A Restaurant Built On An Argument, Settled By A Philosophy.

STEAK° didn't start with a business plan. It started with an argument between two chefs about how hot is too hot for a live fire. Neither one won — but the argument produced a clear decision: a kitchen with no ovens, built entirely around coal, wood, and cast iron. That decision became the restaurant, and the philosophy hasn't changed since: fire isn't just a cooking method here, it's the first ingredient.

What Sets Us Apart

We don't treat beef as a commodity. Every cut that reaches our kitchen can be traced to one of three partner farms we visit in person each season, and it's dry-aged on site for a minimum of forty-five days before it ever meets the fire.

The Kitchen Team

The kitchen is led by chefs who rebuild the fire three times a day — not one fire kept burning through service, but a fire that's read and rebuilt to match what each cut needs.

For hours, location, and reservations, see our homepage. For our full in-depth guides on beef, cuts, and cooking, visit the Arabic article library.