Charlie’s Steak House doesn’t need a menu. There are only two options for dinner: steak or steak. A filet and a T-bone, each served in three sizes. You can round off the meal with crisp ribbons of onion rings, sautéed mushroom or, if you’re virtuous, a wedge of lettuce drowning in blue-cheese dressing. This is a steak house from the days when red-blooded working men ate big plates of red-blooded beef. It’s a crowd gauche enough to think that three rounds of bourbon pair perfectly with dinner. The no-frills steak house, which got a little polish during a post-Katrina renovation, draws both tables of old-timers who don’t fuss with fashion, and a hip, younger crowd that can’t resist the retro vibe.