While I am a avid supporter of Outback you must know that their "seasoning packet" is used in almost everything on the menu . From the bloomin' onion to the sirloin, and fried shrimp most the food has that same almost overly salted flavor. Not saying that is a bad thing. I enjoy their food but not as often.
I lived down the Jersey shore we have some of the best seafood steak restaurants you can imagine I think of outback as a place I don't want to go to and Red lobster the McDonald's of seafood we have restaurants that they catch the food in the ocean early early in the morning and deliver it right to restaurants to be consumed by lunch time I don't need to be eating fast food restaurant cuisine
Ate at Outback yesterday. Best experience EVER! Boneless rib eye. Medium. Loaded baked potato and house salad. Jenks Oklahoma. Awesome experience overall K
@@tyleradams5156 I don't order a steak that's cremated, my wife's steak was tough too and she likes hers so rare you can still hear it moo, so listen up.
It also comes down to the location you go to. Quality usually comes down to management, since they ate in charge of training and hiring employees. Usually, bad management or high volume will lead to lower quality steak, and good management will lead to better tasting and higher quality steak.
my mind before I started the video: I'm not going to be hungry. When I start the video: Damn I already feel hungry and it is the only reason I watch everyday
That is NOT the definition for USDA Choice. PRIME is the highest tier with "abundant marbling", not excess fat, and is generally found only at premium steakhouses and specialty stores like Whole Foods and dedicated butcher shops. CHOICE beef is high quality, but it has less marbling than Prime and is the most common grade found in retail grocery stores today. SELECT beef is very uniform in quality and normally leaner than higher grades. It is fairly tender, but because it has less marbling, it may lack some of the juiciness and flavor of the higher grades. I Standard and Commercial. These grades of beef are frequently sold as ungraded or as store-brand meat, such as the beef with plain black and white labels (generic??) found at WalMart. Utility, Cutter and Canner. These grades of beef are seldom, if ever, sold at retail. Instead, they are used to make ground beef and processed products such as canned soup or frozen meals.
Jon , correct! I don't know where Mashed got their info saying "Choice" has the highest amount of Marbling, obviously they need to do their homework before they put these videos out. Choice is still a good piece of meat but it's not on the same level as Prime
Does anybody know about the choice and prime meats used by Outback? It's safe to presume they don't use USDA organic as obviously that would be used in the marketing as a plus. So if not organic, and grain fed, it is likely raised on GMO corn right? If so, that means if GMO corn, we are getting the the Glyphosate (Round-Up pesticide toxic to humans) by way of the grain having its own pesticide make up within its gene that we then consume by way of this grain the cow ate. If non-GMO corn, and not Organic, then we are still getting a dose of Glyphosate as it is absorbed through spraying and from the water penetrating it into the soil where the roots absorb it in. I don't have any issue with grain fed meat generally if organic, with exception to perhaps the quality of nutrient content in the meat (omega3/omega6 ratios apart from others), like they traditionally have done in the past before Glyphosate was introduced as a crop pesticide. But these days if it's not organic, then basically we are consuming this Glyphosate pesticide into our bodies that reap major damage in our internal organs over time. Sure it might fill you up and be delicious, but at the cost of ending up with health problems as time goes on and you reach your 50'-60's with leaky gut syndrome and apart from other toxicities complications plus high omega-6's. It's super sad isn't it? All the popular steak chain reviews rarely mention this and promote them, including even the $80 steak houses like Ruth's Chris, Morton's, Flemings. They sell us non-Organic GMO/Glyphosate meat at stupid premium prices, that ultimately makes us sick in the long term? It's sort of like saving money by feeding your dog cheap pet food, only to pay an arm and a leg in vet bills later. You'll save money now, but will pay for it by having a crappy final 15-20 years with diseases and debilitating health issues. Buy 100% grass fed, or at least 100% organic grass/grain fed beef to avoid this, learn to cook your own steak and save 75% of your money doing it vs paying these chains to poison you.
I love Outback. But I really miss how steak restaurants used to have a salad bar. I miss a good salad bar. Would love to see that a standard in a steak house
The last two steaks were way overcooked - ordered medium rare got medium well and extremely salty - too salty to even eat. Tasted like it was frozen beforehand a d put in a microwave. I am done ordering Steaks at Outback. Sad from a place that used to be outstanding routinely.
and this is what happens when you order a ribeye at a chain like outback. You simply cannot get away with a lower quality cut of ribeye. The fattiness of the cut demands a higher quality so it's not a steak filled with giant chunks of fat. Besides ribeyes have gotten much fattier over the years which is why unless I'm grilling it myself will avoid. Next time order a sirloin, Tbone or porterhouse.
I was there bout a month after you commented, and ordered a rare sirloin. I believe it was given to me raw, as it was red throughout the inside, not just in the center. There was a bit of fat on one side, so I didn't eat that part. I didn't get sick, though. I usually order medium rare, so I'll try that next time.
