We take aging of our steaks very seriously. Each cut is aged until it reaches optimal tenderness. The aging process helps unlock the natural juices and flavor of the steak. Its muscle fibers are gently broken down and that's how it gets the flavor you love.

It was founded in March 1988 with its first location in Tampa by Bob Basham, Chris T. Sullivan, Trudy Cooper, and Tim Gannon. It was owned and operated in the United States by OSI Restaurant Partners until it was acquired by Bloomin' Brands, and by other franchise and venture agreements internationally.

But there was a huge difference. So one of the best decisions.

Tampa, Florida In 1988, Outback Steakhouse® was founded in Tampa, Florida by four friends who were all veterans of the hospitality industry and had the dream of opening their own restaurant. They wanted a place with a casual atmosphere and a strong focus on quality food and service.

According to Outback, there are only two ways to cook a steak. You either season and sear it or you wood-fire grill it. But no matter what, they'll cook it to your perfect temperature - guaranteed.

In fact according to Anthony Bourdain. The reason why everything at restaurants tastes better generally. Comes down to one thing butter. And lots of it.

Temperatures in the central deserts can reach 50 degrees in the summer, but plunge to as low as minus 10, with regular frosts in winter. 8) The Outback has the only known fossilised dinosaur stampede in the world! Thousands of footprints are preserved in mudstone near Lark Quarry Conservation Park.

Summary of Contrasts Between the Outback and Other Parts of Australia

Expertly prepared, every time, it's optimally aged, seasoned with our signature spice blend, and seared or grilled to perfection. We even have steak delivery, so you can enjoy your Outback steak at home.

Victoria's Barrel-Cut Filet Mignon It's the first steak listed on Outback's menu, and also one of the restaurant's signature items, as indicated by the cutesy boomerang logo next to its name.

Global significance. The paucity of industrial land use has led to the Outback being recognised globally as one of the largest remaining intact natural areas on Earth.

The term Outback has been in use since the 19th century and has many compounds and derivatives, such as “back of Bourke,” “back of beyond,” “back country,” and “backblocks.” Terms with similar meaning include “the bush” and “never-never.” Since the mid-1870s, cattle have been raised on the meagre vegetation of the far ...

Most big steakhouses broil their steaks, using overhead, infrared broilers that produce incredibly hot temperatures to cook steaks. Don't worry though, you don't need to go out and invest in one, but the principle is the same. You need incredibly high heat in direct contact with the meat.

The number one spot goes to grilling, the classic method for cooking your steak. While great grilling isn't quite as precise as sous-vide, it leads to the best, purest-tasting steaks out of non-sous vide methods. This is because grilling uses the steak's natural fats and juices for flavor.

For the ultimate juicy, beefy flavor, a ribeye is a great choice. These ultra-flavorful steaks are essentially individually cut prime rib roasts, and they come from the cow's upper rib area. Ribeyes are super fatty, which allows them to retain their juiciness even when cooked over very high heat.

Steak is one of the best protein sources, and protein is important for pretty much every cell in your body. It's a macronutrient, which means your body needs a large amount of it to function. Protein is essential for keeping our hair, nails, skin, bones, cartilage and blood in good shape.