Steak cooked over wood at the venue and carved in front of the guests. This is how Marble's live cooking station works, and what to know before you ask.
Steak is judged in the moment. The crust, the doneness and the heat of the cut when it is served all change if the meat is cooked and then carried. That is why Marble's steak catering is not food that arrives ready, but a live cooking station set up at your venue. This is a short guide to steak catering in Riyadh, and how Marble works.
What steak catering is
Steak catering puts meat at the centre of the dinner, cooked at the venue rather than in a distant kitchen. At Marble that means a travelling kitchen and a wood smoker, the Marble chef and team on site, and meat carved in front of the guests and served on the spot.
How the live station works
The chef and team arrive before your guests with the fire lit. The cuts are prepared in the Marble kitchen before the event and the cooking is finished on site. At service the meat is carved in front of the guests and served straight away. The station is part of the event itself: guests see the fire and the carving, not only the plate. Details are on the live cooking page.
Over samar wood and charcoal
We cook steak over samar wood and charcoal, with no gas. The wood gives the meat a light layer of smoke, and the charcoal gives the high heat that forms the crust. It is the same fire we cook on at the restaurant. Read about it in our post on samar wood and charcoal.
Steak and the smoker at one event
The station is not only steak. The menu is built from Marble's dishes: brisket smoked for 10 hours over samar wood, smoked ribs and steak over the fire. Steak takes strong heat and a short time, brisket low heat and a long time, and both come together in one dinner.
Choosing the cuts
Each cut has its character. Ribeye comes from the rib and is one of the most marbled cuts. Tenderloin is the most tender and the leanest. Striploin has less marbling than ribeye and a firmer bite. The cuts are chosen with the events team to suit the occasion and the guests. The differences are in our steak cuts guide.
Doneness
The usual levels of doneness, from least to most: rare, medium rare, medium, medium well and well done. Tell us during planning what your guests prefer, so the station's programme accounts for it. The full explanation is in our post on steak doneness.
The headcount
Off-site catering starts at 50 guests and goes beyond 1,000. For smaller groups, Marble hosts 8 to 24 guests at a private dinner, or up to 80 with a full buyout.
The venue
A home, an istiraha, a hall or an event site. The station and the smoker need their place in the site plan, so we agree their position with you during planning, not on the day. We serve Riyadh and every region of the Kingdom, and have worked in Dhahran and beyond.
The events the station suits
Corporate and government events, exhibitions and conferences, weddings and engagements, family and private occasions. In each the base stays the same: Marble's fire at your venue, and meat carved in front of the guests. For a wedding night, read: wedding catering.
A written proposal within 48 hours
After the first contact we send a written proposal with the menu, the programme and the cost within 48 hours, then adjust it with you. The cost is set by the details of the event: the headcount, the cuts, the venue and the length of service. That is why we do not quote a fixed price for steak catering.
A tasting before large events
For large events we arrange a tasting at Marble ahead of the day, so the cuts and the menu are approved after they have been tried.
Dietary needs
The menu includes options for vegetarians and for allergies. Tell us about any dietary needs among your guests when you get in touch, so the menu accounts for them from the start, not on the day.
When to get in touch
The earlier planning starts, the more time there is to choose the cuts, build the menu and taste it before the day. If your date is close, send the details as soon as you can and we will tell you what can be arranged.
Who we have served
Marble has served more than 90 private and public events and worked with the Ministry of Energy, NEOM, Ithra and Arab National Bank. It was the best restaurant in Saudi Arabia on MENA's 50 Best 2025, and No. 12 in the region in 2026.
What we need for a proposal
The date and type of event. The approximate headcount. The venue and city. The dinner time. The cuts and doneness your guests prefer, if you know them. Rough details are enough to start; they are confirmed with the events team.
How to begin
Send the details of your event through the events page and the events team will be in touch. For smoked meat catering, read: smoked meat catering.
