Aged beef, the attraction at this steak house in the ultrapolished Yacht and Beach Club, can be seen mellowing in the glassed-in butcher shop near the entryway. The slow-roasted prime rib is superb, as is a combo featuring an 8-ounce filet mignon and a 6-ounce lobster tail. (At $55, it's one of the most expensive surf-and-turf meals in Orlando.) The oak-fired rib eye is quite tender but at $42 it's not soft on your wallet. For dessert, try the chocolate layer cake with wine-marinated cherries.
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