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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.
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.
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.
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.
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.
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.
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.
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.