Who we are
Turki and Nawaf, cousins and the head chefs of Qasr Al Steak, grew up around desert campfires and dreamed of a steak house with a Saudi soul.
From desert campfires to Tahlia Street
Where it began
Turki and Nawaf are cousins who grew up grilling on family desert trips outside Riyadh. Turki trained as a butcher in Al Qassim; Nawaf learned to age beef in Melbourne and came home with a notebook full of temperatures and times.
In 2011 they opened twelve tables on Tahlia Street. They lit the grill with samr wood, the way their fathers did on desert trips, and served every steak with Saudi coffee and dates.
Today a team of fourteen cooks, butchers and hosts runs the dining room, the family section and a private majlis. The ageing room still sits behind glass, so every guest can see their steak before it reaches the fire.
Inside the ageing room
Reviews
Guests at our table
The butcher walked us through the ageing room before dinner. You taste the care in every cut.
Quiet family section, fast service and the kunafa cheesecake is dangerous.
We hosted a business dinner in the majlis. Good steaks, better coffee and nobody rushed us.