What you need to know before ordering a steak at Outback? Go somewhere else that doesn't cook it until it's as tough as shoe leather. They suck as far as cooking steaks, and every time I had gone, it was way overspiced sometimes, and overcooked.
Outback's steaks have shrunk in size and expanded in size over the years. Now you can't get a strip steak that's thick enough to cook well at medium rare. they're now jus too thin,
Your line of thought is appropriate high quality cuts of steak where the meat is allowed to shine on it's own. But for CHOICE quality/grocery store steak, some seasoning beyond salt and pepper is a big help, especially if it is very lean. lol this is also why they tend to put butter on the cheaper cuts. Fat = flavor!
@@jamesleason4004 I’ve done the spoon a mixture of butter and rosemary over a nearly finished steak. It was great. But I’m talking people that pour A1 over that the whole thing no matter the quality.
Ordered a steak at a steakhouse (not Outback) last week, medium well, but it arrived at the table hard as a rock. It was a leather weapon that could barely be cut. That is absolutely the last time I ever order a steak anywhere. Everytime it's always bloody or hard as a rock. Never again!
Stop ordering medium well if you don’t want it to be tough. Don’t know why people are scared of rare to medium rare steak. If you were to try it you would see what you’ve been missing out on and probably kick yourself in your own rear end for all of the steaks you’ve wasted.
What do you think of the food at Outback?
I’ve been to Outback and I’ve also spent four weeks in Australia. There is very little similarity in the food between the two.
While I am a avid supporter of Outback you must know that their "seasoning packet" is used in almost everything on the menu . From the bloomin' onion to the sirloin, and fried shrimp most the food has that same almost overly salted flavor. Not saying that is a bad thing. I enjoy their food but not as often.
It’s food
I lived down the Jersey shore we have some of the best seafood steak restaurants you can imagine I think of outback as a place I don't want to go to and Red lobster the McDonald's of seafood we have restaurants that they catch the food in the ocean early early in the morning and deliver it right to restaurants to be consumed by lunch time I don't need to be eating fast food restaurant cuisine
Love it
Ate at Outback yesterday. Best experience EVER! Boneless rib eye. Medium. Loaded baked potato and house salad. Jenks Oklahoma. Awesome experience overall K
I enjoy outback. Always take my family there and no one is disappointed. A good verity for everyone.
USDA choice is certainly not the best marbling. Thank you for the info though. (USDA prime beats out choice on BMS scoreing )
I've eaten at Outback just once. The steak was so tough I took it home and used it as a door mat
If you ordered it above medium rare I don’t want to hear about how it was tough.
@@tyleradams5156 I don't order a steak that's cremated, my wife's steak was tough too and she likes hers so rare you can still hear it moo, so listen up.
@@garryreeve824 they serve raw steak way too much
It also comes down to the location you go to. Quality usually comes down to management, since they ate in charge of training and hiring employees. Usually, bad management or high volume will lead to lower quality steak, and good management will lead to better tasting and higher quality steak.
my mind before I started the video: I'm not going to be hungry. When I start the video: Damn I already feel hungry and it is the only reason I watch everyday
I like the coconut shrimp from outback. the steak is hit or miss .
That is NOT the definition for USDA Choice. PRIME is the highest tier with "abundant marbling", not excess fat, and is generally found only at premium steakhouses and specialty stores like Whole Foods and dedicated butcher shops. CHOICE beef is high quality, but it has less marbling than Prime and is the most common grade found in retail grocery stores today. SELECT beef is very uniform in quality and normally leaner than higher grades. It is fairly tender, but because it has less marbling, it may lack some of the juiciness and flavor of the higher grades. I
Standard and Commercial. These grades of beef are frequently sold as ungraded or as store-brand meat, such as the beef with plain black and white labels (generic??) found at WalMart.
Utility, Cutter and Canner. These grades of beef are seldom, if ever, sold at retail. Instead, they are used to make ground beef and processed products such as canned soup or frozen meals.
Jon - spot on.
Jon , correct! I don't know where Mashed got their info saying "Choice" has the highest amount of Marbling, obviously they need to do their homework before they put these videos out. Choice is still a good piece of meat but it's not on the same level as Prime
Choice is the same lower quality meat you get at the grocery store. Prime is restaurant quality.
I love Outback. I always order a center sirloin cooked medium. It’s always delicious!
lol same here!
USDA choice grade does not have the most marbling. It is typical supermarket grade. The highest USDA grade is prime and costs significantly more.
