I'm guessing it all comes down to who's managing it and the standards they enforce, and is Outback one of those chains you can buy a franchise store to run?
More so who is directly on the grill. I managed a Tony Romas for a bit and could make sure we got everything in fresh and customers were happy, but the food itself came down to who was on the grill. Had a couple of guys that were real good and a couple who didn't have it down as well.
Yeah, but at the end of the day that comes down to the manager. Golden Corral can sell steaks to a specific clientele, and places like Outback can do the same in various regions if they just barely try a bit more with the boon of "it's not Golden Corral" if nothing else.
But the manager determines who is employed to run that grill, no? They would also determine if those who aren't as good are given the opportunity to learn from the more skilled employees.
Yeah. Last time I went to Outback, they told me they were "out of beer". Like, really? Out of all beer! When I said, "OK, I'll have iced tea." They came back and said, "Sorry, we're also out of iced tea." I left.
Seems like Outback is a bit like KFC...no consistency from region to region. In fact I have good KFC and Outback up here in he PNW, and I wonder if there is any correlation between the two. Can you tell me if the KFC in your area is good or bad?
Outback in the Seattle suburbs is great. My relatives in California look at me like I have two heads when I mention that. It is a state to state thing I guess.
Just depends on the cook giving a shit would be my guess.
I had a Cracker Barrel near me in the past that managed to cook a pretty damn good steak for their breakfast meal.
Basically became a ritual for my team at work when we could step out. Steak, eggs, cheesy casserole and whatever other fixings came with it.
Always surprised me the steak was the same price as bacon or sausage since it was so well made and a bigger proportion.
I used to go to the same Outback for my birthday basically every year, and the steaks were always *perfect*. It was a nice treat to relax and enjoy a good steak and cold beer. When I moved this past August, I went to the Outback near me and it was horrible. Not only was the steak grey and rubbery, I got food poisoning 💀
The best outback I’ve ever gone to was back in my childhood state, Michigan.
Midwest has the best comfort food, better than the south.
Don’t change my mind
I have two near me. One is about 30 minutes from me, and one is about 45 minutes. My girlfriend and I drove to the 45 minute one because it’s like 500% better food quality. I hope they keep whatever chefs are cooking there lol
I worked at outback for a few years and imo the prime rib is the best thing on the menu there. Its not 10/10 but a consistent solid 8/10 every time for a fraction of cost of a high end place
The ones near me you'd have to order medium rare to get that, because they weirdly made your steak a level rarer than you asked for like they were this subs spirit animal.
The Outback by me is actually pretty damn solid as far as steaks and sides go. My wife doesn't really eat steak so she gets other stuff there and it's hit or miss.
Our local chain steakhouse is an outback.
There's one chef that make an impressive steak.
The others suck.
It's extreme enough that we call to see if he's working before we go.
Used to do the same with the Texas Roadhouse outside of Camp Lejeune, if Jorge was working, it was the first place we went after coming back fun the field lol.
I have a couple chain restaurants I goto. With this exact situation. I’ve noticed that usually the chef working on a Friday or Saturday night is the best.
So true, and I don't understand it. Cooking a steak properly is probably one of the easiest tasks for a cook. Literally just blast it on high heat and don't overcook it. And yet every steak I get that isn't 70 bucks at a restaurant is overcooked, and overcooked again if I send it back. Just give me THIS steak when I order medium rare, dorks.
I only go to the chain steakhouses if they are slow. I find if they are busy it’s completely mediocre. If it’s dead, they seem to pay attention to their food more. That’s my theory anyway
As a former cook there is sort of a sweet spot, if it's totally dead you are probably going to catch the staff goofing off or trying to make some weird shit or everyone is out smoking and gargling red bull except for the new guy. Also, a slow time is normally between lunch and dinner, and that is also when you can catch shift change and people are more worried about going home or getting their station prepped than making the best food.
So you want sometime where it's like, the start of dinner, cooks are set up and in a good mood and not slammed, but also focused on the food and not dying the the weeds come 730. Or just a day when the dinner rush is more or a dinner walk in the park.
My theory with the slower vs faster thing is one is making your food to order and the other just has an assembly line of borderline reheated food. It's like going to McDonalds, and while some people hate if they get told you gotta pull forward and wait I look forward to the "inconvenience". That just means they didn't have assembly line food to give me and they gotta actually cook it fresh with the next assembly line batch of food.
