Whether you’re craving a juicy ribeye or the legendary Bloomin’ Onion, recreating your favorite Outback Steakhouse recipes at home isn’t just possible—it’s easy and satisfying. This guide breaks down everything you need to know to channel those bold Aussie-inspired flavors into your kitchen. We’ll show you how to make tender, flavorful steak just like Outback does, their famous appetizers, side dishes, and more. From choosing the best steak cut to crafting the perfect seasoning blend, you’ll discover copycat recipes and techniques that’ll impress any meat lover.
Don’t miss our Shaved Beef Recipes if you’re into savory, melt-in-your-mouth steak alternatives too.
Table of Contents
Introduction to Outback Steakhouse Recipes
Why Outback’s Flavors Are So Popular
Outback Steakhouse has built a name for itself through bold flavors, chargrilled perfection, and hearty Australian-American dishes that go beyond your typical steakhouse experience. From the moment their signature steaks hit the sizzling grill, you can smell the smoky seasoning in the air. Their secret? A combination of high-quality meat, proprietary spice blends, and smart cooking techniques that bring out deep, rich flavor.
But it’s not just the steaks. Fans love their chicken, ribs, and drool-worthy sides—like seasoned Aussie fries and creamy mac & cheese. The balance between savory, spicy, and indulgent is what makes Outback Steakhouse recipes stand out, inspiring tons of home chefs to recreate them with simple ingredients.
The Rise of Copycat Recipes for Home Cooks
In the last decade, copycat cooking has become a trend. Whether you’re meal prepping or planning a weekend BBQ, replicating Outback Steakhouse recipes means you get restaurant-quality meals without the bill or the drive. And the best part? These recipes are surprisingly accessible. Most use pantry staples, basic tools, and take under an hour to prepare.
The boom in food blogging and YouTube recipe hacks has made it easier than ever to find step-by-step guides for everything from Alice Springs Chicken to grilled ribeyes. With the right recipe and a little know-how, you can achieve that juicy, flavorful bite that reminds you of your last Outback dinner.
Check out Pineapple Cake Mix Recipes for a dessert that’s just as satisfying as Outback’s iconic sweet finishes.
Stay tuned as we go deeper into cooking secrets, steak seasoning, and even what oil Outback uses. You’ll soon be recreating your favorite Outback Steakhouse recipes like a pro.
The Secret Behind Outback’s Famous Steaks
What Makes Outback Steaks So Tender?
If you’ve ever sunk your teeth into an Outback steak and wondered, “How do they get it so tender?”, you’re not alone. The magic lies in a combination of carefully sourced cuts, expert butchering, and a precise cooking process that starts long before the steak hits the grill.
Outback uses wet-aged beef, meaning the meat is vacuum-sealed and aged in its natural juices. This enhances both tenderness and flavor without drying out the cut. Additionally, Outback’s chefs lightly score certain cuts to break down muscle fibers, allowing marinades and rubs to soak in deeper.
But the real secret? Time. Whether it’s a 24-hour marinade or a steak brought to room temperature before searing, the chain understands that patience equals perfection. These techniques are easy to replicate in your kitchen if you’re serious about mimicking authentic Outback Steakhouse recipes.
Cooking Methods and Ingredients Used at Outback
The core of the Outback flavor profile starts with a simple, bold dry rub. It’s a spice blend heavy on salt, pepper, paprika, onion powder, garlic, and just a hint of cayenne. This creates that crave-worthy crust on the outside of the steak.
Once seasoned, steaks are either grilled over an open flame or cooked on a flat-top grill that sears in the juices. Outback’s kitchen pros are trained to monitor internal temperatures precisely, ensuring every steak hits your table exactly how you ordered—rare to well-done.
Another important note: Outback doesn’t drown their steaks in butter like some steakhouses. Instead, they rely on seasoning and fat rendering from the meat itself, creating a flavor-forward, slightly smoky finish. This means if you’re trying to nail your Outback Steakhouse recipes at home, don’t overdo it with butter or oil—let the seasoning do the heavy lifting.
Don’t miss our Recent Blog Posts for more juicy techniques and dinner ideas just like this.
