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Leon's Steakhouse
A thick-cut ribeye resting on a cast-iron skillet, sliced to a medium-rare centre with herb butter melting on top.

(Fired over charcoal)

Steak &
Grill

Prime cuts aged 21 days, seared over live charcoal and finished with herb butter. Delivered across Madinaty, or waiting for you at the pass.

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Aged, seared & served right

Every cut is dry-aged in house for twenty-one days, then finished over charcoal at 650 degrees. We cook it to the temperature you ask for, and we do not compromise.

See the Menu
A heavily charred T-bone on a dark slate board.A tall thick-cut ribeye, sliced to show the interior, on a dark slate board.A filet mignon medallion wrapped in a bacon band, on a dark slate board.

Grass-fed Egyptian beef and imported prime, butchered on site. Charcoal, salt, fire, and nothing else standing between the cut and the plate.

Popular cuts

  • Ribeye

    Ribeye300g

    Dry-aged 21 days. Marbled, rich, finished with rosemary butter.

    890 EGP

  • Filet Mignon

    Filet Mignon250g

    The tenderest cut we serve. Lean, delicate, wrapped in smoked bacon.

    950 EGP

  • T-Bone

    T-Bone450g

    Strip and fillet either side of the bone. Built to be shared.

    1,150 EGP

  • Picanha

    Picanha350g

    Brazilian cut with the fat cap left on. Crisp outside, juicy through.

    820 EGP