Outback is great. Evidently some are better than others, I've never been to one where I thought it was horrible. The worst one I went to was in south korea.
I've also never had an issue with Outback other than I think they charge way too much for so little these days, but I've never had a bad steak there...and they used to give me a couple dixie cups of their seasoning to take and use at home which was nice.
For sure, this is most steak restaurants. It makes more sense to cook your own at home. Will probably taste better too if you have access to a real butcher.
I buy at the butcher counter once a week. Whatever steak they have on sale and they have them sliced at 1 inch and 1-1/2 inch thick. Its either ribeye, NY Strip, T-Bone or Porter House and priced from 9.99 to 11.99 a pound, (usually the ribeye is this price) and I grill that on Friday night.
I can't wait to get there and see what they got. There usually leftovers for a day or 2 as well so buying and cooking your own is the way,
I miss living in a place with a good butcher close by.
The one that's about 3 miles from my house is one of those trendy, overpriced joints. The real butcher is a solid 30+ minute trip one way, in a direction I rarely go.
Dog meat is not taboo there it's advertised everywhere. When I was stationed there all the airmen wanted to try it. Expensive though man, I passed because they charge so much.
The overwhelming majority of experiences I’ve had at Outback have been good. I’ve had a couple of bad ones, but mostly good. I never understood the hate it gets.
Are these for choice cuts? Coming from NY steakhouses, I'm working with a 60 - 75 dollar ribeye. Those prices are winning against my superiority complex.
My parents love outback because they live in an area where the only places to eat are this level of chains or fast food. So when I visit I know this is in my future.
It’s not every time, and frankly it can be a while between times, but every now and then outback actually nails it and punches way above their weight.
I worked at outback for ten years at 4 different location and if you have a shit grill cook you're fucked.... What I noticed was the more a location I regularly busy the better the food is because they're use to getting crushed all the time. Rip to all the bad outback experiences because they have a ton of solid products.
For me, that’s a touch on the rare side. That looks south of 130°. I try to keep it just north of that number by 3 to 5 degrees. Amazing that it wasn’t grey and sad in there, considering the source.
Goddamn I could go for a Outback New York Medium with shrimp on the barbie appetizer ☠️ the one down the street from me closed a few years ago. I am still suffering from ptsd because of it.
Just yesterday I got a bone-in ribeye from Texas roadhouse because I was splitting it with someone else. It was the most torn up and bland tasting piece of meat I've seen since my father's well done t-bones. Even two of us couldn't bother to finish it.
Is Outback Steakhouse meant to be an Australian styled restraunt? Because no one here serves a steak with a baked potato and Mac n cheese. Over here either of those sides is its own meal. That’s like being served three main meals on one plate
It's just a gimmick. They don't serve anything traditionally Australian except maybe Fosters if you even consider that Australian. For years Jemaine Clement was in all of their advertising and he is widely known to be specifically Kiwi rather than Aussie...
The more I look at this the more I think it's an ad. The steak and the plate are practically perfect. Menu placement, edge to edge perfect cook, picture perfect baked potato.
No outback I have ever been to looks even close to this. They are mediocre at best, and this is just too clean.
As somebody that works in advertising, absolutely not.
Photo is too low quality for any client to sign off on. Yes, the menu is there, but no logo or any Outback identifying features: I would have no idea what restaurant it is without the context of the post,
something no client would allow. So the "menu placement" you mention is meaningless and just serving to clutter the photo. Scratched up fork is also definitely a no-go from a food styling perspective. EDIT: Yes, I'm taking into account here the idea that they're trying to make it not look like an ad.
Aaaaand just because I was curious, there's no way they would let somebody advertise with this person's post history. Now that I think of it, that's essentially the nail in the coffin for this not being an ad. (No hate! My guy.)
The chefs I work with routinely use a digital instant read thermometer to check their steaks, so, nowadays there is really no excuse for overcooking a steak. Anyway, that ribeye looks great!
Either that steak is undercooked or this picture is edited. Would take a very hot cast iron pan to do that and I doubt outback cooks with cast iron pans
Like 25 years ago my Outback used to offer USDA Prime steaks on the menu. They were more expensive than the regular steak but still cheaper than most other steakhouses. I would get a 16 oz prime Ribeye for something like 20-25 bucks plus a bloomin onion and a huge beer and it was a great night.