Recreating the Signature Outback Steak at Home
Step-by-Step Guide to Cooking Outback-Style Steak
Want to make steak that tastes like it came straight out of the Outback kitchen? Here’s how to replicate one of the most loved Outback Steakhouse recipes—their seasoned, juicy, seared steak—right from your home kitchen.
Ingredients You’ll Need:
| Ingredient | Quantity |
|---|---|
| Ribeye or Sirloin Steak | 2 cuts (1-inch thick) |
| Kosher Salt | 1 tbsp |
| Cracked Black Pepper | 1 tbsp |
| Paprika | 2 tsp |
| Onion Powder | 1 tsp |
| Garlic Powder | 1 tsp |
| Cayenne Pepper (optional) | ¼ tsp |
| Olive Oil | 1 tbsp |
Instructions:
- Prep the Meat
Take steaks out of the fridge at least 30 minutes before cooking. This helps them cook evenly. Pat dry with paper towels. - Create the Signature Rub
In a bowl, combine salt, pepper, paprika, onion powder, garlic powder, and cayenne. Rub generously over both sides of the steak. Let it rest while you heat the pan. - Heat Your Skillet or Grill
Use a cast-iron skillet or outdoor grill. Get it hot—almost smoking. Add a touch of olive oil to coat. - Sear to Perfection
Sear steaks for 3–4 minutes per side for medium-rare. Flip only once. Press gently to ensure even contact with the pan. - Let It Rest
Remove the steak and let it rest under foil for 5 minutes before slicing. This helps redistribute the juices and lock in moisture. - Serve Like Outback
Plate it with seasoned fries or grilled vegetables. Want it extra-authentic? Drizzle with garlic butter or serve with their famous dipping sauces.
You’ve just made one of the most iconic Outback Steakhouse recipes in your own kitchen—how easy was that?
Tips for Achieving the Perfect Sear and Flavor
- Don’t skip the dry rub. That mix of paprika and garlic is key to Outback’s signature flavor.
- Use a hot skillet. If it’s not sizzling, you’re not searing.
- Don’t move the steak around. Let it form that crust!
- Rest your steak. This is non-negotiable. Resting keeps it juicy and tender.
- Bonus Tip: Brush with a garlic butter mixture (butter + minced garlic + parsley) for an Outback-style finish.
Want more meaty inspiration? Check out our Short Ribs Guide for another tender, restaurant-style recipe you’ll love.
Outback Steakhouse Seasoning and Marinade Recipes
Homemade Seasoning Blend for Steaks
The backbone of many Outback Steakhouse recipes is the house-made dry rub—bold, slightly smoky, and just spicy enough to wake up your taste buds. Luckily, you don’t need a corporate kitchen to recreate it. This versatile spice mix works on ribeyes, sirloins, chicken, and even grilled veggies.
Here’s how to make your own Outback-style seasoning:
Outback Copycat Steak Seasoning Recipe
| Ingredient | Amount |
|---|---|
| Paprika | 1 tbsp |
| Kosher Salt | 1 tbsp |
| Cracked Black Pepper | 2 tsp |
| Onion Powder | 1½ tsp |
| Garlic Powder | 1½ tsp |
| Dried Oregano | 1 tsp |
| Cayenne Pepper | ½ tsp (optional) |
| Brown Sugar | 1 tsp |
Instructions:
- Mix all ingredients in a small jar or bowl.
- Store in an airtight container for up to 3 months.
- Rub generously on your steak 30 minutes before cooking.
This blend gives you that unmistakable Outback kick—salty, peppery, with a whisper of sweetness and heat. It’s one of the most used elements in Outback Steakhouse recipes, and it adds instant depth to anything you grill.
Classic Outback Marinade Recipe (Ingredients + Process)
If you’re aiming for ultra-tender steak or chicken, a solid marinade is a must. Outback uses a blend of acidic ingredients and oil to break down muscle fibers and boost flavor. Here’s a homemade version that stays true to their iconic flavor palette.
