Est. Around a Single Flame
FIRE IS THE FIRST INGREDIENT.
Forty-five days of dry-aging. Three hundred and ninety kilograms of hardwood a week. One obsession, served medium-rare by default.
01° — Philosophy
We don't cook steak.
We negotiate with fire.
STEAK° began as an argument between two chefs about how hot is too hot. Neither won. What survived the argument was a kitchen with no ovens — only coal, wood, and cast iron old enough to remember every steak it has ever met.
Every cut is dry-aged on site for a minimum of forty-five days, hand-selected from three partner farms we visit ourselves, and finished over a live fire rebuilt three times a day from oak, hickory, and applewood in rotation. If the fire isn't ready, your table waits — not the other way around.
The Room
Built Around the Fire
Reserve
Your Table Is
Waiting on the Fire.
Seatings run in two services, five nights a week. Large parties and the whole tomahawk require a little notice — everything else just requires an appetite.
- Tuesday – Sunday, two seatings nightly
- Closed Mondays — even fire rests
- Smart casual. No tank tops, no exceptions.
Visit
Find the Glow.
Address
8 Charcoal Row, Old Quarter District
Hours
Tue – Sun 17:00 – 23:30
Monday — Closed
Contact
+1 (555) 018-2274
host@steak-restaurant.example