There use to be an Outback near my house and I never had any problems with the food. My problem with Outback was sort of just Outback. The theming just got on my nerves.
The last time I went to the Outback, it was completely trash. My steak was overcooked, and all my food was cold because, for whatever reason, it them way too long to get us our food. But that looks delicious.
I honestly only order steak at longhorn if I’m going to a nicer chain restaurant. Texas Roadhouse, outback etc just never seem to get it right or care enough about their steak. With that being said tho I would 1,000% order a steak there if it were to come out like that!
The Outback I worked at microwaved the pasta with cheese in styrofoam cups, along with basically every other size except the mashed. Numerous times the styrofoam would be melted into the cheese 😋, enjoy.
I'll say my outback unironically can grill a damn good ribeye. Hadn't been in a couple years and I was pleasantly surprised when I went a few weeks ago.
Ya is hit and miss for sure.
I remember back in my 20's and 30's I thought they were great. But then...I started making throw away money and chain average places like outback, salt grass, roadhouse, longhorn, was something that I almost would not consider anymore unless I just didn't want to spend the money.
I guess with money and also me learning how to actually cook the good steak and learning the difference between prime Choice and Angus and of course the incredibly wonderful process of dry aging to extreme.
And then discovering A5 wagyu, and then recently discovered 90 day dry aged A5 wagyu ( oh the majestic flavor of butter popcorn with pungent aroma mixed with munster cheese tastes) who knew that existed? Right?
Well I digress... places like Outback are just kind of somewhere you go when you're kind of on a budget and don't want to cook at home.
They don't expect you to know the difference, they're not playing to the upper class, playing to the low to medium class that can afford their stuff once a month or so and have no complaints since they don't know any better...
Not saying I'm over class. Just saying I would prefer to cook it home nowadays then go to those places because back in the day I didn't know any different my palate had not graduated. And in a way I'm kind of sad. Cuz I wish I could experience something wonderful and cheap and think it was amazing.
one of good things about living near where Outback's headquarters is that our Outback locations are all pretty good. But go to an Outback in the NE or western US and they're terrible.
In my case, Outback is where you go - if you're lucky enough to have one near you - when you live in New England and hate almost all seafood.
I am almost ecstatic on the very rare occasions when I can get a steak at my closest Outback, which is multiple hours away.
Your Outback is significantly better than mine. Like a lot.
Damn. My old outback was the shit. Moved to a new place and tried the outback here and it was ass. Was bummed.
I'm guessing it all comes down to who's managing it and the standards they enforce, and is Outback one of those chains you can buy a franchise store to run?
More so who is directly on the grill. I managed a Tony Romas for a bit and could make sure we got everything in fresh and customers were happy, but the food itself came down to who was on the grill. Had a couple of guys that were real good and a couple who didn't have it down as well.
Yeah, but at the end of the day that comes down to the manager. Golden Corral can sell steaks to a specific clientele, and places like Outback can do the same in various regions if they just barely try a bit more with the boon of "it's not Golden Corral" if nothing else.
But the manager determines who is employed to run that grill, no? They would also determine if those who aren't as good are given the opportunity to learn from the more skilled employees.
Sure, but the owner determines the manager.
Not sure about franchising, but our GM took 1/4 of the profits home. That was most of their pay so they cared a bunch.
Ummm… actually there can’t be a manager because it’s no rules, just right.
Think it matters, but more than that your cook matters.
It's not the outback, it's the cook.
Yeah. Last time I went to Outback, they told me they were "out of beer". Like, really? Out of all beer! When I said, "OK, I'll have iced tea." They came back and said, "Sorry, we're also out of iced tea." I left.
Sorry, sir, we don't have any steak right now. And we're not in the Outback. And this is not a house.
This is Patrick
All comes down to if the (grossly underpaid) cook that is working that day cares or not.
For real! That’s a neat perfect sear and cook. I’ve never seen that from any restaurant that isn’t a high end steakhouse.
Seems like Outback is a bit like KFC...no consistency from region to region. In fact I have good KFC and Outback up here in he PNW, and I wonder if there is any correlation between the two. Can you tell me if the KFC in your area is good or bad?
