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 .

Outback Steakhouse Recipes: The Best 9 Copycat Meals to Make at Home

Name: Outback-Style Ribeye Steak
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: American / Steakhouse
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

Outback-Style Ribeye Steak

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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.

Author: Amelia
Prep Time: 10 minutes
Cook Time: 8 minutes (Cook)
Total Time: 18 minutes
Yield: Serves 2
Category: Main Course
Method: Grilling or Pan-Searing
Cuisine: American / Steakhouse

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.

Find it online: https://recipesbyamelia.com/outback-steakhouse-recipes/