Outback-Style Marinade for Steak or Chicken
| Ingredient | Amount |
|---|---|
| Soy Sauce | ½ cup |
| Olive Oil | ⅓ cup |
| Worcestershire Sauce | 2 tbsp |
| Lemon Juice | 2 tbsp |
| Minced Garlic | 3 cloves |
| Brown Sugar | 1 tbsp |
| Dijon Mustard | 1 tsp |
| Cracked Black Pepper | 1 tsp |
Marinating Tips:
- Let steaks soak for at least 4 hours, but overnight is best.
- For chicken, 2–6 hours is plenty.
- Always marinate in the fridge and pat dry before cooking to get a solid sear.
Marinades are a cornerstone in authentic Outback Steakhouse recipes. This blend balances salty, savory, and tangy notes to create depth you’d expect from a professional kitchen.
Looking for inspiration? Try our Easy Dinner Ideas for more restaurant-style meals made simple at home.
Copycat Recipes of Outback’s Most Loved Dishes
Alice Springs Chicken Recipe (Creamy, Cheesy, and Loaded with Flavor)
One of the most iconic non-steak Outback Steakhouse recipes, Alice Springs Chicken is a fan favorite that combines bold seasoning, creamy honey mustard sauce, sautéed mushrooms, crispy bacon, and melted cheese—all stacked on a juicy grilled chicken breast.
Ingredients You’ll Need:
| Item | Amount |
|---|---|
| Boneless Chicken Breasts | 4 |
| Dijon Mustard | ¼ cup |
| Honey | ¼ cup |
| Mayonnaise | 2 tbsp |
| Olive Oil | 1 tbsp |
| Mushrooms (sliced) | 1 cup |
| Bacon (cooked & crumbled) | 4 strips |
| Shredded Colby Jack Cheese | 1 cup |
| Salt, Pepper, Garlic Powder | To taste |
Instructions:
- Make the Sauce: Whisk together Dijon, honey, and mayo. Set aside.
- Cook the Chicken: Season and grill or pan-sear until internal temp hits 165°F.
- Sauté Mushrooms: In olive oil, until golden brown.
- Assemble: Layer chicken with sauce, mushrooms, bacon, and cheese.
- Bake: Place under broiler or oven until cheese is melted and bubbly.
This one’s rich, flavorful, and delivers serious comfort food vibes—a shining example of why Outback Steakhouse recipes are worth mastering at home.
Baby Back Ribs & Steakhouse Mac & Cheese Recipes
Outback-Style Baby Back Ribs (Fall-off-the-Bone Good)
The secret? Low and slow. Their ribs are braised before being grilled and slathered in tangy BBQ sauce.
Quick Overview:
- Season ribs with salt, pepper, garlic powder.
- Bake at 275°F for 2.5–3 hours wrapped in foil.
- Finish on grill or broiler with your favorite BBQ sauce until caramelized.
Steakhouse Mac & Cheese (Creamy + Cheesy = Perfect)
Looking for the perfect sidekick to all your meaty mains? This ultra-creamy mac & cheese tastes just like the one served alongside Outback steaks.
Ingredients:
- Elbow macaroni (2 cups cooked)
- Heavy cream (1 cup)
- Sharp cheddar + Monterey Jack (2 cups total)
- Butter + flour (for roux)
- Salt, black pepper, ground mustard
Make a cheese sauce with butter, flour, and cream, melt in cheeses, then stir in pasta. Bake or broil for a golden top, if desired.
Discover great ideas like our Salmon Patties Recipe for more hearty mains perfect for family dinners.
Outback Steakhouse Appetizers to Make at Home
What Is Outback’s Famous Appetizer?
If there’s one dish that screams Outback from across the table, it’s the Bloomin’ Onion. This towering, deep-fried masterpiece is golden, crispy, and served with a zesty bloom sauce that hits all the right notes. It’s not just an appetizer—it’s a full experience.
The Bloomin’ Onion has become so iconic that it’s often the first dish people think of when they hear Outback Steakhouse recipes. And while it might look intimidating, it’s actually pretty easy to make at home with the right tools and tricks.
Bloomin’ Onion Recipe with Sauce & Cooking Tips
Here’s how to recreate this crispy, shareable favorite in your own kitchen.