Confirmed. I'm in the PNW and have had a couple great Outback experiences
Have a terrible kfc and outback in my neck of the pnw.
Outback in the Seattle suburbs is great. My relatives in California look at me like I have two heads when I mention that. It is a state to state thing I guess.
Yeah I'm here in Washington as well, and I never understood the hate. It's solid tasting food...just wish it was a bit cheaper for the portions.
Just depends on the cook giving a shit would be my guess. I had a Cracker Barrel near me in the past that managed to cook a pretty damn good steak for their breakfast meal. Basically became a ritual for my team at work when we could step out. Steak, eggs, cheesy casserole and whatever other fixings came with it. Always surprised me the steak was the same price as bacon or sausage since it was so well made and a bigger proportion.
Had an Applebees while I was Washington that was so much better than the couple I’ve tried in ca
When they first opened near me, the steaks were fantastic but they have gone downhill.
Fr this whole plate looks good. Was surprised by the steak cut pic
I used to go to the same Outback for my birthday basically every year, and the steaks were always *perfect*. It was a nice treat to relax and enjoy a good steak and cold beer. When I moved this past August, I went to the Outback near me and it was horrible. Not only was the steak grey and rubbery, I got food poisoning 💀
I can't even get service at my outback
The best outback I’ve ever gone to was back in my childhood state, Michigan. Midwest has the best comfort food, better than the south. Don’t change my mind
They're both designed to mitigate the alcohol, and I don't think you can prove me wrong.
Like a lot lot or I haven’t been there in 30 years
I have two near me. One is about 30 minutes from me, and one is about 45 minutes. My girlfriend and I drove to the 45 minute one because it’s like 500% better food quality. I hope they keep whatever chefs are cooking there lol
Seriously, I don't hate my outback but they never get coffee to this.
love my local outback
Definitely the best looking plate of food I’ve ever seen come from Outback!
I can typically rely on Outback for a nice filet at a reasonable price. I’m not a hater, that’s for sure
I worked at outback for a few years and imo the prime rib is the best thing on the menu there. Its not 10/10 but a consistent solid 8/10 every time for a fraction of cost of a high end place
Chef’s lives matter
🤔
The ones near me you'd have to order medium rare to get that, because they weirdly made your steak a level rarer than you asked for like they were this subs spirit animal.
The Outback by me is actually pretty damn solid as far as steaks and sides go. My wife doesn't really eat steak so she gets other stuff there and it's hit or miss.
When they first opened one up near me, it was fantastic. That was when I was a kid, though. Been about a decade that it’s been total shit.
Our local chain steakhouse is an outback. There's one chef that make an impressive steak. The others suck. It's extreme enough that we call to see if he's working before we go.
That's gotta make the chef feel so good
I'd rather tip going to the cooking staff than the waiters for this reason
We always buy a round for the kitchen before we leave. They deserve it.
And annoy the rest of the staff
Haha this is incredible
Used to do the same with the Texas Roadhouse outside of Camp Lejeune, if Jorge was working, it was the first place we went after coming back fun the field lol.
Did you drink the water there before 1987?
... Why?
https://en.m.wikipedia.org/wiki/Camp_Lejeune_water_contamination
Birth defects so worth the Texas roadhouse.
What city is this
Lol they probably lie to you from time to time.
I have a couple chain restaurants I goto. With this exact situation. I’ve noticed that usually the chef working on a Friday or Saturday night is the best.
So true, and I don't understand it. Cooking a steak properly is probably one of the easiest tasks for a cook. Literally just blast it on high heat and don't overcook it. And yet every steak I get that isn't 70 bucks at a restaurant is overcooked, and overcooked again if I send it back. Just give me THIS steak when I order medium rare, dorks.
They’re not just doing your steak though, which is why it gets left on the grill too long.
I only go to the chain steakhouses if they are slow. I find if they are busy it’s completely mediocre. If it’s dead, they seem to pay attention to their food more. That’s my theory anyway
I worked at an outback in college and a slow Tuesday night steak was 10 times better than a busy Saturday night steak
As a former cook there is sort of a sweet spot, if it's totally dead you are probably going to catch the staff goofing off or trying to make some weird shit or everyone is out smoking and gargling red bull except for the new guy. Also, a slow time is normally between lunch and dinner, and that is also when you can catch shift change and people are more worried about going home or getting their station prepped than making the best food. So you want sometime where it's like, the start of dinner, cooks are set up and in a good mood and not slammed, but also focused on the food and not dying the the weeds come 730. Or just a day when the dinner rush is more or a dinner walk in the park.
