If you’re like me and remember lines from the 1986 movie Crocodile Dundee, then Outback Steakhouse was probably your childhood dream theme restaurant. Did it really matter that this so-called Australian-inspired steakhouse was started by guys from Florida who had never been to Australia? Of course not. That was a long time ago, when cultural appropriation wasn’t such a big deal. Plus, all the kangaroo stuff was just part of the fun.
You really only cared about two things, both as American as it gets: meat and potatoes. Of course, Outback is famous for more than just its honey wheat bread, which comes with soft whipped butter and a big, loud steak knife. (Somewhere, actor Paul Hogan is screaming, “That’s not a knife!”) And who could forget the Bloomin’ Onion, the chain’s famous deep-fried, 1,620-calorie gut bomb?
But other than the kitschy decor and a few unique menu items, Outback is just a steak and potato place that does pretty well. Bloomin Brands, the company that owns the chain, has over 300 restaurants in other countries in addition to 566 company-owned locations in the United States and 127 franchised restaurants.
I hadn’t eaten at an Outback in over ten years until recently. When I went back, it was nice to see that not much had changed at the 35-year-old casual restaurant chain: the house salad still has more cheese than lettuce, and the different potato sides are just as satisfyingly starchy as they always were. But, how are the steaks?.
The menu at my local Outback in Brooklyn, N. Y. There are eight choices in total: seven cuts of beef, two styles of prime rib, and seven other cuts of beef. I ordered all of them three times, and they were all cooked to medium rare because I’m not a cruel person or a wild animal. Heres how they compared, ranked in descending order from my least favorite to the absolute best cut.
Uncovering the Beef Grade Behind Outback Steakhouse’s Iconic Steaks
As a steak lover, I’ve always wondered – what grade of beef does Outback Steakhouse use for their famous steaks and chops? These menu staples are what put Aussie-inspired Outback on the map back in 1988. Now with over 1,000 locations worldwide, they must be doing something right when it comes to sourcing quality beef.
Well, I did some digging into their beef buying standards to find out what makes the steaks at Outback so mouthwateringly delicious. Keep reading to learn insider details on the beef grades, cuts and prep that set Outback apart from other chain steakhouses.
The Beef Grading System Explained
Before we get to Outback’s specific standards, let’s do a quick primer on USDA beef grading This voluntary classification system designates quality grades like Prime, Choice and Select based on factors like marbling, maturity and texture.
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Prime is the top tier with abundant marbling for peak tenderness and flavor. It’s usually reserved for fine dining establishments.
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Choice is high quality with less marbling than Prime, but still nicely flavored and tender. This is the grade most commonly sold at high-end grocers and restaurants.
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Select is uniform in quality but has less marbling so it’s somewhat less succulent and flavorful. It meets minimum requirements for tenderness and juiciness.
There are also lower commercial grades like Standard and Commercial that you won’t see at restaurants. So where does Outback fit into this spectrum?
Outback’s Steaks Are USDA Choice Grade
According to former employees, all of Outback’s beef is certified USDA Choice grade. This means steaks like the Victoria’s Filet, New York Strip and Ribeye offer the marbling, tenderness and juiciness you expect from a great steakhouse.
Choice hits the sweet spot between affordable Prime and lower quality Select. It provides the well-balanced flavor, texture and moisture that makes Outback’s steaks so craveable.
While you can request Prime, it’s not standard inventory. Choice satisfies customers while keeping portions cost-effective. Regardless of grade, Outback chefs take care to expertly trim, age and season each steak for consistency and quality control.
Notable Steakhouse Cuts on the Menu
Outback offers all the classics steak lovers crave. Here are some of their top cuts sourced from Choice grade beef:
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The Victoria’s Filet – A tender 6 oz filet mignon wrapped in bacon for extra richness.
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12 oz New York Strip – A thick, juicy strip loin steak seared for bold beefiness.
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Ribeye – Well-marbled with a bone-in option for maximum flavor.
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Porterhouse – Combines both a tenderloin filet and hearty strip steak.
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T-Bone – A huge 16 oz T-bone steak charbroiled for smoky intensity.
While Outback has other proteins, steaks are clearly the star of the menu. Their seasoned, seared and juicy cuts keep fans coming back thanks to quality Choice grade beef.
Cooking Methods for Optimal Flavor and Texture
Outback uses specific techniques to maximize the flavor and texture of their Choice steaks:
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Dry aging – Letting beef air dry enhances natural enzymes for tenderness.
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Marinades – Salt, herbs and oil penetrates and tenderizes meat.
