Prepare to be dazzled by the entire culinary experience at the Steak HUB restaurant. Our cuisine redefines the standards of purity, quality, imagination, art and creativity guided by passion for high quality ingredients and vibrant, unexpected flavors. Our focus is the Dry Aged Steaks — it’s been four years now since we specialized in aging beef in-house and now, we decided to break the ice and to take you on a beef steaks tour around the world. We start by presenting you what matter the most when you chose to experience a beef steak — the dry aging process, the beef cattle breeds, the continents of origin and the feeding system. Each of these factors determines the taste, the tenderness, the flavor of your steak and offers the opportunity to discover a new steak at every visit. The process of dry aging is completed by stocking the full rack of rib eye and whole loin at controlled temperature and humidity respectively 2-3 degrees Celsius and 80-90% with permanent ventilation.