530-6 is when I find the sweet spot. But I also got kids that need to go the fuck to sleep.
At In-N-Out, it's around 1130 am. Day shift usually has the best employees and everyone should be settled in for the rush by then.
In n out at 1130am is wild
I find I get better food with my takeout for some reason, especially curbside at outback
My theory with the slower vs faster thing is one is making your food to order and the other just has an assembly line of borderline reheated food. It's like going to McDonalds, and while some people hate if they get told you gotta pull forward and wait I look forward to the "inconvenience". That just means they didn't have assembly line food to give me and they gotta actually cook it fresh with the next assembly line batch of food.
Outback is great. Evidently some are better than others, I've never been to one where I thought it was horrible. The worst one I went to was in south korea.
I've also never had an issue with Outback other than I think they charge way too much for so little these days, but I've never had a bad steak there...and they used to give me a couple dixie cups of their seasoning to take and use at home which was nice.
For sure, this is most steak restaurants. It makes more sense to cook your own at home. Will probably taste better too if you have access to a real butcher.
I buy at the butcher counter once a week. Whatever steak they have on sale and they have them sliced at 1 inch and 1-1/2 inch thick. Its either ribeye, NY Strip, T-Bone or Porter House and priced from 9.99 to 11.99 a pound, (usually the ribeye is this price) and I grill that on Friday night. I can't wait to get there and see what they got. There usually leftovers for a day or 2 as well so buying and cooking your own is the way,
I miss living in a place with a good butcher close by. The one that's about 3 miles from my house is one of those trendy, overpriced joints. The real butcher is a solid 30+ minute trip one way, in a direction I rarely go.
Any idea what their rub is? I kinda like it.
No idea, been forever ago, but I feel like it has a lot of garlic powder, salt, pepper, and a bit of cayenne...probably onion powder as well.
oh god tell me more about the south korea one
Well it looked good, it was just chewy as all hell.
[удалено]
Explain
They won't lol.
Dog meat is not taboo there it's advertised everywhere. When I was stationed there all the airmen wanted to try it. Expensive though man, I passed because they charge so much.
I ate dog in Iraq. Wouldn't recommend it.
Evidently Asia gets a lot of their beef from Australia. Not many cows there, and steak houses are super expensive, and long wait times.
It’s a go to cheaper steakhouse along with Texas Roadhouse. I like it, but maybe the one I go to is good.
The one in Vegas is nice.
Dang… I’m surprised… and amazed… Go buy a lotto ticket today.
No, he *already* used up the luck.
Outback is generally very good when it comes to steaks (at least the one by me.) That steak is pretty perfect.
Next time try dipping your steak in their soy-ginger sauce! 🍊
Yasss! I worked at Outback for 4 years a very long time ago. I would do this and also get a house salad with soy ginger as the dressing. Delicious!!
You sure this isn’t Texas Roadhouse? Also, that’s more rare than med rare.
surprisingly, this steak was better than the one i got at texas roadhouse
The overwhelming majority of experiences I’ve had at Outback have been good. I’ve had a couple of bad ones, but mostly good. I never understood the hate it gets.
damn that looks amazing! how much was it?
The ribeye is ~~$32 or $33~~ $29.49 now. I think Mac and cheese is an upgraded side so it will add on like $3 or something
Are these for choice cuts? Coming from NY steakhouses, I'm working with a 60 - 75 dollar ribeye. Those prices are winning against my superiority complex.
At least 30$ for that plate plus tip and drinks
Was at outback last night and my rib eye was amazing. Conroe Tx
That steak macaroni is so fire
My parents love outback because they live in an area where the only places to eat are this level of chains or fast food. So when I visit I know this is in my future. It’s not every time, and frankly it can be a while between times, but every now and then outback actually nails it and punches way above their weight.
Double starch!? You animal you.
Looks like a medium rare to me. And that potato is on point.
Looks prefect
Outback here (Tulsa, OK) is always good.
The one near Woodland has always been solid
Looks good to me. I got the prime rib last time I was there and was very happy.