Ingredients for the Onion:
| Item | Amount |
|---|---|
| Large Sweet Onion | 1 (like Vidalia) |
| All-Purpose Flour | 1½ cups |
| Cornstarch | ¼ cup |
| Paprika | 1 tsp |
| Garlic Powder | 1 tsp |
| Cayenne Pepper | ½ tsp |
| Salt & Black Pepper | To taste |
| Buttermilk | 1½ cups |
| Egg | 1 |
| Vegetable Oil (for frying) | Enough to deep fry |
Bloomin’ Sauce:
| Ingredient | Amount |
|---|---|
| Mayo | ½ cup |
| Ketchup | 2 tbsp |
| Horseradish | 1 tbsp |
| Paprika | ½ tsp |
| Garlic Powder | ½ tsp |
| Salt & Pepper | To taste |
Instructions:
- Cut the Onion: Slice from the top down in 12-16 sections without cutting through the root.
- Soak in Buttermilk: Combine egg and buttermilk; dip the onion and soak.
- Coat with Dry Mix: Mix flour, cornstarch, and spices. Coat onion thoroughly.
- Fry Until Golden: Deep-fry at 375°F until crispy and golden (about 8–10 minutes).
- Serve with Sauce: Mix all sauce ingredients and serve on the side or drizzled over.
Pro Tip: Freeze the onion after coating it for 15–20 minutes to help the batter stick better before frying. This trick gives it that restaurant-worthy crunch!
And yes, this dish totally earns its spot among the best Outback Steakhouse recipes to serve at parties or family nights.
Looking for something crispy and healthy? Try our Air Fryer Taquitos as a next-level appetizer twist.
Cooking Oils and Fats Used at Outback
What Cooking Oil Does Outback Steakhouse Use?
When it comes to sizzling steaks and crispy appetizers, Outback Steakhouse leans on high-smoke-point oils. Specifically, they typically use canola oil or soybean oil. Why? These oils can withstand the high heat required for grilling and frying without breaking down or adding a burnt flavor.
For the Bloomin’ Onion, the oil must hold steady at around 375°F for several minutes. Canola oil is ideal for this purpose—not only does it remain stable, but it also has a neutral taste that allows the seasoning and natural flavors of the food to shine.
When preparing Outback Steakhouse recipes at home, using oils with high smoke points is key to replicating the authentic texture and taste. It’s not just about cooking; it’s about enhancing the natural flavors without overwhelming them.
Best Alternatives for Healthier Cooking at Home
If you’re aiming for a slightly cleaner version of your favorite Outback Steakhouse recipes, there are several oil options that can keep flavor high and fat content balanced:
| Oil Type | Smoke Point | Flavor Profile | Best For |
|---|---|---|---|
| Avocado Oil | 520°F | Neutral, smooth | Grilling, pan-searing, roasting |
| Grapeseed Oil | 420°F | Light, mild | Searing, sautéing |
| Olive Oil (light) | 465°F | Slightly fruity | Medium-heat cooking |
| Coconut Oil | 350°F | Rich, coconut-like | Baking, low-heat frying |
Avocado oil is a great 1:1 swap for canola oil in almost every recipe. It’s clean, heart-healthy, and doesn’t overpower with flavor. While it’s more expensive, it adds an upscale feel to homemade Outback Steakhouse recipes.
Pro Tip: Avoid extra virgin olive oil for high-heat cooking—it’s better reserved for dressings and low-temp sautés.
Don’t miss our Air Fryer Salmon Bites for a light, flavorful dish that uses minimal oil and still delivers that crispy texture.
