Classic and contemporaryA La Carte
May 5, 2019
Story By: Brandon Bosworth | Photos by: Hy’s Steak House
In just two years, the Filet and Foie Gras ($75) has become a signature dish at Hy’s Steak House in Waikiki. USDA Prime Never Ever (no antibiotics, no growth hormones) filet mignon and Hudson Valley foie gras are topped with Hy’s famous black truffle demi-glace.
“We use nothing but the freshest local produce (such as Hamakua shimeji mushrooms) and America’s top-of-the-line Prime Beef that is wet aged to perfection then finished on our kiawe grill,” says executive chef Justin Inagaki. “It shows our past as well as our future in this dish.”
While Hy’s Steak House knows the value of innovation, the restaurant also knows the importance of having some traditional favorites on the menu. Its Slow Roasted Prime Rib ($50 for 10 ounces, $60 for 15 ounces) has long been a customer favorite. It is made from wet-aged USDA Prime Never Ever ribeye coated with a Hawaiian salt and herb crust, and then cooked at a low 250 degrees for 90 minutes before being finished at 325 degrees for the last 30 minutes.
“The process of cooking a perfect prime rib is all about patience and the right balance of seasoning,” Inagaki says. “Not too many restaurants in Hawaii can do a great job on such a basic yet complex dish.”