Terrific Steaks to Try in Outback Steakhouse

Terrific Steaks to Try in Outback Steakhouse

If you’re in the US, you won’t have any problems finding a good steak anywhere. One quick solution for your steak craving is to just look for an Outback Steakhouse location. It won’t be all that difficult, since the chain restaurant has 697 locations in the US, in 575 cities across 46 states.

But once you’re inside Outback steakhouse, what steak should you order? Of course, you can just order your favorite, especially if you’re a long-time fan of the place. But if you’re willing to try something new or you’re an absolute newbie, then here’s a quick list of the steaks to try out here:

New York Strip

This gets you a thick piece of tender steak, with lots of marbling for flavor. With the 12 ounces of steak in front of you, you should feel full once you’re done.

This buttery steak is so tender that you might not even feel the need for a knife to cut the steak. Even your fork will do just fine, and each bite is just indulgent.

What makes the New York Strip a real classic is the special seasoning blend used on the steak before it’s grilled and sliced. The seasoning really adds to the flavor as it permeates through the marbled layers. It also adds a nice crust to the steak.

Melbourne Porterhouse

This is for those steak lovers who feel undecided between a tenderloin and a strip. With this huge Melbourne Porterhouse, it’s like you’re getting both the tenderloin and the strip at the same time. You’re actually getting 2 cuts of steak along with a T-bone, with a total of 22 ounces.

Your order here at Outback Steakhouse also gets you a couple of sides, along with the great Outback bread. It’s no wonder that lots of couples get this Melbourne Porterhouse to share. Try this with some mixed vegetables and a fully loaded baked potato, and you’re off to a great start. And make the meal complete with a good bottle of red wine.

Bone-in Ribeye

Many say that this is a truly flavorful steak, and that’s partly due to the bone left on the steak. It adds a great layer of taste to an already excellent cut of meat. The boneless version weighs in at 12 ounces, but this one is at 18 ounces.

Here, they sear the steak over their oakwood-fired grill and they don’t do much else to it. The simplicity of the cooking process is intentional, as there’s really no need for further embellishment. It’s already good all by itself. You can just add a few French fries on your plate, and you have yourself a wonderful meal.


This is the 12-ounce boneless version, and it has its own share of fans here at Outback. You get lots of marbling along with some lean protein. You can opt to have it char-grilled, or they can sear the steak over an open flame from the oakwood-fired grill.

You really don’t need a lot of heavy seasonings or sauces for this ribeye. With the marbling level here, you should just try it as is to really get that authentic steak flavor. Get the loaded baked potato on the side, and you’re good to go.

Victoria Filet Mignon

Yes, this is one of the more expensive steaks on the Outback menu. But you’re getting your money’s worth, that’s for sure. You can go with the 8-ounce or 6-ounce version, and you won’t complain afterwards.

The order gets you a thick cut of sirloin, and it’s truly tender and juicy. Every bite is an indulgence. Get some thick-cut steak fries and some seasoned and grilled asparagus, and enjoy!

Keith Eats Everything At Outback Steakhouse

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