Choosing the Best Steak Cut for Outback Recipes
Most Tender and Flavorful Steak Cuts
Not all steaks are created equal, especially when you’re recreating Outback Steakhouse recipes. The perfect cut has to deliver bold flavor, juicy texture, and hold up well to seasoning and searing. Below are the top steak cuts that will give you that authentic Outback-style experience at home.
| Steak Cut | Tenderness | Flavor Profile | Best For |
|---|---|---|---|
| Ribeye | Very High | Rich, marbled | Grilling, pan-searing |
| Filet Mignon | Extremely High | Mild, buttery | Grilling, oven-finish |
| Sirloin | Moderate | Lean, beefy | Grilling, stir-fry, skewers |
| New York Strip | High | Firm, flavorful | Cast-iron sear, grill |
| Flat Iron | High | Deep, meaty | Quick grill, weeknight dinners |
The ribeye is often considered the king of Outback Steakhouse recipes because it delivers intense flavor and tenderness thanks to its marbling. Filet mignon, while more delicate, brings an elegant touch to the plate and is perfect when paired with sauces like garlic butter or mushroom cream.
Sirloin is a great all-around option—leaner but still flavorful when cooked medium or less. It’s also one of the more budget-friendly cuts, making it perfect for frequent steak nights.
How to Select Steak for Restaurant-Style Cooking
When shopping for steak to replicate Outback Steakhouse recipes, follow these tips:
- Look for Marbling
Small white flecks of fat running through the meat = big flavor. Ribeye is naturally rich in this. - Choose Thickness
Aim for cuts that are at least 1 inch thick. Thinner cuts overcook quickly and won’t sear properly. - Go for USDA Choice or Prime
These labels indicate higher-quality meat, often used in restaurants like Outback. - Don’t Be Afraid of Bone-In
Bone-in ribeyes or strips bring more flavor. Just adjust cook times slightly. - Smell + Color Check
Fresh steak should be deep red and smell clean. Avoid anything with a strong odor or gray coloring.
Still unsure what to pair your steak with? Don’t miss our Short Ribs Guide for even more meaty mains that taste straight from a steakhouse kitchen.
How to Make Your Steak Taste Like Outback
Restaurant Secrets for Flavor and Tenderness
Even if you’ve got the best cut of meat and a killer marinade, the technique makes all the difference. That’s why chefs at Outback follow precise methods that elevate ordinary cuts into crave-worthy steaks.
Here are the key elements to mimic authentic Outback Steakhouse recipes right in your home kitchen:
- Start with Room Temperature Meat
Cold steak won’t cook evenly. Take it out of the fridge 30–45 minutes before cooking. - Dry It Thoroughly
Pat your steak dry with paper towels. This helps build a crust during searing. - Use a Hot Pan or Grill
You want your pan almost smoking. Cast iron works best for that intense, even heat. - Flip Once
Let the steak develop a proper crust before turning. Flipping too much ruins the sear. - Use a Meat Thermometer
Medium-rare? Pull it off the heat at 130–135°F and let it rest. - Butter Baste Near the End
Add garlic, rosemary, and butter to the pan and spoon it over the steak in the last minute or two for a rich, restaurant-like finish.
These techniques take your Outback Steakhouse recipes from “just okay” to “did you seriously make this at home?”
Tools, Timing, and Plating Tricks
Want to elevate your dinner presentation to Outback-level?
| Tip | Why It Works |
|---|---|
| Use Cast Iron or Grill Pan | Maintains even heat and gives grill marks |
| Plate on Warm Dishes | Keeps the steak hot longer |
| Slice Against the Grain | Maximizes tenderness |
| Rest for 5 Minutes | Redistributes juices |
| Garnish with Parsley or Butter | Makes it feel “restaurant” |
Presentation matters just as much as taste. Pair your steak with grilled asparagus, a loaded baked potato, or creamy mac & cheese and you’ve got a true Outback-style experience.
Discover great ideas like our Dinner Recipes Collection for more steakhouse-style meals the whole family will devour.
Frequently Asked Questions
How does Outback make their steaks so tender?
Outback Steakhouse tenderizes their steaks through a combination of wet-aging, strategic marination, and high-heat cooking methods. Wet-aging breaks down muscle fibers naturally over time, while marinades help infuse flavor and soften tougher cuts. Finally, searing the steaks at very high temperatures locks in juices and gives them that iconic crust. If you’re replicating Outback Steakhouse recipes at home, don’t skip the marinade or resting time after cooking—it makes a huge difference.
What does Outback cook their steaks in?
