Pittsburgh Butchers Directory

Pittsburgh is a city forged in steel, where hard-working, blue-collar folks know the value of a good meal after a long day. From the mills to the tailgates outside Acrisure Stadium, Yinzers take pride in their love for hearty, no-nonsense food. And what’s more Pittsburgh than a perfectly grilled steak, sourced from a local butcher shop that’s been serving the community for generations? This guide, brought to you by Pittsburgh Butchers, celebrates the city’s blue-collar grit and culinary passion with a step-by-step approach to grilling the Yinzer Steak—a juicy, flavorful cut that’s as bold as the Steel City itself.

Why the Yinzer Steak?

In Pittsburgh, we don’t mess around with our meat. The Yinzer Steak—think a thick, marbled ribeye or a robust strip steak from a local butcher—embodies the city’s tough, honest spirit. It’s the kind of meal you’d find at a backyard BBQ in Lawrenceville or a game-day cookout in the South Side. Local butcher shops like Pittsburgh Butchers, with their deep roots in the community, supply the high-quality cuts that make this dish shine. These shops, often family-run, reflect the city’s blue-collar ethos: hard work, tradition, and a commitment to quality that’s as strong as a steel beam.

Step 1: Choose Your Yinzer Steak

A great steak starts with a great cut, and Pittsburgh’s butcher shops deliver. Here’s what to look for:

• Recommended Cuts: Go for a ribeye (rich marbling for flavor) or a New York strip (lean but tender). Both are perfect for grilling and widely available at Pittsburgh Butchers.
• Grass-Fed vs. Grain-Fed: Grass-fed offers a leaner, earthier flavor, while grain-fed brings richer fat content. Ask your butcher at Pittsburgh Butchers for their best locally sourced options.
• Thickness: Aim for a steak at least 1.5 inches thick to achieve a perfect crust and juicy interior.
• Pro Tip: Visit local butchers like Pittsburgh Butchers or Strip District Meats, where the staff know their craft and can recommend cuts tailored for grilling. These shops are the heart of Pittsburgh’s meat scene, supporting the community with quality and care.

Step 2: The Black-and-Gold Rub

Every Yinzer Steak needs a rub that screams Pittsburgh pride. This black-and-gold spice blend pays homage to the Steelers, Penguins, and Pirates:

• Ingredients:
  • 2 tbsp smoked paprika (for that black-and-gold hue)
  • 1 tbsp kosher salt
  • 1 tbsp coarse black pepper
  • 1 tsp ground mustard seed (a nod to Heinz’s mustard legacy)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp brown sugar (for caramelization)
• Instructions: Mix the rub ingredients in a bowl. Pat the steak dry with paper towels, then generously coat all sides with the rub. Let it sit at room temperature for 30 minutes to absorb the flavors.

Step 3: Fire Up the Grill

Pittsburghers know how to handle heat, whether it’s a blast furnace or a backyard grill. Use the two-zone grilling method (inspired by BBQ experts like AmazingRibs.com) for perfect results:

• Setup: Preheat your grill (gas or charcoal) to high heat (450–500°F). Create a hot zone (direct heat) and a cooler zone (indirect heat).
• Charcoal Tip: For that smoky Yinzer vibe, use lump charcoal and add a chunk of oak or hickory wood, available at local shops like Pittsburgh Butchers.
• Clean & Oil: Scrape the grates clean and oil them lightly to prevent sticking.

Step 4: Grill Like a Yinzer

Here’s how to grill your steak to medium-rare (130–135°F internal temperature), the Yinzer way:

1. Sear: Place the steak over the hot zone for 2–3 minutes per side to develop a golden crust. Don’t move it too soon—let the Maillard reaction work its magic for that perfect char.
2. Cook: Move the steak to the cooler zone and close the lid. Cook for 4–6 minutes, flipping once, until the internal temperature hits 130°F (use a meat thermometer for accuracy).
3. Rest: Remove the steak and let it rest on a cutting board for 5 minutes, tented with foil. This locks in the juices, ensuring a tender bite.

Step 5: Add a Pittsburgh Glaze (Optional)

For a true Steel City twist, brush on a Heinz-inspired BBQ glaze during the last minute of grilling:

• Ingredients:
  • ¼ cup Heinz ketchup
  • 1 tbsp apple cider vinegar
  • 1 tsp Worcestershire sauce
  • 1 tsp brown sugar
  • ½ tsp smoked paprika
• Instructions: Mix ingredients in a small saucepan and simmer for 5 minutes. Brush lightly on the steak in the final minute of grilling for a tangy, Pittsburgh-approved finish.

Step 6: Serve with Yinzer Sides

No Yinzer Steak is complete without sides that reflect Pittsburgh’s love for comfort food:

• Pierogi with Caramelized Onions: A nod to the city’s Eastern European roots, available at local markets or restaurants like S&D Polish Deli.
• Primanti-Style Coleslaw: Topped with fries, of course, for that iconic Pittsburgh sandwich vibe.
• Grilled Corn on the Cob: Slathered with butter and a pinch of the black-and-gold rub.

Step 7: Share the Yinzer Pride

Grilling a Yinzer Steak is more than a meal—it’s a celebration of Pittsburgh’s blue-collar heart. Snap a photo of your masterpiece and share it on social media with #YinzerSteak. Tag Pittsburgh Butchers to join the community of meat lovers keeping the Steel City’s BBQ spirit alive.

Why Pittsburgh Butchers?

Local butcher shops like Pittsburgh Butchers are the backbone of our city’s food culture. They’re staffed by folks who’ve been cutting meat for decades, supporting farmers and feeding families with pride. When you buy from Pittsburgh Butchers, you’re not just getting a steak—you’re investing in the community that makes Pittsburgh, Pittsburgh.

---

Ready to Grill? Head to Pittsburgh Butchers for the freshest cuts, and let’s fire up the grill, Yinzer style! For more tips or to share your grilling stories, connect with us on X or visit our shop in the heart of Pittsburgh.