Center-cut for tenderness. Lean, hearty and full of flavor. Seasoned and seared.

There are seven types of steak to choose from. Including Signature Sirloin, Ribeye, New York Strip, Bone-in Natural Cut Ribeye, Filet Mignon, Porterhouse, and Slow-Roasted Prime Rib. And each one is unique in its own way.

Outback Center-Cut Sirloin The sirloin is certainly not as fashionable or well-marbled as the ribeye, but when cooked properly, this leaner cut still packs a lot of flavor and is usually much more affordable.

Bone-in ribeye is the best of the best Outback describes their bone-in ribeye as "extra marbled for maximum tenderness," so if you're a steak lover who realizes that fat is what brings the flavor, this is your cut.

Sirloin – Sirloin steak comes from the top of the cow's back. It has just the right balance of tenderness and flavor. These cuts are often large and don't have much fat.

The sirloin might be a lean cut of steak without as much marbling compared to the rib eye, but it's anything but dry. Top sirloin is one of the most beloved sirloin cuts, with bones and tougher muscle removed for a more tender and juicy steak. However, bottom sirloin also has a place in the steak world.

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.

Chuck Eye Steak - AKA the Poor Mans Ribeye Chuck-eye steaks are also known as “The Poor Man's Ribeye” because of their lower price. Chuck-eyes are a continuation of the Rib-eye muscle as it extends into the shoulder. Extra beefy flavor and lower price make this cut an amazing every day eating experience.

The decision really depends on how much you want to spend and how you want to cook your steak. Both cuts will give you the meaty flavor you crave, with the ribeye adding just a bit more robust flavor from its fats. If you want a beautifully cooked steak on the grill, choose the sirloin.

As long as the sirloin is not overcooked, it will still be tender and juicy. On top of all of this, sirloin is one of the most affordable cuts of steak. If you want quality beef that gets you a little more food for your money, this is arguably the best steak you can find.

Center-cut for tenderness. Lean, hearty and full of flavor. Available until 4 pm. Choice of Aussie Fries or Mixed Veggies.

The Succulent Sirloin Sirloin comes from the back of a beef animal, behind its ribs but ahead of the rump area. Sirloin cuts are often the leaner parts of a steak and contain high protein. Although they taste delicious, cuts of sirloin aren't quite as robust in flavor as a ribeye because of their lower fat content.

It's a popular choice for those who want a flavorful cut of meat without the excess fat found in other popular cuts like ribeye or filet mignon. The lean nature of sirloin steak makes it a great choice for health-conscious diners, but it's not just its low-fat content that makes it special.

With more marbling, ribeye steaks are better known for their rich flavor and texture. However, dry-aging grilled sirloin steak can enhance its beefy taste without adding fat. Both ribeye and sirloin are wonderfully tender cuts, but ribeye has the edge here.

As long as the sirloin is not overcooked, it will still be tender and juicy. On top of all of this, sirloin is one of the most affordable cuts of steak. If you want quality beef that gets you a little more food for your money, this is arguably the best steak you can find.

Your steak is powdered with our famous spice & herbs blend, then seared on a grill for a packed punch of flavor.