As the owner of a famous steakhouse and a recognized expert on all things steak, I’m thrilled to provide you with an in-depth article on mastering the Pittsburgh-style steak. This local specialty reflects the heart and soul of Steel City with its straightforward preparation that lets the flavorful beef shine.
After reading this article, you’ll know what is a pittsburgh style steak? Everything is needed to select the ideal cut of meat, nail the simple seasoning, utilize the signature sear-and-oven cooking method, and slice and serve this iconic dish like a pro.
You’ll even pick up my top tips and tricks along the way for getting the best possible results every time. So get ready to become a Pittsburgh steak expert!
A History of the Pittsburgh-Style Steak
While the origins of the Pittsburgh-style steak are obscure, it’s clear that this dish was born out of the Pennsylvania city’s thriving steel industry and blue-collar roots. With access to high-quality beef and the fiery heat of the steel furnaces, Pittsburgh natives started cooking up steaks with a simple yet impactful technique: an initial hard sear in a blazing hot skillet followed by a finishing roast in a hot oven.
This straightforward preparation resulted in steaks with a dark, flavorful crust enveloping a rosy, juicy interior. The regional preference for minimal seasoning beyond lots of black pepper and garlic allowed the natural flavors of the beef to take center stage. It became a beloved local specialty that spread to menus and home kitchens citywide.
From this working-class steel town to fine dining restaurants across America, the iconic Pittsburgh-style steak has earned its place as a classic preparation that highlights quality meat. Now let’s break down exactly how to cook this dish to smoky, savory perfection.
Selecting the Right Cut of Steak
While the cooking method plays the biggest role in creating an authentic Pittsburgh-style steak, choosing the right cut of beef is still important. You want a steak that is thick enough to give you time to develop a nice sear before the interior overcooks. It should also have good marbling for flavor and tenderness.
What is a pittsburgh style steak? Here are my top recommendations:
Ribeye
The king of steaks, the ribeye contains beautiful marbling that bastes the meat from the inside and provides unbeatable richness and depth of flavor. Go for a bone-in ribeye at least 1 1⁄2 inches thick for the ultimate steakhouse experience. The attached bone prevents the meat closest to it from overcooking.
New York Strip
Also called a strip steak or shell steak, this cut comes from the short loin and delivers great beefy flavor with a pleasing texture. While leaner than a ribeye, it still has enough fat for juiciness. Cut at least 1 inch thick.
Filet Mignon
The tenderloin provides the most melt-in-your-mouth tender bites, though its leanness means less flavor than ribeyes or strips. Go for a center-cut filet 2-3 inches thick to get the most out of this ultra-tender cut.
Porterhouse
This steakhouse showstopper contains both a New York strip and a filet joined by a T-shaped bone. It’s a splurge but perfect for special occasions. Stick to 2 inches thick or more.
No matter what cut you choose, always select USDA Prime or Choice grade beef for peak quality and flavor. Now let’s get cooking!
The Signature Pittsburgh Cooking Method
What truly defines the Pittsburgh steak preparation is the straightforward yet masterful cooking technique. It involves an initial very high heat sear followed by a low heat roast to finish. This gives you the crusty exterior while keeping the inside moist and perfectly cooked edge-to-edge.
Step 1 – Generously Season
Remove your thick steaks from the fridge and rub both sides liberally with fresh cracked black pepper and garlic powder. I recommend at least a tablespoon per side. This flavorful crust is a hallmark of Pittsburgh steak.
Step 2 – Sear Over High Heat
Heat your cast iron or heavy stainless steel skillet over high heat until screaming hot. Add just enough oil to coat the bottom. Lay the steaks in the pan and let sear undisturbed for 2-3 minutes. The meat should sizzle and brown deeply. Flip and repeat on the other side.
Step 3 – Finish In The Oven
Transfer the steaks to a wire rack set over a baking sheet. Roast in the oven at 275°F until they reach your desired doneness, about 5 minutes more for rare to medium-rare. The lower heat gives you more control and evens out the cooking.
Step 4 – Rest and Serve
After oven roasting, let the steaks rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute for a tender, juicy bite. Dig in while hot!
That’s the basic method for nailing Pittsburgh steak every time. Next let’s go over some key details and troubleshooting.
Pittsburgh Perfection: Additional Tips and Advice
What is a pittsburgh style steak? With the proper technique, cooking outstanding Pittsburgh steak at home is easy. But there are some additional pointers that can take your results from great to mind-blowing:
Let Meat Come to Room Temp
For the most even and gentle cooking, always let your thick steaks come up to room temperature before putting them in the hot skillet. Cold meat risks overcooking the exterior before the middle is done.
Pat Steaks Dry
Be sure to thoroughly pat your steaks dry with paper towels before seasoning and searing. Excess moisture can inhibit the development of a nice brown crust.
Weigh Down Steaks
If your steaks warp or curl when searing, press down gently with a spatula for better contact with the pan. You can also place a heavy pan on top as they cook.
Butter Baste
Adding a tablespoon of butter to the hot pan and basting the steaks as they sear adds even more rich flavor.
Use a Probe Thermometer
Taking the guesswork out of doneness, a good digital instant read thermometer ensures perfect results every time. For medium-rare, pull between 125-130°F.
Rest Before Slicing
Waiting 5-10 minutes before cutting into the steak allows juices to stabilize for a tender, juicy sliced product. Don’t skip this step!
Slice Against the Grain
Cutting perpendicular to the meat’s grain shortens the muscle fibers for the most tender, melt-in-your-mouth bite.
Make a Pan Sauce
After searing, deglaze the pan with wine or broth to make a simple pan sauce full of deep, meaty flavor.
The Best Side Dishes for Pittsburgh Steak
A proper Pittsburgh steak demands some hearty side dishes to complete the meal. Here are some of my favorites:
- Baked Potato – Loaded with butter, cheese, bacon and sour cream, a big baked potato is a classic steak accompaniment.
- Creamed Spinach – Sautéed spinach in a creamy Parmesan sauce pairs perfectly.
- Roasted Asparagus – Simple yet elegant, fresh asparagus roasted with olive oil and garlic.
- Sautéed Mushrooms – Earthy mushrooms sautéed in butter or olive oil make a savory side.
- Wedge Salad – A crisp iceberg lettuce wedge with blue cheese dressing.
- Caesar Salad – Romaine lettuce tossed with creamy dressing, croutons and Parmesan.
- Steakhouse Fries – Crispy outside, fluffy inside, with plenty of salt and pepper.
Any of these would make fine additions to a plate with your masterfully cooked Pittsburgh steak.
Conclusion
The Pittsburgh-style steak, with its straightforward yet masterful technique that lets the flavorful beef shine, is a dish close to my heart. I hope this article has provided you with absolutely everything you need to know to cook incredible Pittsburgh steak at home, from selecting the perfect thick cut of quality beef to nailing the signature sear and oven finish.
Pittsburghers take pride in this unpretentious but delicious preparation that celebrates high-quality ingredients. I’m honored to share the secrets of my hometown’s signature dish so you can enjoy a true taste of the Steel City wherever you live. When prepared properly, the Pittsburgh steak’s balance of crusty exterior and tender, juicy interior is hard to beat.