Outback Steakhouse: Chefs’ Top Orders & Must-Try Menu Items
Outback Steakhouse, with its distinctive Australian-inspired theme and generous portions, has cultivated a loyal following. Whereas known for its lively atmosphere, the restaurant also earns praise for its consistently good food, particularly among those in the culinary world. Chefs consistently highlight a few standout dishes on the menu, offering a guide for diners seeking the best the chain has to offer. From perfectly cooked steaks to a surprisingly satisfying chicken entrée and, of course, the iconic Bloomin’ Onion, here’s a appear at five orders chefs recommend at Outback Steakhouse.
Victoria’s Filet Mignon: A Budget-Friendly Indulgence
According to Therese Buchanan, home chef and food blogger at Tessie’s Table, Victoria’s Filet Mignon represents excellent value. Available in 6-ounce ($29.29) and 8-ounce ($34.29) portions, it’s served with two sides. Buchanan emphasizes its tenderness, noting it’s a well-seasoned cut that doesn’t require additional seasoning. For those seeking a leaner, flavorful option, this filet is a solid choice. The quality of the cut, combined with the generous side options, makes it a standout menu item.
Bone-In Ribeye: For the Steak Enthusiast
The 20-ounce bone-in ribeye, priced at $35.99, is a richer, more substantial option. Buchanan explains that the bone contributes to moisture and flavor, resulting in a well-seared, heavily marbled cut. This steak is ideal for those who prefer a larger portion and a more robust flavor profile. It’s a classic steakhouse choice, offering a satisfying experience for dedicated steak lovers.
Alice Springs Chicken: A Surprisingly Excellent Choice
While Outback is primarily known for its steaks, the Alice Springs Chicken is a frequently recommended dish. Buchanan describes it as a grilled chicken breast topped with sautéed mushrooms, bacon, and melted Monterey Jack and Cheddar cheese. The combination of flavors, particularly the sweetness of the honey mustard and the saltiness of the bacon, creates a balanced and satisfying meal. It’s a filling option that doesn’t perceive overly complicated.
Bloomin’ Onion: The Iconic Appetizer
No discussion of Outback Steakhouse is complete without mentioning the Bloomin’ Onion. Buchanan calls it “crunchy, salty, and made for sharing,” highlighting the appeal of its fried coating and accompanying dipping sauce. The appetizer, created in 1988 by Outback founder Tim Gannon, remains a signature item, with over 8 million ordered annually, representing roughly one in four appetizers sold. More information about the Bloomin’ Onion can be found on Outback’s website.
Prime Rib: A Seasonal Special Worth Seeking Out
The Classic Prime Rib isn’t a permanent fixture on the menu, but when available, Buchanan recommends it. Priced at $29.49 for a 12-ounce cut and $33.49 for a 16-ounce portion, it’s served with a choice of steakhouse potato and a side. Buchanan notes its tenderness and the added moisture from the au jus, making it a good choice for those who prefer a more traditional steakhouse experience.
Beyond these five recommendations, Outback Steakhouse offers a Dine Rewards program. Signing up for Dine Rewards can provide benefits such as a free Bloomin’ Onion, a birthday dessert, and points towards future rewards. The program offers a way to enhance the dining experience and potentially save on future visits.
Outback Steakhouse provides a range of options to suit different preferences. These chef-recommended dishes offer a starting point for navigating the menu and enjoying a satisfying meal.