Charley's Steak House

The story

Crafted with passion, served with love

A Family Legacy Built on Fire and Beef

Charley's Steak House traces its roots to Charley Woodsby, co-founder of Red Lobster, who after selling that chain to General Mills in 1970 turned his attention to a different kind of restaurant — one built around an unwavering formula for great beef. Together with his son Ron, Woodsby developed Talk of the Town Restaurants, the family-owned group behind Charley's Steak House. Decades later, the Orlando location on International Drive carries that founding philosophy forward, earning a Wine Spectator Award of Excellence that speaks to the seriousness with which the team approaches both the plate and the glass.

The Method Behind the Flavor

What separates Charley's from the crowded steakhouse field is a cooking process that has remained consistent for over 40 years. Only three-year-old Midwest grain-fed USDA Prime and Choice Angus Steers are selected — hormone-free, aged on-site for four to six weeks, then hand-cut daily by management and seasoned for 30 hours before a single steak ever meets the fire. That fire burns at 1,200 degrees, fueled by a combination of Florida citrus wood and oak. The citrus wood lends a mellow smoke that works equally well with beef and seafood; the oak holds the flame hot and even. The result is a flavor profile that has placed Charley's among the top steakhouses and seafood houses in America for decades.

What's on the Pit

The menu reflects the same range and confidence as the cooking method. From the wood-burning pit come center-cut filet mignon in multiple weights, a 50 oz porterhouse, 21-day prime dry-aged cuts, and a Wagyu Tomahawk Ribeye for two — carved tableside and finished with truffle or garlic butter. The seafood side is equally considered: wild Alaskan halibut with garlic panko crust, cedar plank Faroe Island salmon, broiled Australian lobster tail, and a colossal seafood tower showcasing the freshest shellfish of the season. Starters range from tableside steak tartare to bacon-wrapped diver scallops and cedar plank crab cakes with pineapple-mango salsa and white wine beurre blanc.

Beyond the Dining Room

Charley's also maintains a full private dining program — several distinct private and semi-private rooms accommodate business dinners, social events, and celebrations, with more than 40 years of hospitality experience behind the planning. For those who prefer to bring the experience home, at-home catering is available as well.