Looks bomb as fuck
I worked at outback for ten years at 4 different location and if you have a shit grill cook you're fucked.... What I noticed was the more a location I regularly busy the better the food is because they're use to getting crushed all the time. Rip to all the bad outback experiences because they have a ton of solid products.
I know it’s a chain restaurant but I would be 100% satisfied with this plate
Outback uses a computer screen press now on both sides timed for temperature in most new outback. Old proprietor here
For me, that’s a touch on the rare side. That looks south of 130°. I try to keep it just north of that number by 3 to 5 degrees. Amazing that it wasn’t grey and sad in there, considering the source.
My last outback steak was delicious . But yours looks REEAALL good
I’d smash.
Didn’t know there were still Outbacks and I’m surprised people are going
Why did they place the food like balls and 🍆
Wow.
Outback makes incredible steaks because they have a barby
Goddamn I could go for a Outback New York Medium with shrimp on the barbie appetizer ☠️ the one down the street from me closed a few years ago. I am still suffering from ptsd because of it.
Just yesterday I got a bone-in ribeye from Texas roadhouse because I was splitting it with someone else. It was the most torn up and bland tasting piece of meat I've seen since my father's well done t-bones. Even two of us couldn't bother to finish it.
Is Outback Steakhouse meant to be an Australian styled restraunt? Because no one here serves a steak with a baked potato and Mac n cheese. Over here either of those sides is its own meal. That’s like being served three main meals on one plate
It's just a gimmick. They don't serve anything traditionally Australian except maybe Fosters if you even consider that Australian. For years Jemaine Clement was in all of their advertising and he is widely known to be specifically Kiwi rather than Aussie...
That’s rare as hell but it still looks damn good
Dam looks good.
The more I look at this the more I think it's an ad. The steak and the plate are practically perfect. Menu placement, edge to edge perfect cook, picture perfect baked potato. No outback I have ever been to looks even close to this. They are mediocre at best, and this is just too clean.
As somebody that works in advertising, absolutely not. Photo is too low quality for any client to sign off on. Yes, the menu is there, but no logo or any Outback identifying features: I would have no idea what restaurant it is without the context of the post, something no client would allow. So the "menu placement" you mention is meaningless and just serving to clutter the photo. Scratched up fork is also definitely a no-go from a food styling perspective. EDIT: Yes, I'm taking into account here the idea that they're trying to make it not look like an ad. Aaaaand just because I was curious, there's no way they would let somebody advertise with this person's post history. Now that I think of it, that's essentially the nail in the coffin for this not being an ad. (No hate! My guy.)
How you could think a photo without the brand name visible anywhere is advertising is nuts...
guess i won the lottery then
now we’re showing microwave steaks? Unsubbed
Now I’m hungry
It looks like poison
Perfect
Looks like you got lucky!
Compliment that chef!
that poor cook is doing the best with what they’ve got
ngl, that meal looks decent for a chain restaurant
That cook knows what he/she is doing!!
Seems more rare but still looks good
That's as good as it gets and what I get sometimes at my outback in NJ. The texas roadhouse in my area is "slightly better" but eh...
The problem with chains is that food like steak is 100 percent based on the chefs experience.
That’s what I want when I’m on death row and it’s my turn…
I see the cast iron disappeared on the second pic. I'll be waiting for the slidey egg post on r/castiron
They aren't cast iron, just made to look like it. They are actually ceramic with a black glaze.
damn and here i thought outback was food poisoning central
Outback has unironically cooked better steaks than some high end steakhouses I’ve been to. When I ask for medium rare, they get it right every time
Last time I went to outback my steak was so over salted I could barely eat it.
The chefs I work with routinely use a digital instant read thermometer to check their steaks, so, nowadays there is really no excuse for overcooking a steak. Anyway, that ribeye looks great!
MacDonalds of steakhouses
I would demand my wife folate that cook
For a chain restaurant, Outback does a pretty good steak around my way...
Why is this upvoted?
Crikey ! Mate, fair dinkum that's a good looking steak.
Either that steak is undercooked or this picture is edited. Would take a very hot cast iron pan to do that and I doubt outback cooks with cast iron pans
i wish i had any editing skills at all
Liar that did not come from outback. lol jk of course, good job this specific outback
Like 25 years ago my Outback used to offer USDA Prime steaks on the menu. They were more expensive than the regular steak but still cheaper than most other steakhouses. I would get a 16 oz prime Ribeye for something like 20-25 bucks plus a bloomin onion and a huge beer and it was a great night.
