Outback Steakhouse Steak
Each steak at Outback is expertly seasoned and seared to order over a red-hot grill. It’s how they seal in every steaks bold flavor. This seasoning rub goes on all your steaks and can be used on pork as well.
• 4 pieces top sirloin steaks or 4 pieces rib eye steaks
•
• Seasoning
• 4 -6 teaspoons salt (depending on taste)
• 4 teaspoons paprika
• 2 teaspoons ground black pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon cayenne pepper
• 1⁄2 teaspoon coriander
• 1⁄2 teaspoon turmeric
Mix together seasoning ingredients and rub into each side of steak. Grill steaks on a large frying pan over medium-high heat; press down on steak with spatula or tongs to sear the edges.
Select the cut of meat that you prefer. Outback Steakhouse uses USDA choice cut steaks in their restaurant. Use a steak of similar quality at home.
Season your steak on both sides.
Use a cast iron skillet or a stove top grill pan to cook the steak. Pan sear the steak in butter to seal in the juices. It is the juices from the meat along with the butter and seasoning rub that creates the mouth watering Outback Steakhouse steak. Steaks will retain the juiciness that is reminiscent of the Outback style.
Cook your steak to the desired temperature. Outback cooks their steaks slightly under the ordered temperature. You can always toss it back on the grill, as they do at their restaurant.
Maybe you would prefer a marinade -
OUTBACK STEAK MARINADE
1 cup Scottish Ale
2 teaspoons brown sugar
1/2 teaspoon seasoned salt
1/4 teaspoon ground black pepper
Place any cut of steak in a shallow pan (a pie plate works great). Pour the ale over the steak and cover the pan. Place it in the refrigerator for 1 hour to marinate. Turn the steak occasionally to ensure both sides get soaked. After 1 hour, remove the steak from the refrigerator. In another shallow pan, combine the remaining ingredients. Stir the dry ingredients until they are completely blended.
Remove the steak from ale and dip it into the dry ingredients. Turn the steak to mix and coat it with the ingredients. Rub the mixture generously over all sides. Leave the steak in the dish with the dry mixture, and cover it with plastic wrap. Place it in the refrigerator, turning occasionally, for 30 minutes.
When the 30 minutes are almost up, preheat a skillet or grill to med high heat. Add a bit of butter and heat until it begins to bubble. Then remove the steak from the refrigerator. Add the steak to the hot skillet or grill and cook it to perfection. Cook steak as desired and serve immediately. Makes enough marinade for 1 1/2 pounds of beef.
Each steak at Outback is expertly seasoned and seared to order over a red-hot grill. It’s how they seal in every steaks bold flavor. This seasoning rub goes on all your steaks and can be used on pork as well.
• 4 pieces top sirloin steaks or 4 pieces rib eye steaks
•
• Seasoning
• 4 -6 teaspoons salt (depending on taste)
• 4 teaspoons paprika
• 2 teaspoons ground black pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon cayenne pepper
• 1⁄2 teaspoon coriander
• 1⁄2 teaspoon turmeric
Mix together seasoning ingredients and rub into each side of steak. Grill steaks on a large frying pan over medium-high heat; press down on steak with spatula or tongs to sear the edges.
Select the cut of meat that you prefer. Outback Steakhouse uses USDA choice cut steaks in their restaurant. Use a steak of similar quality at home.
Season your steak on both sides.
Use a cast iron skillet or a stove top grill pan to cook the steak. Pan sear the steak in butter to seal in the juices. It is the juices from the meat along with the butter and seasoning rub that creates the mouth watering Outback Steakhouse steak. Steaks will retain the juiciness that is reminiscent of the Outback style.
Cook your steak to the desired temperature. Outback cooks their steaks slightly under the ordered temperature. You can always toss it back on the grill, as they do at their restaurant.
Maybe you would prefer a marinade -
OUTBACK STEAK MARINADE
1 cup Scottish Ale
2 teaspoons brown sugar
1/2 teaspoon seasoned salt
1/4 teaspoon ground black pepper
Place any cut of steak in a shallow pan (a pie plate works great). Pour the ale over the steak and cover the pan. Place it in the refrigerator for 1 hour to marinate. Turn the steak occasionally to ensure both sides get soaked. After 1 hour, remove the steak from the refrigerator. In another shallow pan, combine the remaining ingredients. Stir the dry ingredients until they are completely blended.
Remove the steak from ale and dip it into the dry ingredients. Turn the steak to mix and coat it with the ingredients. Rub the mixture generously over all sides. Leave the steak in the dish with the dry mixture, and cover it with plastic wrap. Place it in the refrigerator, turning occasionally, for 30 minutes.
When the 30 minutes are almost up, preheat a skillet or grill to med high heat. Add a bit of butter and heat until it begins to bubble. Then remove the steak from the refrigerator. Add the steak to the hot skillet or grill and cook it to perfection. Cook steak as desired and serve immediately. Makes enough marinade for 1 1/2 pounds of beef.
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