Food & Drink

Where to Find the Best Steaks in Pittsburgh

Published On 04/26/2016 Published On 04/26/2016
whitfield pittsburgh steak
Whitfield | Rob Larson


Mount Washington

Perched on Mount Washington, swanky Altius is a place to treat yourself. The steak is a 32-day dry-aged 16oz bone-in ribeye. The prime cut of Midwest beef is grilled, and served with potatoes and veggies -- and the best view of the city’s skyline.

Adam Milliron

Butcher and The Rye


A fresh take on the classic au poivre steak, Butcher & The Rye’s version is a hanger steak accented with with duck fat potatoes, burnt tip broccoli, roasted squash puree, béarnaise sauce, and rosemary. While you’re there, pair that steak with one of the bar’s 350+ bourbons.



Cure is a carnivore’s paradise. Chef Justin Severino is a skilled whole animal butcher with a passion for cuisine that reflects Pennsylvania’s seasons and local farms. You can always count on the tender hanger steak -- and, of course, no trip to Cure is complete without the salumi board, a giant meaty mish-mash.

Jim Chiesa Photography


Strip District

Renowned steak purveyor Allen Brothers provides the 22oz ribeye at Cioppino. Each hearty steak is hand-cut and aged. For dessert, step out of the dining room and into Cioppino’s backroom cigar bar to order a cigar, a nightcap, and some sweets.

Adam Milliron

The Commoner


At The Commoner, inside Hotel Monaco, go for the classic ribeye, prepared decadently with foie gras and truffle butter, plus a red wine demi. Another crowd-pleaser is The Pittsburgh Rare, a twist on steak tartare: raw New York steak, charred onion aioli, grainy beer mustard, an egg yolk, smoked mushroom duxelle (basically an earthy paste), and topped with greens.

Gaucho Parrilla Argentina

Strip District

Step one: Enlist the help of a hungry friend. Step two: Head to Gaucho Parrilla Argentina for the asado platter. Step three: devour it. The heaping plate of meat is complete with five cuts of steak, from flank to filet garnished with a chimichurri sauce. There will likely be a line out the door, but this wood-fired dish is entirely worth the wait.

Courtesy of Grandview Saloon & Coal Hill Steakhouse

Grandview Saloon & Coal Hill Steakhouse

Mount Washington

Named for its location on Mount Washington (formerly Coal Hill), this casual bistro is as well-known for its steaks as it is for its picturesque view. Neighbors to the Duquesne Incline, the restaurant’s deck is a great place to catch a summertime fireworks show -- over a steak dinner, obviously. Options abound -- choose among hearty cuts of flatiron, ribeye, porterhouse, strip, or filet mignon.

Adam Milliron

Meat & Potatoes


Ultra-coveted Wagyu beef makes an appearance at Meat & Potatoes in the form of a flatiron steak with all the fixings on the side. But that’s not the only meaty treat: the restaurant’s namesake dish -- Meat & Potatoes for Two -- is a show-stopper made for a pair hungry enough to devour a 34oz bone-in ribeye.


East Liberty

Housed inside a former YMCA building with soaring ceilings and ornate architecture, Ace Hotel’s Whitfield dining room channels a luxe camp cafeteria vibe and delivers down-to-earth fine dining. Whitfield's beef is all grass-fed and sourced from Jubilee Hilltop Ranch in nearby Bedford County. All of the meat in the restaurant is butchered in-house -- and there are plenty of ways to try it, from the classic butcher’s steak to the family-style 38oz porterhouse.

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1. Altius 1230 Grandview Ave, Pittsburgh, PA 15211

Overlooking the Allegheny River, Altius is a modern white table cloth spot helmed by Chef Jessica Bauer. Vegetarians, vegans, and carnivores alike will all find something satisfying on the menu of eclectic New American eats. A mushroom stuffed, vegetable-laden take on the regional fave, Amish Chicken, takes the humble dish to new heights with purple potato purée and an artichoke fava barigoule.

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2. Butcher and the Rye 212 6th St, Pittsburgh, PA 15222

It's hard to miss Butcher and the Rye's emphasis once you enter: a huge two-story wall lined with some 600 whiskeys makes it very clear that this New American restaurant is mostly about the amber elixir. And people have noticed: the mixology program earned a James Beard Award semi-finalist assignation for two consecutive years. Oil lamps and antler chandeliers gesture to a rustic Americana past here, while a meat-heavy menu sings to carnivores, featuring dishes like dry-aged steaks, duck broth, bone marrow with oxtail jam, and smoked lamb neck with mint chimichurri. The spot's proximity to the theater district makes it an obvious pre- and post-show visit, and also served as a suitably dark cocktail den with a lineup that would impress even Holden Caulfield.