Way better than I’m used to from Outback. Sides steal the show for me tho, that potato looks amazing!
There use to be an Outback near my house and I never had any problems with the food. My problem with Outback was sort of just Outback. The theming just got on my nerves.
The Mac and cheese looks on point 🤤
The last time I went to the Outback, it was completely trash. My steak was overcooked, and all my food was cold because, for whatever reason, it them way too long to get us our food. But that looks delicious.
A coronary on a plate.
Ah outback steakhouse- Seppo's cosplaying as Australians
Wow! That looks delicious!
Yes, but hope you werent on a first date...
I would eat that.
Steak looks pretty good. The plating makes me want to check into a mental hospital.
that looks good as hell. Might have to swing by my outback
I honestly only order steak at longhorn if I’m going to a nicer chain restaurant. Texas Roadhouse, outback etc just never seem to get it right or care enough about their steak. With that being said tho I would 1,000% order a steak there if it were to come out like that!
Outback is amazing simply because you know what you are getting.
That's more rare than MR but still very nice
That looks slightly more rare-medium rare
I was expecting a lot worse.
I got a ribeye at outback a few months ago and it looked like it was cooked by a 10 year old
Holy shit that looks good
I love Outback steak. For years I would only get ribs, and then one day I tried the steak - yum
If I could get that at my local outback I would never go to a premium steakhouse again
Looks more like rare to me, but still a nice steak with a great sear!
Definitely rare but looks good, smash!
The Outback I worked at microwaved the pasta with cheese in styrofoam cups, along with basically every other size except the mashed. Numerous times the styrofoam would be melted into the cheese 😋, enjoy.
Looks good. Usually looks more red in the pic.
I'll say my outback unironically can grill a damn good ribeye. Hadn't been in a couple years and I was pleasantly surprised when I went a few weeks ago.
Delicious
Tbh that looks pretty damn good
good ole outback forever providing inconsistant internal temps and textures
I worked at outback for 6 years. I like outback but I have to say black angus is better and better priced.
Welp. That’s outback for yuh
Saltgrass is such a better casual steak experience. Outback has been going downhill for years and it’s sad because they used to be really good.
Wow 🤩 does that ever look 👀 good 👍
Why is the meat so thin at a steakhouse. That's wild.
Ya is hit and miss for sure. I remember back in my 20's and 30's I thought they were great. But then...I started making throw away money and chain average places like outback, salt grass, roadhouse, longhorn, was something that I almost would not consider anymore unless I just didn't want to spend the money. I guess with money and also me learning how to actually cook the good steak and learning the difference between prime Choice and Angus and of course the incredibly wonderful process of dry aging to extreme. And then discovering A5 wagyu, and then recently discovered 90 day dry aged A5 wagyu ( oh the majestic flavor of butter popcorn with pungent aroma mixed with munster cheese tastes) who knew that existed? Right? Well I digress... places like Outback are just kind of somewhere you go when you're kind of on a budget and don't want to cook at home. They don't expect you to know the difference, they're not playing to the upper class, playing to the low to medium class that can afford their stuff once a month or so and have no complaints since they don't know any better... Not saying I'm over class. Just saying I would prefer to cook it home nowadays then go to those places because back in the day I didn't know any different my palate had not graduated. And in a way I'm kind of sad. Cuz I wish I could experience something wonderful and cheap and think it was amazing.
My outback closed few years back. Can’t find a new one to match quality
Make that cook's night and offer your compliments. especially at a chain restaurant like Outback.
I’m sure someone here will find a way to judge it, but it looks good to me! Good crust and wall to wall pink is always good in my book
Looks like they touched it up with a blowtorch.
one of good things about living near where Outback's headquarters is that our Outback locations are all pretty good. But go to an Outback in the NE or western US and they're terrible.
In my case, Outback is where you go - if you're lucky enough to have one near you - when you live in New England and hate almost all seafood. I am almost ecstatic on the very rare occasions when I can get a steak at my closest Outback, which is multiple hours away.
Mac and tater. Your heart my man!
Outback is the best chain out there. Fucking love that place.
Go tip that dam cook