Seafood, steak, and chicken cooked on our grill go without added butter or oil.

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

The most tender and juicy thick cut seasoned and seared.

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 increases flavor and richness. It makes for a glossy finish. It enhances the steak's texture. It forms a delicious sauce that pairs well with the steak and other accompaniments.

Instead, it's a classic pan-searing technique called butter-basting that, for my money, often gives me the kinds of steaks, chops, and fish I crave.

Outback Signatures Iconic, craveable flavors is what we live for like in our tender, juicy Bone-In Ribeye, mouthwatering Victoria's Filet Mignon, classic Chocolate Thunder From Down Under and our signature Bloomin' Onion.

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.

Filet Mignon is cut from the tip of the Tenderloin, a delicate and tender area of the loin primal. It's also an incredibly lean part of the animal, which means you'll enjoy a fork-tender steak without much fat or connective tissue. These qualities have made Filet Mignon one of the most prized cuts of beef.

In other words you can think of dry aging as a rather time-consuming. Way of concentrating the meat's flavor. While many of us have heard that it's best to Pat steaks dry before cooking them.

Wet aging is done by vacuum packing the meat and letting it age in its own juices. Wet aging is done by more than 90% of fine steakhouses. Dry aging is done by letting the meat sit (in very controlled conditions) for several days or weeks.

Typically a steak is seasoned with coarse ground black pepper, sea or kosher salt, garlic, and some type of signature spice. In addition to the seasoning most steakhouse's use a marinade, butter, or some type of baste or finishing liquid.

The fat content is not low, but it is unique in flavor and rich in nutrients. Some restaurants (Ruth's Chris) use butter as a final step before serving. A pat of butter on a hot plate makes the steak sizzle. It also gives a nice glaze for presentation and finally a little flavour kick.

The filet mignon, whose name derives from the French phrase meaning “delicate” or “dainty” fillet, is the most tender part of the tenderloin. Other valued cuts of meat from the tenderloin include chateaubriand and part of a porterhouse or T-bone steak.

The name filet mignon is French. Filet comes from the French word for a strip or thread and is now used in English to refer to steak. Mignon is the French for cute, pretty, or small. The words came together to mean a small cut of tender steak.

Australia's 5 most famous Outback icons

• Uluru.
• Kata Tjuta: The Olgas.
• Purnululu: Bungle Bungle Range.
• Watarrka: Kings Canyon.
• Karlu Karlu: Devils Marbles.