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On 2026-06-26 @CaryKelly11 tried North Shore Tavern’s Swiss-imported “steak on a…

2026-06-26 · 12:37 UTC ·@CaryKelly11 ·1 min read

Brief

Cary Kelly (@CaryKelly11) tried North Shore Tavern’s Swiss-imported 'steak on a stone' on 2026-06-26: a $55 14‑oz ribeye served extremely blue rare on an 800° unoiled searing plate so diners slice and finish cooking themselves. Kelly called it 'amazingly tender,' said they could've eaten another, and urged Pittsburgh visitors to try it.

Why it matters

On 2026-06-26 @CaryKelly11 tried North Shore Tavern’s Swiss-imported “steak on a stone”: a $55, 14‑oz ribeye served extremely blue rare on an 800° unoiled searing plate for diners to slice and cook themselves.

Key details

  • Author called the steak “amazingly tender” and said they could have eaten another; they noted the owner imported the concept from Switzerland, claimed “everyone in Pittsburgh knows about” it, mentioned a managing partner they used to work with (missed asking the beef source), and recommended trying it if in Pittsburgh.
Source evidence

I got stoned, as the like to say on the North Shore.

I finally got the opportunity to try the locally famous steak on a stone at North Shore Tavern.

It’s a concept imported by the owner from Switzerland and everyone in Pittsburgh knows about.

You are basically served an extremely blue rare steak on a 800° unoiled searing plate and have to slice and cook it yourself!

This $55 14 oz ribeye was amazingly tender and I could have eaten another.

I should have asked the managing partner, who I used to work with years ago, where they got their beef from!

If you’re in the Pittsburgh area, you have to try this at least once!

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