I Tried Every Steak at Outback Steakhouse & There Was One Clear Winner

The Aussie-inspired chain prides itself on boldly seasoning all its steaks, but which beefy cut tastes best?

EAT THIS, NOT THAT! –  The menu at my local Outback in Brooklyn, N.Y., offers seven different cuts of beef, and the prime rib comes in two different styles, adding up to eight total options.

Over the course of three visits, I ordered every single one of them, all cooked to medium rare, because I am neither a sadist nor a savage. Here’s the absolute best cut …

Bone-In Ribeye at Outback Steakhouse

PER 18-OUNCE SERVING: 910 calories, 69 g fat (28 g saturated fat), 3110 mg sodium, 3 g carbs (0 g fiber, 1 g sugar), 66 g protein

The bone-in ribeye is prominently featured on the cover of Outback’s menu, so naturally, it’s “the one that everyone wants,” a server told me.

As superficial as that sounds, it’s also the right call. The restaurant’s signature 18-ounce steak costs $31.99 and is probably worth every penny.

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The Look: Curvy and gorgeous, the bony steak is streaked with grill marks and shimmering fat. Albeit not as thick as the porterhouse or strip, its beautifully pink interior more than compensates.

The Taste: This fatty steak is simply the juiciest, most tender, and most meltingly delicious of the group. In fact, it’s hard to find the right words to accurately describe what sets it apart.

When my friend dug in for his first bite and began chewing, he just pointed the tip of his knife at the bone-in ribeye and began nodding his head in approval. It has all the qualities that I liked about the other steaks and none of the ones that I didn’t.

If you know a thing or two about Outback or steak in general, then it’s probably the most obvious choice, but that doesn’t make it any less right. It’s a bloody good steak, and if you already knew that, well, then good on ya, mate!


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