If you crave mesquite smoke, mountain air, and plates that make you linger, Charlie Clark’s Steakhouse in Pinetop delivers. Historic bones, cozy Western decor, and a menu that leans into hearty classics make this a trip worth plotting on your map.
Those beef ribs, in particular, leave a trail of memories long after the last bite. Come hungry and curious, because the details here are as satisfying as the steaks.
TrendingNow
Legendary Mesquite-Smoked Beef Ribs
You know those meals that stick with you long after the road trip ends. The beef ribs at Charlie Clark’s hit that memory button hard, with deep mesquite perfume and a bark that crackles lightly under your fork.
Each bite rides the line between rich and smoky, the kind you slow down for so you can stretch the moment.
Portions are generous, and the rib meat slips free with a gentle pull, flashing ribbons of rendered fat. Pair them with mashed potatoes or a baked potato and a side salad for balance.
You taste the altitude, the wood, and the kitchen’s patience in every mouthful.
Sitting beneath the Western decor, you can feel the house’s 1938 roots. The ribs taste like history made fresh every night.
If you only order one thing, make it these. You will be thinking about them next week.
Center-Cut Ribeye, Perfectly Medium
When a ribeye lands medium at the exact shade of rosy you pictured, everything else fades out. The sear here is honest and caramelized, with a whisper of mesquite that does not overwhelm the beef.
You cut in, juices meet the plate, and the first bite confirms the kitchen’s steady hand.
It plays beautifully with a side of potatoes and a crisp salad, leaving enough room to contemplate dessert. The portion feels right for a mountain appetite without tipping into excess.
You will likely trade bites around the table, then wish you had not.
The room’s Western charm adds to the moment, but the steak carries the show. If you want a benchmark for how this steakhouse cooks, start here.
Simple, confident, and satisfying, it is the kind of ribeye that wins repeat visits and grateful silence between bites.
Prime Rib with Mountain Smoke
Prime rib at Charlie Clark’s leans into mesquite character without masking that lush beefiness. Order it how you like, but medium-rare lets the marbling bloom.
The slice arrives hefty, perfumed with smoke, and flanked by au jus and punchy horseradish for contrast.
Guests talk about it, and for good reason. On good nights, the tenderness is dialed in and the flavor tracks long after the last sip of your drink.
If it ever misses, do not hesitate to speak up, because the kitchen wants it right.
This is mountain prime rib, the kind you plan your day around. With a baked potato and house salad, it becomes a celebration plate.
Sit back, listen to the hum of the dining room, and let the combination of history and hearth make your evening feel unrushed and memorable.
Quail: A Surprise Showstopper
You might not come to a mountain steakhouse expecting quail to steal your attention, but it happens here. The skin crisps, the meat stays tender, and the seasoning nudges rather than shouts.
With a subtle glaze and smoky edges, it tastes both delicate and rugged.
Pair it beside prime rib or order it solo if you want to keep things light. Fans say it is the best they have had, and that praise feels earned.
The plate looks handsome against the warm wood and cowboy accents of the room.
Quail is a conversation starter, a little adventurous but entirely comforting when done right. Take a chance on it and you will be glad you did.
It shows the kitchen’s range beyond beef, while still tapping into the mesquite soul that defines Charlie Clark’s.
Early Bird Charlie’s Special
Early dinners have their perks, especially when the house runs a sirloin special that eats far above its price. The 6oz cut arrives with a honest sear and that trace of smoke regulars love.
It is simple, satisfying, and leaves room for cobbler without feeling overstuffed.
You get sides that round things out, like salad and potato, keeping the focus on steak while offering plenty to enjoy. The value is clear, and the pacing feels relaxed before the dinner rush swells.
It is a great way to sample the kitchen’s rhythm.
If you are new to Charlie Clark’s, this special makes a friendly introduction. You will catch the mesquite note, the portion control, and the warm mountain vibe.
Slide in early, linger over a drink, and you may find yourself planning a return before dessert hits the table.
Filet Mignon and Cowboy Calm
When you want tenderness above all, the filet mignon here earns its reputation. It is compact, deeply seared, and finished so the center cuts like warm butter.
A drizzle of garlic butter whispers over the top, and suddenly the room feels quieter.
Guests call it the best steak in northern Arizona, and there is a calm confidence in the plate. Vegetables keep things bright, and the potato side adds the comfort you came for.
It is a great choice for date nights or celebrations.
The filet lets the kitchen show precision without noise. Order your temperature, trust the cook, and lean into the Western charm around you.
With each bite, you taste restraint, skill, and a house that understands when less is more.
Cobbler A La Mode on the Patio
Save space for cobbler because it is a love letter to warm fruit and cold vanilla scoop. The crust is golden, the filling generous, and the ice cream melts into the edges like a little avalanche.
On a cool Pinetop evening, this dessert hits maximum comfort levels.
If you snag a patio seat, the pine-scented air turns each bite into a small vacation. It is unfussy and proud of it, the kind of dessert that makes a meal feel complete.
Share it or do not, but prepare for quick spoons.
After smoky steaks and savory sides, cobbler a la mode is the sweet balance your night deserves. It tastes even better with conversation and a little lingering.
Mountain towns reward slow meals, and this is a delicious reason to linger a bit longer.
Potato Skins and Fried Pickles Starter
Kick things off with a duo that pairs well with cold drinks and hungry tables. Potato skins arrive crisp and loaded, salty enough to make the first sip pop.
Fried pickles bring a snappy crunch, their briny heat smoothed out by creamy dip.
Starters here fit the Western bar mood without feeling heavy for the sake of it. They get you talking and sharing, a good sign for the meal ahead.
The kitchen times them well, even on busy nights, so you can settle in comfortably.
If you are weighing appetizers, this combo checks all the boxes. Familiar, satisfying, and designed for groups, it sets a friendly tone.
By the time your steak hits the table, you will be warmed up and ready for the main event.
Historic Western Atmosphere and Orchard Grounds
Part of the magic here is the setting. Inside, wood paneling, vintage photos, and Western touches build a lived-in warmth that makes meals feel special.
Outside, the orchard and patios offer a breath of mountain air, perfect for lingering with friends.
It is a place that tells its story without shouting. You notice the barroom energy, the separate spaces, and the rhythm of regulars who know what to order.
Even when service runs busy, the character of the room softens the edges.
Come for the steaks, stay for the sense of place. Between the history dating to 1938 and the mesquite broiler in the kitchen, you feel connected to a tradition.
It is comfort you can see, hear, and taste with every step from door to table.
Insider Tips: Timing, Tables, and Service
Charlie Clark’s stays busy for good reason, so timing is your friend. Arrive early or aim for weeknights to shorten waits and nab comfier tables away from the bustle.
If a seat near the bathrooms or heavy traffic finds you, ask to move; the team usually accommodates when possible.
Service can run hot and cold on packed nights, so be proactive. Kindly flag issues the moment they appear and let the kitchen make it right.
Most misses get fixed quickly when they know about them.
Order your steak temp clearly and confirm sides like gravy choices for potatoes. Split a dessert if you are on the fence, and do not skip the quail if you are curious.
With a little planning, your meal flows smoothly and the mountain evening feels effortless.
Discussion about this post