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High heat searing – Caramelizing the exterior boosts rich, browned flavors.
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Basting – Repeatedly spooning over melted fat keeps steaks juicy.
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Resting – Allowing meat to sit after cooking redistributes moisture.
These time-tested tricks, combined with skillful cooking, coax the most indulgent textures and flavors out of Choice grade beef.
Tips for Cooking Outback-Quality Steaks at Home
To mimic Outback results in your own kitchen:
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Seek out Choice grade beef at your grocery or butcher shop for the ideal blend of fat, flavor and tenderness.
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Let steaks sit at room temperature for 30 minutes before cooking so they sear versus steam.
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Pat steaks dry thoroughly for better browning.
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Rub with oil then season generously with coarse salt and pepper.
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Get cast iron or grill grates very hot before adding steak.
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Flip only once during cooking and baste with butter or oil.
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Let rest 5+ minutes before slicing into thick slabs.
With USDA Choice beef and the right prep, you can enjoy outrageously delicious, Outback-caliber steaks and still stay in! Use these insider tips for perfect steaks every time.
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Bone-In New York Strip
My favorite cut of beef to cook at home is the New York strip, but I usually get the boneless kind. Outback treats all of its bone-in steaks differently than the rest. Theyre char-grilled, not seared on a flattop, which is a difference you can taste. And if there’s one rule to follow when looking at the different options at this chain, it’s this: choose one with a bone. The 16-ounce bone-in strip cost $29. 99 and weighed about 14. 5-ounces at the table, per my scale.
The Look: The different way the steak was cooked is clear from the crisscrossed grill marks, and the thin bone can be seen running along the top and left side of the steak. The cuts I get from the store are about an inch and a quarter deep, so this one isn’t nearly as thick. But the inside is still a tempting shade of pink.
The Taste: The strip is well-seasoned, with hints of garlic and salt, and you can really taste the char from the grill. The whole thing is rich and delicious. Even the fatty bits are pleasantly melty. The only real knock on this strip is that its the smallest bone-in steak available. Later, a server told me that the seasoning on char-grilled steaks is lighter than on seared steaks. This is another reason to choose one of these bone-in steaks.
The porterhouse is a popular choice at many steakhouses because it has both the filet and the strip wrapped up in one. Outback’s porterhouse, which weighs 22 ounces, is the heaviest steak on the menu. It was so big that my digital food scale quickly broke under the weight of all the meat. As soon as the steaks were put on it, the device started to act up, giving wildly inconsistent readings that made it impossible to get a true measurement. Nonetheless, this hulking steak cost me $36. 99, the highest price of any steak I tried.
The Look: As enormous as advertised, with substantial grill marks across its entire surface. The strip side far outweighs the filet side with a visible T-shaped bone in between. Its about the same thickness as the strip, with an equally luscious-looking pink center inside.
The Taste: The porterhouse is pretty well seasoned, just like the stand-alone strip. This lets you enjoy the flavors of both the meat and the smoky grill. The different textures of the cloud-soft filet and the more substantial bite of the strip make the experience more interesting. Curiously, the filet side also seemed to soak up a little more of the seasoning. If you want some variety on one plate, the porterhouse is the way to go, but there is also a more consistent choice.
A server told me that the bone-in ribeye is “the one that everyone wants” because it’s the main picture on Outback’s menu. As superficial as that sounds, its also the right call. The restaurants signature 18-ounce steak costs $31. 99 and is probably worth every penny.
The Look: Curvy and gorgeous, the bony steak is streaked with grill marks and shimmering fat. Albeit not as thick as the porterhouse or strip, its beautifully pink interior more than compensates.
The Taste: This fatty steak is simply the juiciest, most tender, and most meltingly delicious of the group. In fact, its hard to find the right words to accurately describe what sets it apart. My friend took his first bite and started to chew. As he did, he pointed the tip of his knife at the bone-in ribeye and nodded his head to show that he liked it. It has all the things I liked about the other steaks and none of the things I didn’t like about them.
It might be the most obvious choice if you know a lot about Outback or steak in general, but that doesn’t make it less right. Its a bloody good steak, and if you already knew that, well, then good on ya, mate!.
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Victoria’s Barrel-Cut Filet Mignon
Perhaps no other type of steak is loved by most Americans and hated by meat lovers more at the same time than the delicate, tender filet. It’s the first steak on Outback’s menu, and the cute boomerang next to its name shows that it’s one of the restaurant’s signature dishes. Its available in two sizes: six and eight ounces. My eight-ounce filet cost $30. 99 and weighed about 6. 5 ounces after cooking, according to my digital scale.
