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Why Hyde Park made the SteakMap list

Hyde Park is Ohio’s own, and it is the only steakhouse group in the state that dry-ages at every single location — five for five. That consistency is the reason it sits second on our Ohio list. You can walk into any of the five rooms and expect the same beef.

The house standard is a 28-day age. The showpiece goes considerably further: the Steak Ganassi is a 26oz bone-in ribeye held 36 days, which is the second-longest published aging period anywhere in Ohio. At 36 days the beef has lost real moisture and picked up the concentrated, nutty character that only time produces — and the kitchen has thrown away the trimmed crust to get there.

The steaks are named after NASCAR drivers

This is the detail nobody warns you about, and it is genuinely charming once you notice. The Ganassi. The Kurt Busch, a 14oz New York strip. The Tony Stewart, a 22oz bone-in ribeye. Steak McMurray, a 16oz ribeye. Steak Jarrett, a filet under a garlic and black pepper crust over roasted shallot cabernet. Steak Johnson, a strip with roasted garlic cloves and mushrooms. Steak Earnhardt, filet over bordelaise crowned with asparagus, lobster and béarnaise. And the Denny Hamlin — a 38oz long bone tomahawk ribeye.

Even the pork chop is a Rusty Wallace.

The plain cuts

If you would rather not order a driver, the center cut filet mignon comes at 8oz and 12oz, there is a 6oz petite filet, and double cut lamb chops at 14oz.

Menu prices

As published on Hyde Park’s own menu, August 2026: the Denny Hamlin 38oz tomahawk $139, the 36-day dry-aged Steak Ganassi $93, Steak Earnhardt $72 at 8oz and $86 at 12oz, the Tony Stewart 22oz bone-in ribeye $76, Steak Jarrett $62 and $76, Steak Johnson $70, Steak McMurray 16oz ribeye $69, the Kurt Busch 14oz strip $64, center cut filet mignon $58 at 8oz and $72 at 12oz, and the 6oz petite filet $51.

Hyde Park also runs rooms in Dublin, Upper Arlington, Westlake and Beachwood. See every dry-aged steakhouse in Ohio.