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3. Cure 5336 Butler St, Pittsburgh, PA 15201

Chef Justin Severino presents a cure to your food ethics concerns at his hyper-local Mediterranean-leaning restaurant in Lawrenceville, where all of the meats come from ethically raised and butchered animals. True to the name, charcuterie is king here, and the epic salumi platter is reason enough to eat here. The rest of the menu is both meaty and thoughtful: beef tartare is spiked with pickled chili, oyster aioli, and black garlic; smoked lamb is tossed with ricotta cavatelli; and steak au poivre can be topped with foie gras. The stuffed boar heads overlooking Cure's country-casual dining room are almost as much of a red flag as the menu to any vegetarians who wander in.

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4. Cioppino 2350 Railroad St, Pittsburgh, PA 15222

Located within Pittsburgh’s Strip District, Cioppino Restaurant & Cigar Bar is upscale Italian eatery and steakhouse. Allen Brothers prime cuts pair well with after dinner cigars. The leather bedecked interior is a solid locale to kick back and relax, vino in hand.

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5. The Commoner 458 Strawberry Way, Pittsburgh, PA 15219

Located within Downtown's Hotel Monaco, The Commoner gives an attention to American fare and cocktails that is less common than the name suggests. Comfort dishes are given an elegant treatment, as low dishes like mac & cheese get gussied up by higher brow ingredients like braised pork belly, fusilli, buttered breadcrumbs, smoked peas and brie cream. Even the humble cocktail names betray their more refined appeal: The Farmer's Son is garnished with flowers, and made up of a blend of gin, Pimm's, lemon sorbet, pickle brine and an IPA float -- hardly something a typical peasant farmhand would be sipping.

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6. Gaucho Parilla Argentina 1607 Penn Ave, Pittsburgh, PA 15222

This Latin American steak joint in the Strip District serves up five cuts of beef in their bright, al fresco eatery. The restaurant exclusively offers counter service -- chefs call out customer's names as they line wood-fired steak, chicken, and fish dishes (including a build-your-own-paella entree) onto the food bar, and hungry guests are expected to seat themselves after placing their orders. The entrees are best paired with a classic rice and beans plate, grilled corn on the cob, or an order of the famous Gaucho Parilla empanadas. The place has a lax BYOB policy, plenty of communal seating, and a private sub-ground event space called The Bodega.

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7. The Grandview Saloon & Coal Hill Steakhouse 1212 Grandview Ave, Pittsburgh, PA 15211

This family friendly steakhouse and eatery in Mount Washington offers flavorful standard-issue American fare (the menu includes burgers, seafood and pasta in addition to prime steak) in a picturesque locale overlooking the Allegheny. Portions are sizable and affordable; make sure you have room for one of Grandview's delectable homemade cheesecakes for dessert.

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8. Meat and Potatoes 649 Penn Avenue, Pittsburgh, PA 15222

This aptly named Downtown restaurant serves luxe versions of its namesake items-- Waygu beef and truffle tator tots, for example-- in a lively, spacious setting. Open for lunch, dinner, and weekend brunch, stop by for revamped takes on classic comfort fare and a varied selection of cocktails, including a full service Bloody Mary bar with savory garnishes galore.

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9. Whitfield 120 Whitfield St, Pittsburgh, PA 15026

Housed in the Ace Hotel's Pittsburgh outpost, Whitfield is a sunny, eclectic little restaurant with a dedication to honoring the culinary traditions of Western Pennsylvania. Taking a bit of influence from Polish, German, Italian, and Jewish cuisines, the seasonal menu is meant to represent the cocktail of cultures that the region is home to. The light-flooded restaurant carefully selects all of its produce, meat, and dairy products locally, going so far as to butcher and cure their steaks in-house. There are six distinct family style steak entrees available year-round and plenty of other hearty meat and fish dishes, in addition to a full-length vegetarian menu for those who (somehow) resist the allure of decadent red meat. The house cocktails pay equal homage to a diverse flavor palette, and the whole place maintains a modern farmhouse feel.