Outback Steakhouse Signature Steaks, Ranked Best To Worst
When you visit an Outback Steakhouse, you pretty much know what you're going to get. A heaping helping of "G'Day Mate" Crocodile Dundee-style shtick (unless you're actually in Australia since their Outbacks tend to tone it down a bit), a gut-busting fried onion that may remind you how the word bloomin' was originally meant as a stand-in swear word (according to this quick lesson in British/Australian expletive etymology courtesy of World Wide Words), and some of the most delicious bread you've ever been too full to eat after consuming the aforementioned onion.
Assuming you've had the strength of will to pass on an appetizer containing an entire week's worth of calories, what should you order at Outback? Sure, they sell chicken, fish, pasta, salads, all that stuff, but unless you're a strict calorie-counter, a vegetarian, allergic to or otherwise prohibited from consuming beef, there's pretty much just one thing to get at Outback, and there's a hint right there in the second part of their name. They're not a salad bar nor are they a chicken shack, no, they are a steakhouse. Steak. House. So get the steak, duh. But wait, your decision-making's not done yet. You still have to choose what type of steak. If you go for a signature cut, there are just four of these: the Bone-in Natural Cut Ribeye, the Outback Center-Cut Sirloin, the Ribeye, and the Victoria's Filet Mignon. So which one of these is best? Opinions may vary, but here's our definitive-because-we-say-it-is ranking.
Bone-in ribeye is the best of the best
Outback describes their bone-in ribeye as "extra marbled for maximum tenderness," so if you're a steak lover who realizes that fat is what brings the flavor, this is your cut. She Knows says that no other steak cut offers as much marbling and deep, delicious flavor as the ribeye does and that even though Outback's bone-in ribeye is one of their pricier options, it's actually quite the bargain considering what you'd pay at a high-end steakhouse.
It's important to note that the product details and prices may vary by location. The Outback menu we looked at says this steak weighs in at a whopping 18 ounces, which is big enough to feed two people unless you've both got enormous appetites. While Outback may frown upon plate-splitting, as many restaurants do, you could still do some sub-rosa splitting by having your steak-eating partner order something smaller and cheaper and then taking this second entree home for later. The bone-in ribeye, however, is just too good to let a single bite grow cold on your plate.
The boneless ribeye is almost as good
While Smoking Meat Geeks insist that steaks always taste better if they're cooked with the bones in, some people just don't want to deal with having to cut around that bone. If you prefer your steak 100 percent edible, you could save a few bucks at Outback and also have the option of ordering a slightly smaller size. While those 18-ounce bone-in ribeyes are priced at $26.99 (again, this may vary depending on your location), boneless ones are priced at $24.99 for a 15-ounce steak or a 12-ounce one for $21.49. Makobi Scribe calls Outback's ribeyes "deliciously marbled," with "the greatest flavor in the history of flavor."
Center-cut sirloin is a decent budget pick
If you're looking to get the most for your money, Outback's sirloin is likely to satisfy your needs. The smallest steak, weighing in at just 6 ounces, costs only $12.49, and when you consider the fact that this comes with two sides (plus that amazing bread!), well, you can make a pretty good meal without blowing the monthly budget. If you've got a bigger appetite, you can add another two ounces for two bucks, or nearly double the size of your steak with an 11-ounce sirloin for $17.99. (If that doesn't fill you up, ask for more bread. What's with the bread obsession? Just try it. You'll see.)
So how does the sirloin taste? While Esquire's reviewer found it "watery" and the Chicago Tribune said it was 'surprisingly lightweight on flavor," other reviewers have been far less harsh. One Tripadvisor review said the steak was "perfectly grilled...[and] tasty with a slight touch of smoke," while another called it "quite tender [and] seasoned quite nicely."
The Victoria's filet mignon isn't worth the expense
While bite-for-bite Outback's filet mignon may taste slightly better than their sirloin, it's not such an amazing upgrade that it's worth the 60 percent price markup. The filet mignon, like the sirloin, comes in 6-ounce and 8-ounce sizes, with the smaller size priced at $20.99 and the larger one at $23.99. While that's a lot less than filet mignon costs at Morton's or The Palm, it's still too high a price to pay for a steak that may be more of a miss than a hit.
One Yelper found her filet to be unevenly cooked and lacking in flavor, while another Yelper warned that his party had been served sirloin in lieu of the filets they'd ordered while being charged the higher price. A Tripadvisor user also reported the sirloin-for-filet switcheroo, while another Tripadvisor review commented that their Outback doesn't seem to know how to cook these steaks properly. With all the negative reviews on this small-yet-pricey cut, ordering the Victoria's filet mignon means you run too high a risk of disappointment.