The Ultimate Outback Steakhouse Experience: A Steak Lover’s Guide

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If you grew up quoting the 1986 comedy Crocodile Dundee, then Outback Steakhouse was probably the theme restaurant of your childhood dreams. The Aussie-inspired steakhouse, founded by some Floridian blokes who had never even visited the Land Down Under, exuded a unique charm that captivated Americans. Back then, cultural appropriation wasn’t the faux pas it is today, and the kangaroo iconography only added to the fun.

But beyond the kitschy decor and iconic menu items like the famous Bloomin’ Onion, Outback is a steak and spud spot that succeeds in simplicity. With over 500 locations in the United States and hundreds more internationally, this casual restaurant chain has stood the test of time.

Recently, I had the opportunity to revisit Outback after more than a decade. Surprisingly, little had changed. The house salad still boasts more cheese than lettuce, and the potato sides remain as comforting as ever. But the real question remains: How are the steaks?

A Steak Lover’s Journey: Exploring Outback’s Cuts

My local Outback in Brooklyn, N.Y., offers a range of tempting steak options. With seven different cuts of beef and two styles of prime rib, there was no shortage of choices to satisfy my carnivorous cravings. Over the course of three visits, I embarked on the ultimate steak adventure, trying each and every cut, all cooked to medium rare – because I believe in savoring the true flavors of quality beef.

## The Delicate Filet Mignon: A Mild Surprise

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The filet, with its delicate tenderness, is a beloved cut among Americans. Outback proudly offers this steak as one of its signature items. Available in six and eight ounces, the filet promises a visually appealing and substantial dining experience. However, despite its enticing appearance, the flavor of the filet fell flat. Surprisingly bland, it lacked the bold, signature seasoning Outback claims to provide. Out of all the steaks I tried, the filet was the only one that left me reaching for the salt shaker.

## Prime Rib: Outback’s Unique Twist

Outback’s prime rib stands out with its two slow-roasted options: the classic version and the Outback-style version, featuring the chain’s proprietary seasoning blend. While the classic cut impressed with its tender, juicy meat and subtle seasoning, the Outback-style variation overwhelmed the palate with an intense blast of spices. Though ambitious, the heavy-handed seasoning masked the true quality of the meat, leaving me to wonder if it was an attempt to cover up any potential shortcomings.

## The Ribeye: A Fatty Marvel

The ribeye, known for its abundant marbling and rich flavor, is a popular choice for steak enthusiasts. Outback offers two variations of this cut: the boneless ribeye and the bone-in rib steak. Both cuts deliver impressive tenderness and a well-seasoned exterior. The bone-in ribeye, in particular, stood out with its onion-like flavor profile, indicating a more even distribution of the seasoning. Its distinctive aftertaste made it a memorable option among the flattop-seared cuts.

## The Sirloin: An Unexpected Favorite

Often overshadowed by its more fashionable counterparts, the lean sirloin still packs a flavorful punch when cooked properly. Outback’s center-cut sirloin surprised me with its thick, juicy, and perfectly seasoned perfection. Despite its initial peppery kick, the sirloin offered a well-balanced experience with natural beefiness at the forefront. With its affordable price point and high enjoyment level, this cut proved to be a wise choice for those seeking a satisfying steak.

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## New York Strip: Where Grill Marks Matter

Outback’s bone-in New York strip demonstrates the difference a bone can make in the flavor profile. Its char-grilled preparation adds a distinct smokiness, and the lightly salty and garlic-y notes create a well-rounded taste. Although slightly smaller in size compared to other bone-in steaks, the New York strip delivers an enticingly pink and delicious experience. Choosing one of the char-grilled options at Outback guarantees a lighter blast of seasoning, making it a compelling choice.

## The Mighty Porterhouse: The Best of Both Worlds

For the ultimate steak indulgence, Outback’s porterhouse combines the best of two favorite cuts: the filet and the strip. Weighing in at a whopping 22 ounces, this behemoth of a steak offers a variety of flavors and textures. The perfectly seasoned meat and smoky grill aromas create a memorable experience. The tender filet side and substantial strip side work together harmoniously, making the porterhouse a must-try for those seeking a variety of flavors on a single plate.

## The Bone-In Ribeye: A True Steak Lover’s Delight

On the cover of Outback’s menu, the bone-in ribeye stands out as the jewel among steaks. Its curvy and perfectly marbled appearance instantly captures attention, while the beautifully pink interior promises a melt-in-your-mouth experience. Succulent, tender, and bursting with flavor, the bone-in ribeye surpasses all expectations. It embodies the very essence of a top-notch steak, satisfying even the most discerning palate.

The Conclusion: Outback Steakhouse Delivers a Steak Lover’s Paradise

After indulging in Outback Steakhouse’s array of cuts, it is clear that this beloved chain knows how to impress steak enthusiasts. From the delicate tenderness of the filet mignon to the rich flavors of the bone-in ribeye, each cut offers a unique experience. Outback’s commitment to consistent seasoning and quality cooking methods shines through in their steaks.

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So, whether you’re seeking a classic prime rib, a juicy ribeye, or an adventurous porterhouse, Outback Steakhouse is ready to deliver a steak lover’s paradise. Step into any of their numerous locations and embark on a gastronomic adventure that celebrates the timeless pleasure of great steak.

For more information about Outback Steakhouse, visit their official website.

Images and captions of the original article provided by Chris Shott/Eat This, Not That!