Our Steaks

Broiling Guide for Steaks

  * Pittsburgh — Seared Outside, Raw Cool Center

  * Rare — Red Cool Center

  * Medium Rare — Red Warm Center

  * Medium — Pink Hot Center

  * Medium Well & Well Done — We are not responsible for Tenderness, Moisture, Flavor, Shrinkage and/or Char

Skytop Garlic Steak

top sirloin smothered in garlic butter

Classic New York Strip

this cut has a full bodied slightly firm texture

10 oz. Filet Mignon

the most tender of all the cuts

Skytop Dry Aged Steak Selection

The dry aging process is done right here on premise. We dry age choice or better beef for 28 days.

This process ensures tenderness as well as intensifies the flavor of the beef.

18 oz. T-Bone

32 oz. Porterhouse for Two

Make Your Steak Surf-N-Turf

Crab Cakes

Sautéed Shrimp Scampi

Crab Meat stuffed Shrimp

Sides

  * Sauted Mushrooms and Onions

  * Vegetable du Jour

  * Creamed Spinach

  * Baked Potato or Fries

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