Hyde Park Prime Steakhouse now open in Birmingham - Fox 2 News Headlines

The tables are set and the grill is now fired up to a searing 1800 degrees.

The Hyde Park Prime Steakhouse opened its doors in Birmingham on Thursday, June 7th, 2012.

It's the restaurant's first Michigan location and present its award-winning steaks, diverse fish and seafood offerings.

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 sports celebrities. Naturally, the Birmingham menu will honor Detroit sports legends and future hall-of-famers. A sampling of the celebrity named steaks include a filet mignon crowned with lobster and béarnaise, while another steak will feature two petite cuts of tenderloin wrapped in bacon and blue cheese. Hyde Park will also offer prime dry-aged and Wagyu "Kobe-style" steaks.

The restaurant's rich, stylish décor features lots of comfortable leather seating, wood-paneled walls, three fireplaces, portrait-lit art and museum framed oil paintings suspended from the ceiling.

Executive Chef Allan Ayers was good enough to stop by the Fox 2 kitchen Friday morning. Click on the video player to watch him work his magic.

Cabernet Steak

Ingredients:

            1 Each                                     Your Favorite Cut of Steak

            3 oz.                                        Vegetable Oil

            1 T.                                          Cracked Black Pepper

            2 oz.                                        Cabernet Butter, softened (See Recipe Below)

            ¼ tsp.                                      Salt & Pepper

Procedure:

• Combine Garlic & Oil; marinate steak a minimum of two hours

• Remove from oil and season with the salt & pepper

• Roll edges of steak in the cracked black pepper

• Broil or sear until desired temp

• Top with softened Cabernet butter; serve immediately
  

Cabernet Butter

Ingredients:

            1 Cup                          Shallots, sliced ¼"

            2-1/2 cups                   Cabernet Sauvignon

            1 pound                       Salted Butter

Procedure:

• In a heavy bottomed pot, place shallots and caramelize on all sides
• Add Cabernet and reduce until almost dry.  Let cool to room temperature
• Puree in a food processor
• In a stainless steel bowl, mix pureed Cabernet and shallots with room temperature butter until thoroughly mixed
• Season with salt & pepper

Pepper Seared Steak

Ingredients:

            1 Each             Your Favorite Cut of Steak

            ½ T.                             Cracked Black Pepper

            3 oz.                            Cognac Peppercorn Sauce (see recipe below)

            1 oz.                            Unsalted Butter

            2 oz                             Cognac

            1 tsp.                           Pink Peppercorns

Procedure:

• Encrust one side of steak with black pepper; sear in hot skillet

• Cook to desired temperature; deglaze pan with brandy and burn off liquor

• Add peppercorn sauce; bring to simmer

• Add butter, stir vigorously until butter is melted

• Place steak on plate, cover with sauce and serve immediately
  

Cognac Peppercorn Sauce

Ingredients:

            1 oz                             Whole Butter

            1 cup                           Shallots, minced

            1 cup                           Brandy

            1 cup                           Green Peppercorns

            2 qt.                             Bordelaise sauce, hot (Your favorite recipe)

Procedure:

• In a heavy bottomed pot on high heat, place butter and shallots; cook until shallots are lightly browned
• Add Brandy and reduce until almost dry
• Add hot Bordelaise sauce and simmer 30 seconds
• Add green peppercorns
• Reserve for use