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Dry-aged ribeye night every ThursdaySee the menu

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Tahlia Street, Riyadh

Prime cuts, dry-aged in our own room

Beef aged 28 to 45 days, grilled over samr wood and served with Saudi coffee and dates at the end of every meal.

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A tomahawk steak sizzling on a cast iron grill over glowing charcoal

From the ageing room

Cuts worth the wait

Charred bone-in ribeye glazed with barbecue sauce on a slate plate

45-day dry-aged ribeye

Sliced roast beef with charred roasted vegetables on a dark plate

Tomahawk for two, carved at the table

Roasted lamb chops with golden potatoes and rosemary

Najdi lamb shoulder with saffron potatoes

Glazed barbecue ribs with grilled courgette and fries on a wooden board

Smoked beef short rib with hand-cut fries

Our story

A steak house with a majlis welcome

Turki and Nawaf opened Qasr Al Steak on Tahlia Street in 2011 with one grill, one ageing cabinet and twelve tables. Today the ageing room holds two hundred cuts, the fire burns samr wood from Al Qassim and every guest still leaves with Saudi coffee and Sukkari dates.

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Thursday is ribeye night

Our 45-day ribeye comes off the samr fire every Thursday until it runs out. Book early.

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Reviews

What Riyadh says

The 45-day ribeye had a nutty depth I had only tasted abroad. We are booking our anniversary here again.
Reem Al Dosari Al Olaya
We booked the private majlis for my father’s retirement dinner. Twelve of us, and every steak arrived exactly as ordered.
Mohammed Al Zahrani Al Malqa
The family section is calm and the date and saffron cake is worth the trip on its own.
Abeer Al Ghamdi Al Nakheel

Book your table

Call +966 11 462 9031 or reserve your table online.

Book a table