Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form

Steak a Claim

Carving out a unique personality with preparation, presentation and service, PRHYME offers a heightened experience to those who worship at the shrine of phenomenal red meat cuts and fine dining.

Donna Leahey
Valerie Grant
October 29, 2017

Tulsa is blessed with an abundance of fine-dining options to satisfy almost any taste. If you’re in the mood to be pampered in an elegant setting, served some of the best beef, seafood, and more, all accompanied by the perfect choice of wines, consider heading to the Tulsa Arts District for some “prime” dining.

PRHYME: Downtown Steakhouse is part of the Justin Thompson Restaurants Group (JTR), which includes some of the best dining to be had in Tulsa at places like Juniper, Tavolo, MixCo, and 624 Catering. Thompson is well-known for his award-winning approach to dining. PRHYME is a modern take on the classic steakhouse with upscale touches to make it even more special.

The decor is refined but with warm touches including local art displayed on the walls, flickering tea lights, high ceilings, and hanging lights. White tablecloths and dark wood chairs complete the peaceful, elegant ambiance.

T.C. LeRoy is general manager of PRHYME, the beverage director for JTR, and, like assistant general manager Megan Peterson, a certified sommelier. He and Peterson have led the restaurant since it opened in 2012.

Part of what makes PRHYME a unique choice is its knowledge of and variety of beef.

“PRHYME serves not just different cuts of steak, but different types of steaks,” says LeRoy. “We have grass-fed, USDA prime, dry-aged product, bone-in, and bone-out. We also have a very chef-driven non-steak menu, a more creative menu than most steak houses.”

Charcuterie and Cheese Board (Photo: Valerie Grant)
Charcuterie and Cheese Board (Photo: Valerie Grant)

In addition to their attention to steak and more, PRHYME is proud of its dedication to wine culture. In addition to having certified sommeliers leading the restaurant, it offers an extensive wine list with over 300 items and a knowledgeable staff. “We’ve produced several sommeliers out of this restaurant,” LeRoy says, clearly proud of the accomplishment. “They still work for the company.”

Of course, an upscale steakhouse like PRHYME serves up a lot of steaks. The tenderloin is popular, as is the filet mignon. “We also sell a lot of the 30-ounce porterhouse. A steak that big is really meant to be shared.”

All of PRHYME’s steaks and chops are hand selected and cut in-house. And if you’re not sure if you prefer grass-fed or corn-feed beef, come by on Sundays for a tenderloin tasting. The meal includes a 6-ounce prime filet and a 6-ounce grass-fed filet and comes with your choice of side and soup or salad. In addition to the tenderloin, filet mignon, and porterhouse, PRHYME offers a 14-ounce New York strip, a 16-ounce rib-eye and an 18-ounce dry-aged rib-eye. You can choose from PRHYME steak sauce, Béarnaise, veal demi-glace, or a peppercorn cream to accompany the steak. You can also top it with lump crab Oscar, au poivre with cabernet mushrooms, or tangy blue cheese and crispy onions.

LeRoy’s personal favorite from PRHYME’s elegant menu is the smoked duck breast. If you’re curious what a certified sommelier would drink with this meal, he’d pick a Northern Rhone. Some of the other non-steak dinner options include New Zealand lamb chops or a rich lobster and saffron risotto.

PRHYME offers a selection of unique and delicious appetizers that include a charcuterie and cheese board, the PRHYME beef tartare, and a unique choice of fried escargots. The most popular appetizers remain the seafood options. “The shrimp cocktail and the crab cocktail, as well as the jumbo lump crab cakes are very popular,” says LeRoy.

LeRoy points out a unique-to-PRHYME choice: caviar service. “We serve it with fresh handmade blini, crème fraiche, egg and capers.” Whether you love caviar or you want to learn about it, the staff at PRHYME can take care of you. Ask about it next time you’re in.

All of PRHYME’s steaks and chops are hand selected and cut in-house. (Photo: Valerie Grant)
All of PRHYME’s steaks and chops are hand selected and cut in-house. (Photo: Valerie Grant)

If you’re looking to treat yourself and a friend, consider the Ultimate Surf ‘n Turf for two. It’s a 30-ounce prime porterhouse topped with lobster, jumbo lump crab and shrimp. It’s a decadent meal to share and enjoy with someone special.

When you’re finished with your meal, make sure you’ve got a little room left for dessert, because PRHYME is not done pampering you.

“Chocolate is always popular,” LeRoy says. “So, the PRHYME chocolate pie and the Midnight Cake are the most popular, depending on whether you like cake or pie. In fact, the chocolate pie is so popular, it’s now on the menu at Juniper and Tavolo as well, but it started here.”

The bar area is a connected but separate space. “We have a great bar menu with more casual fare, burgers, appetizers, and sandwiches. People can come in after work for a burger and a beer.”

You can enjoy fried mac n’ cheese, a USDA prime ground beef burger, or even PRHYME’s meatloaf with smashed potatoes and Brussels sprouts. Monday and Tuesday, happy hour lasts open to close.

PRHYME places an emphasis on the quality and freshness of their ingredients. “Our philosophy is to focus on acquiring the highest quality ingredients for our restaurant. Everything is made from scratch, including desserts, sauces, and salad dressings.”

Another way PRHYME is unique is the longevity of their staff. “The management team has been here since Day One, and the least tenured member of the team is a server who’s been here for two and a half years,” says LeRoy. That’s unique in the restaurant business and speaks to the dedication of the management and staff.

To celebrate five years of providing fine dining to downtown Tulsa, PRHYME is hosting a wine dinner Nov. 19. Get more details on the PRHYME website.

PRHYME: Downtown Steakhouse
111 N. Main St. | Tulsa
Monday-Saturday: 4-11 p.m.
Sunday: 4-9 p.m.