Outback typically uses cast-iron skillets or open grills, cooking with high-smoke-point oils like canola or soybean oil. These oils help create a deep, even sear without burning. Outback also avoids excessive butter, instead relying on the meat’s natural fat and dry rubs to flavor the steak. This minimal-fat method gives their steaks a clean, robust taste—easy to replicate if you follow the same technique in your copycat Outback Steakhouse recipes.
What is Outback’s famous appetizer?
The most famous appetizer on the Outback menu is the Bloomin’ Onion—a massive, flower-cut onion battered and deep-fried to golden perfection. It’s served with a spicy, creamy bloom sauce and is perfect for sharing. While it may look like a restaurant-only treat, it’s surprisingly easy to make at home with a few basic tools and spices.
What cooking oil does Outback Steakhouse use?
Outback primarily uses canola or soybean oil due to their high smoke points and neutral flavor profiles. These oils are ideal for deep frying and high-heat grilling, making them perfect for recipes like Bloomin’ Onions or grilled ribeye. If you want a healthier alternative at home, try avocado oil for grilling or grapeseed oil for searing.
What is the tastiest and most tender cut of steak?
The tastiest and most tender cut used in Outback Steakhouse recipes is the ribeye. It’s well-marbled with fat, which melts during cooking and infuses the meat with rich flavor. Other popular cuts include filet mignon (buttery and ultra-tender) and New York strip (firm and beefy). Ribeye is your go-to for both tenderness and flavor, especially when grilled or pan-seared.
How do you get steak to taste like a restaurant?
To make your steak taste like a restaurant version, follow these essential tips:
Use a quality cut like ribeye or strip steak
Dry the steak before seasoning
Sear at high heat
Let the steak rest after cooking
Use a meat thermometer for perfect doneness
These tricks help mimic the professional touch found in top-tier Outback Steakhouse recipes.
Conclusion
Bringing the bold flavors of Outback to your own table is easier than you might think. With the right ingredients, some pro-level cooking tips, and a few insider tricks, you can recreate the juicy steaks, cheesy sides, and crispy appetizers that made Outback Steakhouse recipes so legendary.
Whether you’re grilling a ribeye, baking Alice Springs Chicken, or frying up a Bloomin’ Onion, these copycat recipes will bring restaurant-quality flavor into your kitchen—no reservations needed.
Looking for more steakhouse inspiration? Don’t miss our Shaved Beef Guide for even more ways to bring the sizzle to your next meal.
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Outback-Style Ribeye Steak
- Total Time: 18 minutes
- Yield: Serves 2
Description
A juicy, perfectly seared ribeye steak seasoned with a bold, smoky dry rub—just like your favorite Outback Steakhouse recipes. Easy to cook at home with simple ingredients and big flavor.
Ingredients
- 2 Ribeye steaks (1-inch thick, USDA Choice or Prime)
- 1 tbsp Kosher salt
- 1 tbsp Cracked black pepper
- 1 tbsp Paprika
- 1½ tsp Garlic powder
- 1½ tsp Onion powder
- ½ tsp Cayenne pepper (optional for heat)
- 1 tbsp Olive oil
Instructions
- Remove steaks from the fridge 30 minutes before cooking. Pat dry.
- In a bowl, combine all seasonings and rub both sides of each steak generously.
- Heat a cast-iron skillet or grill to high heat and brush with olive oil.
- Sear steaks for 3–4 minutes on each side for medium-rare, flipping only once.
- Remove from heat and let rest for 5 minutes under foil before serving.
Notes
- For medium or well-done, increase cooking time by 1–2 minutes per side.
- Use a meat thermometer: 130–135°F for medium-rare, 140–145°F for medium.
- This recipe pairs perfectly with grilled veggies or mac and cheese.
- Prep Time: 10 minutes
- Cook Time: 8 minutes (Cook)
- Category: Main Course
- Method: Grilling or Pan-Searing
- Cuisine: American / Steakhouse
Keywords: outback steakhouse recipes, ribeye steak recipe, steakhouse-style dinner, copycat Outback steak, grilled ribeye, dry rub steak