The Look: The top is nicely charred, but you can still see that the middle is bloody. It’s a nice-looking, big piece of beef that’s at least two inches thick. Inside, its perfectly reddish pink and super juicy.
The Taste: Given the filets milquetoast reputation, I had fairly low expectations for this cut. But while its mouthwatering appearance raised my hopes, the flavor was even more bland than I expected. The “boldest, signature seasoning” from Outback is supposed to be on the filet, but the cook must have skipped that step with mine. Of all the steaks I tried, its the only one that made me reach for the salt shaker. Not great, mate!.
One steakhouse chain has a subcategory on its menu just for prime rib. It has two slow-roasted options, the classic and the Outback-style, both of which come in 12- and 16-ounce portions and are seasoned with the chain’s secret blend of 17 herbs and spices. The 16-ounce Outback-style cut cost $30. 99 and weighed 14. 65 ounces after cooking, according to my scale. 6254a4d1642c605c54bf1cab17d50f1e.
The Look: This is the most unique prime rib I’ve ever seen! This juicy cut usually comes in a light pink color with a darker crust around the edges. The Outback-style cut came darkened all over and, frankly, looked like a different type of steak altogether.
The Taste: The filet was not seasoned enough, but this unique take on prime rib had the opposite problem. Outback’s seasonings are meant to be exact: “Our special blend of spices are rained down on the steak from 6 inches above for a nice even coating that delivers a bold, juicy bite every time,” the website says. But, in this case, that rain must have turned into a downpour. The salty, peppery, garlicky flavors were overwhelming. A friend who was eating with me said it tasted like a “spicy tuna” sushi roll. We both wondered out loud what kind of meat problems the spices might be hiding.
Prime rib is often my go-to order when Im uncertain about a particular restaurants strengths in the kitchen. Thats because its simply prepared and slowly cooked, meaning its usually harder to mess up. The fact that Outback’s classic prime rib is so much better than the chain’s over-the-top version of the classic only makes my point stronger. The 12-ounce cut cost $26. 99 and hardly lost any weight during cooking, measuring 11. 8 ounces at the table, according to my scale.
The Look: More like a typical prime rib. The meat arrived in a striking ruby-red color with a visibly herb-coated crust. The middle isn’t as pink as I’d like it to be, but it’s also not black like the house version.
The Taste: The steak has a peppery edge, but the middle is soft, juicy, and barely seasoned, letting the natural beefy flavor shine through. The classic is a good choice if you want a more basic meal at this steakhouse that loves big flavors.
People really like the meat from the upper rib section of a cow because it is tender, has a lot of marbling, and tastes great. Outback serves two types of this section of meat, each cooked in a slightly different way: the boneless ribeye, which comes in 12- and 15-ounce portions, is well-seasoned and seared on a flat-top griddle, while the 18-ounce bone-in rib steak is char-grilled. The 12-ounce ribeye cost $26. 99 and arrived at about 10. 3 ounces after searing, according to my scale.
The Look: This slender slab of beef came lightly charred and noticeably fatty around the edges. It also seemed a little thinner than some of the other steaks, about three-quarters of an inch thick.
The Taste: Just as tender as youd expect with a ribeye, the steak is also well-seasoned throughout. In fact, it tastes a lot more like onions than other cuts, even though it’s supposed to have the same spice mix. The slimmer cut perhaps lends itself to more even absorption of the various flavors. Whatever the reason, it leaves a noticeable aftertaste, much more so than other steaks.
While the sirloin may not be as popular or have as much marbling as the ribeye, this leaner cut still has a lot of flavor and is usually a lot cheaper. Outbacks center-cut sirloin comes in six-, eight-, and 11-ounce servings. My eight-ounce order cost $18. 99—the lowest price of all the steaks I tried—and weighed 6. 55 ounces after searing, according to my scale.
The Look: The sirloin was about twice as thick as the ribeye and not as charred as the filet. The inside was a beautiful shade of pink. (My amateurish smartphone photo simply doesnt do it justice. ).
What it Tastes Like: The sirloin was surprisingly my favorite of all Outback’s flattop-seared cuts, even though it was “too spicy” for the kids in my group on the first bite. Because it was thick, Outback’s heavy seasoning stayed on the outside while the meaty, juicy center stayed the same. Due to its low cost and high level of enjoyment, it may be the smartest choice on the menu, even if it’s not the tastiest.
What You Need To Know Before Ordering Steak At Outback Again
FAQ
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