Charlie's Steak House Menu

Our 14 oz New York Strip is center cut from a certified angus beef loin or quality midwestern grain fed cattle program. Cut thick and seared at high heat to lock in the juices and served on the original sizzling platter.

Our 18 oz boneless Ribeye is cut from a certified angus beef loin or quality midwestern grain fed cattle program. Cut thick and seared at high heat to lock in the juices and served on the original sizzling platter.

Our 26 oz T-bone offers the flavor of bone-in strip steak and filet steak on opposing sides, cut from a certified angus beef loin or quality midwestern grain fed cattle program. Cut thick and seared at high heat to lock in the juices and served on the original sizzling platter.

Our flagship steak, a 32 OZ T-BONE offers the flavor of bone-in strip steak and filet on opposing sides, cut from a certified angus beef loin or quality midwestern grain fed cattle program. Cut thick and seared at high heat to lock in the juices and served on the original sizzling platter.

This classic originated at Charlie's Steak House and remains today as it was then, iceberg lettuce, sliced tomato, shaved onion and chunky bleu cheese dressing. Homemade thousand island or Italian is an option to our famous bleu.

"Best Crabmeat au gratin in town"! Generous amounts of real jumbo lump and crab claw meat baked in a creamy sauce beneath a layer of cheeses and toasted panko bread crumbs.

Our potatoes au gratin was chosen as Louisiana's "Best cheesy dish by state". Lots of real butter, salt and pepper and a special blend of cheeses go into this favorite of sides. Big enough to share, but happiness is having your own potatoes au gratin.

Fresh not frozen, rich, buttery, garlic creamed spinach topped with toasted panko bread crumb. One of the best you'll find.