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Tenderloin, strip, rib eye, porterhouse—the words alone of the choicest cuts of cow, aged to tenderized perfection and served under bordelaise, béarnaise, or au poivre, are enough to get a meat lover salivating and making their next reservation for a night at a steakhouse. Dry aged for weeks or months and carefully prepared by chefs, the steaks at steakhouses achieve a tenderness and flavor that's difficult, if not impossible, to achieve at home. Every city has its own list of storied steakhouses and every suburb has an Outback Steakhouse. compiled a list of the highest-rated steakhouses in Pittsburgh on . Tripadvisor rankings factor in the average rating and number of reviews. Some restaurants on the list may have recently closed.