A meal at Charley’s Steak House is a mouth-watering meal to remember. This award-winning restaurant has been ranked consistently as one of America’s Top Ten Steakhouses. The quality of their meat is second to none and the service in the restaurant is fantastic too.
As soon as you go in to the restaurant, you can feel that the atmosphere is not that of an ordinary, run-of-the-mill steak restaurant. The surroundings are elegant, warm and welcoming and there is a refrigerated case with a display of the three steaks that they are most proud of – a three inch thick filet mignon, a thirty two ounce porterhouse and an eighteen ounce, boneless New York Strip. You will probably be licking your lips in anticipation already. After being shown to your seat by the very attentive staff, a sample tray of all the steaks available will be brought to your table and each one will be explained in detail – not just the cut, but the size and the cooking method. I guarantee that you will be mesmerised by the choice…..
All of their beef is selected from the best three-year old grain fed steer. The loins are aged for a minimum of four to five weeks so that they develop tenderness and flavour. The next part of the process is to cut the loins into steaks and trim away most of the excess fat, just leaving the right amount to provide flavour. The way the steaks are then cooked is what gives Charley’s meat the superb melt-in-the-mouth texture that it has and the most wonderful flavour.
They use a cooking method that dates back to the Florida’s Seminole Indians who discovered the secret of cooking over easily accessible hardwoods (oaks and orange wood). The three carefully chosen woods are combined in a custom built pit, which produces a 1,100 degree fire and leaves no petroleum or charcoal after-taste. The unique cooking method quickly sears the meat and seals in the natural juices, preserving the flavour for you and making a mouth-watering meal.
Although it is primarily a steak house, Charley’s is also proud to offer chicken, chops and seafood. If you have a hearty appetite then you could attempt their signature dish - ‘The Ultimate Surf ‘n Turf’, which is a fifty ounce filet mignon and a two pound Australian lobster tail!! Only those who are up to the challenge should even attempt this.
The menu is extensive and there are wonderful appetisers to start you off, side dishes to go with your steaks and desserts to finish with - if you should still be able to manage anything more. You can accompany each course with a different wine, chosen from their excellent, award winning list and to round off the whole gourmet experience there is a selection of coffees.
There are three Charley’s Steak House restaurants in the Orlando area – International Drive, Orange Blossom Trail and one on Parkway Boulevard, Kissimmee (near Walt Disney World, Celebration and the 192). Try and fit in a visit on your next trip – you won’t be disappointed.
As soon as you go in to the restaurant, you can feel that the atmosphere is not that of an ordinary, run-of-the-mill steak restaurant. The surroundings are elegant, warm and welcoming and there is a refrigerated case with a display of the three steaks that they are most proud of – a three inch thick filet mignon, a thirty two ounce porterhouse and an eighteen ounce, boneless New York Strip. You will probably be licking your lips in anticipation already. After being shown to your seat by the very attentive staff, a sample tray of all the steaks available will be brought to your table and each one will be explained in detail – not just the cut, but the size and the cooking method. I guarantee that you will be mesmerised by the choice…..
All of their beef is selected from the best three-year old grain fed steer. The loins are aged for a minimum of four to five weeks so that they develop tenderness and flavour. The next part of the process is to cut the loins into steaks and trim away most of the excess fat, just leaving the right amount to provide flavour. The way the steaks are then cooked is what gives Charley’s meat the superb melt-in-the-mouth texture that it has and the most wonderful flavour.
They use a cooking method that dates back to the Florida’s Seminole Indians who discovered the secret of cooking over easily accessible hardwoods (oaks and orange wood). The three carefully chosen woods are combined in a custom built pit, which produces a 1,100 degree fire and leaves no petroleum or charcoal after-taste. The unique cooking method quickly sears the meat and seals in the natural juices, preserving the flavour for you and making a mouth-watering meal.
Although it is primarily a steak house, Charley’s is also proud to offer chicken, chops and seafood. If you have a hearty appetite then you could attempt their signature dish - ‘The Ultimate Surf ‘n Turf’, which is a fifty ounce filet mignon and a two pound Australian lobster tail!! Only those who are up to the challenge should even attempt this.
The menu is extensive and there are wonderful appetisers to start you off, side dishes to go with your steaks and desserts to finish with - if you should still be able to manage anything more. You can accompany each course with a different wine, chosen from their excellent, award winning list and to round off the whole gourmet experience there is a selection of coffees.
There are three Charley’s Steak House restaurants in the Orlando area – International Drive, Orange Blossom Trail and one on Parkway Boulevard, Kissimmee (near Walt Disney World, Celebration and the 192). Try and fit in a visit on your next trip – you won’t be disappointed.