At Charley's Steak House I found out- All of their steaks are selected from only the best three-year-old grain-fed steer, graded USDA Prime and Choice. After starting with the finest beef, they age the loins for a minimum of four to five weeks for tenderness and flavor. When the time is right, they cut the loins into steaks and trim away most of the excess fat, leaving only enough for flavor. Then they prepare the steaks and flame broil them on our custom-built, natural wood-burning pit.
Their specially built pit and flame-broiling secret date back to Florida's own Seminole Indians, whereby meats, poultry and seafood were cooked over easily accessible hardwoods. Three carefully chosen hardwoods are combined in our custom pit, producing a clean, aromatic 1,100 degree fire which leaves no petroleum or charcoal aftertaste. Their unique cooking method quickly sears the meat and seals in the natural steak juices, protecting and preserving the flavor of our perfectly aged steaks. This isn't the steak you buy at your local grocery, or find at ordinary restaurants.
A lot of people have asked, "Is it worth it?" They feel that all the aging, hand-cutting, seasoning and open-flame cooking to bring you the best steak in Orlando is well worth the extra effort. See if you don't agree that at Charley's Steak House, "They've Got Great Steaks!"