, including an American Wagyu long bone tomahawk ribeye at 39oz, BMS 5-7, listed as limited availability. If you have eaten the steak and want to cook it yourself, that is an unusual option to have.

Plain cuts exist too — center-cut filet mignon at 8oz and 12oz, a 6oz petite filet, and 14oz double cut lamb chops.

Prices

The prices Hyde Park publishes online are for its retail butcher counter, not the dining room, so SteakMap has no verified restaurant figures for the Birmingham location. The 28-day house aging and the 36-day Ganassi are stated on the menu and are the facts worth going in with.

Hyde Park also runs a Northville Township room, plus five in Ohio. See every dry-aged steakhouse in Michigan.