An Island Tradition In Fine Dining
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From the minute you walk into Hy’s Steak House, it feels as though you’ve traveled back in time. The elegant eatery resembles a stately English mansion with luxurious framed art, authentic Tiffany stained glass, dark mahogany paneling and ornately carved wood moldings throughout the space. For nearly 40 years, the restaurant has served both kamaaina and visitors in the heart of Waikiki.
At the center of Hy’s main dining room is a custom-made brass and copper cauldron, which allows chefs to entertain guests as they broil each steak to perfection over kiawe wood. All steaks — including New York Strip, Porterhouse T-Bone, Delmonico and Filet Mignon — are USDA Prime cuts, which are seared over the intense heat of the kiawe wood grill and infused with sweet and smoky flavors customers love.
BEST OF BOTH WORLDS
Perfect for two — or one with a hearty appetite — is the Porterhouse Steak, more commonly known as the King of T-Bones. For $89, treat yourself to the best of both worlds, as the Porterhouse features both a New York strip and filet mignon. According to manager Tim Bagnas, the steak is wetand dry-aged for about 30 days. “If you just dry age the steak, it shrinks up the meat, so wet-aging the steak helps to keep its moisture,” he explains.
Hy’s Steak House
Waikiki Park Heights
2440 Kuhio Ave., Waikiki
Dinner nightly, 5-10 p.m. (last seating at 9:45 p.m.)