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Why Hyde Park Beachwood made the SteakMap list

Beachwood covers Cleveland’s east side, and like the other four Hyde Park rooms it is here because this is the only steakhouse group in Ohio that dry-ages at every single location — not just at a flagship.

Dry-aging is genuinely uncommon in Cleveland. Counting Beachwood and Westlake, two of the metro’s aging kitchens belong to this one group, which between them put an aged steak within reach of either side of the city.

The aging

Every steak carries a 28-day age as the house standard. The Steak Ganassi goes to 36 days — a 26oz bone-in ribeye, heavily marbled, and the second-longest published aging period anywhere in Ohio.

If you have never deliberately eaten a dry-aged steak against a fresh one, this is a good place to try: the menu carries both, at the same table, with the aging period stated. The Ganassi against the Tony Stewart — both bone-in ribeyes, one aged 36 days and one 28 — is about as clean a comparison as a menu offers.

Named after NASCAR drivers

The whole board is named for drivers. Beyond the Ganassi and the Tony Stewart there is Steak McMurray (16oz ribeye), the Kurt Busch (14oz New York strip), Steak Johnson (the same strip with roasted garlic and mushrooms), Steak Jarrett and Steak Earnhardt (both filets, the latter with asparagus, lobster and béarnaise), the Denny Hamlin (a 38oz long bone tomahawk) and the Rusty Wallace Chop, a 14oz double cut pork chop with a cranberry raisin Jack Daniel’s compote.

Menu prices

As published on Hyde Park’s own menu, August 2026: Denny Hamlin tomahawk $139, 36-day Steak Ganassi $93, Steak Earnhardt $72 / $86, Tony Stewart $76, Steak Jarrett $62 / $76, Steak Johnson $70, Steak McMurray $69, Kurt Busch $64, Rusty Wallace Chop $42, center cut filet mignon $58 / $72, petite filet $51.

Compare the rest of the steakhouses in Cleveland.