Since founded in 2016, Steak House is a non-border restaurant serving American dry-aged thick steaks. At present, it has successively operated more than 20 stores in Beijing, Hangzhou, Shenzhen, Ningbo, Wuhan, Nanchang, Xi 'an and other places.
        The thickness of the steak can be more than four centimeters, the main dishes is dry-aged steak. Different from the tradition, Steak House uses the unique Japanese rice koji covering acid drainage technology, to achieve the traditional 48-day acid drainage effect within 28 days. It gives the beef more tenderness and flavor complexity, whose flavor reaches the best.
        The special American-made imported steak stove, where the temperature can be up to 800℉, utilizes the high temperature to instantly lock the water of the steak, fully retains the meat juice and nutrients of the steak, making the steak taste more delicious.