Summer Wine Series

International Drive


See Chef Dan Drayer's cooking techniques on
Tampa Bay's Studio 10 Metromix.

"Prime BBQ Filet with Wood Roasted
Brown Butter Mushrooms"

Click on Metromix to View


Charley's Steak House, a 2003 DiRoNA Award recipient, is family-owned and has operated since 1974. They offer a fabulous menu of typical and not-so-typical steak house fare. Charley's selects only three-year-old USDA prime and choice Angus steers, ages them for four to six weeks for tenderness and flavor and handcuts the steaks daily to ensure consistent quality. The steaks are then flame-broiled over oak and orange woods in a custom-built pit.

Charley's secret has to be the pit. Steaks, chicken, chops and fresh fish are cooked over a 1,100-degree fire. The flavor from the wood is marvelous, with an aroma that will make your mouth water.

As you enter the lobby, a refrigerated case proudly displays Charley's best attributes - a two to three inch thick filet mignon, a 24 ounce porterhouse and the "King of the Bone" (2-1/2" Thick Bone-In New York Strip). Don't miss this signature entrée, The Ultimate Surf'nTurf - Charley's Master cut, a 50 ounce porterhouse paired with a 1-1/2 pound Australian lobster tail.

Reservations / Information

Operating Partner
     Imane Tazi

Executive Chef:
      Adam Searcy
     Jose Rodriquez

Management Team:

    Brian Callan

    Don Stewart

Senior Operating Partner:
     Seth Miller

Corporate Chef:
     Dan Drayer

Charley's Steak House I-DRIVE Reservations




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