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.

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.

Outback Steakhouse is one of the many casual steakhouse chains that has risen to popularity in America. It's best known for, of course, a menu filled with grilled steaks and the iconic Bloomin' Onion.

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

One of the main secrets to an amazing steak is high heat that is in direct contact with the meat. Some restaurants still grill their steaks, but the majority use infrared ovens or broilers. The flat, even surface can cook cuts of meat at blazing temperatures.

However, every great steakhouse seasons the steaks they cook. 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.

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.

Leave it at room temperature until cooking. Brush each side with 1 teaspoon extra virgin olive oil. Place the steaks on a hot grill and sear for 4-6 minutes, rotating 90° once to create criss-cross grill marks. For a rare or medium finish, turn the steak over and finish cooking to the right temperature.

The success of an Outback restaurant is measured by its growth in sales and profit and is the result of taking care of Our People - Outbackers, Customers, Suppliers, and Community. Our success is based on our belief that people want to be part of something they can be proud of, is fun, and that includes and values them.

Australia's 5 most famous Outback icons

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

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.

However, every great steakhouse seasons the steaks they cook. 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.

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.

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.

What Is a Steak? By definition, steak is “a slice of meat cut from the fleshy part of a beef carcass.” While there are pork chops that cook like steaks and even veggies that can be sliced into “steaks,” we're solely focusing on beef steak for this post.

For fresh beef, pork, and lamb, most are vacuum packaged using heat-shrink packages. Heat-shrink packages, as the name implies, have the ability to shrink around the product when exposed to heat, either by air (400°F) or by water (200°F).