Does anybody know about the choice and prime meats used by Outback? It's safe to presume they don't use USDA organic as obviously that would be used in the marketing as a plus. So if not organic, and grain fed, it is likely raised on GMO corn right? If so, that means if GMO corn, we are getting the the Glyphosate (Round-Up pesticide toxic to humans) by way of the grain having its own pesticide make up within its gene that we then consume by way of this grain the cow ate. If non-GMO corn, and not Organic, then we are still getting a dose of Glyphosate as it is absorbed through spraying and from the water penetrating it into the soil where the roots absorb it in. I don't have any issue with grain fed meat generally if organic, with exception to perhaps the quality of nutrient content in the meat (omega3/omega6 ratios apart from others), like they traditionally have done in the past before Glyphosate was introduced as a crop pesticide. But these days if it's not organic, then basically we are consuming this Glyphosate pesticide into our bodies that reap major damage in our internal organs over time. Sure it might fill you up and be delicious, but at the cost of ending up with health problems as time goes on and you reach your 50'-60's with leaky gut syndrome and apart from other toxicities complications plus high omega-6's. It's super sad isn't it? All the popular steak chain reviews rarely mention this and promote them, including even the $80 steak houses like Ruth's Chris, Morton's, Flemings. They sell us non-Organic GMO/Glyphosate meat at stupid premium prices, that ultimately makes us sick in the long term?
It's sort of like saving money by feeding your dog cheap pet food, only to pay an arm and a leg in vet bills later. You'll save money now, but will pay for it by having a crappy final 15-20 years with diseases and debilitating health issues.
Buy 100% grass fed, or at least 100% organic grass/grain fed beef to avoid this, learn to cook your own steak and save 75% of your money doing it vs paying these chains to poison you.
I love Outback. But I really miss how steak restaurants used to have a salad bar. I miss a good salad bar. Would love to see that a standard in a steak house
Me too. Ruby Tuesday’s used to have a nice salad bar but, they closed down in my area.
@@tinak.3022 Our Ruby Tuesday’s salad bar was always a disappointment to me. I agree, it would be great to see salad bars return in general.
I quit eating their steaks years ago - not impressed. Had the mustard glazed pork chop yesterday and was amazing.
The last two steaks were way overcooked - ordered medium rare got medium well and extremely salty - too salty to even eat. Tasted like it was frozen beforehand a d put in a microwave. I am done ordering Steaks at Outback. Sad from a place that used to be outstanding routinely.
I need a pictograph of this
I ate at Outback this past week. I ordered a rib eye. It was a chewy ,fatty mess. I would never eat there again!
and this is what happens when you order a ribeye at a chain like outback. You simply cannot get away with a lower quality cut of ribeye. The fattiness of the cut demands a higher quality so it's not a steak filled with giant chunks of fat. Besides ribeyes have gotten much fattier over the years which is why unless I'm grilling it myself will avoid. Next time order a sirloin, Tbone or porterhouse.
I was there bout a month after you commented, and ordered a rare sirloin. I believe it was given to me raw, as it was red throughout the inside, not just in the center. There was a bit of fat on one side, so I didn't eat that part. I didn't get sick, though. I usually order medium rare, so I'll try that next time.
Why does the sirloin have tough strings of tendons or connective tissues in every bite? Seems like it's not true serloin.cuts.
I'm omw rn lmfao 🤪
was it as good as it looks here?
@@jamesleason4004 yes it was
@@brandonmr.topnotchdavidson3816 Nice!
This sounds like Klaus Schwab's U tube channel !
What you need to know before ordering a steak at Outback? Go somewhere else that doesn't cook it until it's as tough as shoe leather. They suck as far as cooking steaks, and every time I had gone, it was way overspiced sometimes, and overcooked.
Well, send it back, dumb dumb, until they cook it right. I haven't had a problem.
I think if you could get a side order of flavor with their steaks business would increase.
Outback's steaks have shrunk in size and expanded in size over the years. Now you can't get a strip steak that's thick enough to cook well at medium rare. they're now jus too thin,
Their seasoning is to SALTY.
yes it can get salty quickly. Avoid ordering a steak if you had a bloomin' onion. Their seasonings are essentially the same.
My steak has. Been tòugh and way too chewy lateĺy.
Who the heck marinades a good steak?
This. NEVER marinate a steak. It degrades the surface quality, hinders the malliard reaction and is a waste of time.
If your steak has more than salt and pepper, it’s not a quality steak.
Close minded way of thinking but suit yourself. Try salt, pepper, and garlic powder at least.
Your line of thought is appropriate high quality cuts of steak where the meat is allowed to shine on it's own. But for CHOICE quality/grocery store steak, some seasoning beyond salt and pepper is a big help, especially if it is very lean. lol this is also why they tend to put butter on the cheaper cuts. Fat = flavor!
@@jamesleason4004 I’ve done the spoon a mixture of butter and rosemary over a nearly finished steak. It was great. But I’m talking people that pour A1 over that the whole thing no matter the quality.
Outback sucks, their steaks are way too salty
Ordered a steak at a steakhouse (not Outback) last week, medium well, but it arrived at the table hard as a rock. It was a leather weapon that could barely be cut. That is absolutely the last time I ever order a steak anywhere. Everytime it's always bloody or hard as a rock. Never again!
Stop ordering medium well if you don’t want it to be tough. Don’t know why people are scared of rare to medium rare steak. If you were to try it you would see what you’ve been missing out on and probably kick yourself in your own rear end for all of the steaks you’ve wasted.
Try ordering it medium. This is the path to a nice juicy steak!!