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Outback Steakhouse’s grain and grass-fed beef is truly special. Before each juicy delicious steak is selected for you, our beef is inspected for its quality, aged just right, and hand trimmed to a perfect cut. Then it is expertly seasoned and seared over a red hot grill to seal in its bold flavour.
Cut from the loin, a lean steak with little fat, providing hearty beef flavour.
Our filet is a tenderloin cut, extremely tender, and very popular.
strip steak
The strip is cut from the strip loin, combining both bold flavour and tenderness.
prime ribeye
The prime ribeye is cut from the primal rib, slow roasted to be juicy and tender.
The T-Bone is cut from the short loin and combines the flavour of a strip and tenderness of a filet.
From the rib, creating a generously marbled steak bursting with rich flavour and juiciness.
bone-in ribeye
This cut is most flavourful because of the intense marbling of the meat.
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Your server will be happy to recommend cooking temperature for your favourite cut.
Cool red centre 52-55°C
medium rare
Warm red centre 55-60°C
Warm pink centre, touch of red 60-65°C
medium well
Warm brown, pink centre 65-69°C
well done
Hot brown centre, no pink 71°C+