Red-hot sizzling steaks at Outback
Tired of the same old steak?
Looking for a smaller cut of meat on those days when you need to cut down on your steak intake? Outback Restau-rant now has more steak choices to meet the demanding appetites of its regulars.
Outback, the restaurant known for its man-sized premium steaks, now has a selection of Great Steaks and Steak Sizzlers that will satisfy gourmet steak palates.
Outback’s Steak Sizzlers are eight-ounce cuts of steak that are grilled to order and served on a sizzling plate with veggies and potato wedges. There are three sizzling choices. The garlic steak with mushrooms (P845) has tasty beef bites tossed with fresh garlic and Outback’s unique seasoning and served with sautéed fresh mushrooms. The sizzling sliced sirloin (P845) is seasoned and seared to order, and served sliced. On the other hand, the tender tenderloin tips (P845) are servings of the restaurant’s most tender cut of meat.
Outback’s selection of sizzlers is reasonably priced and is value-for-money orders. Each full serving comes with sidings of chef’s veggies and potato wedges for a full meal any time of the day.
“With the Outback Sizzlers, we feature a different way of presenting our dishes to give guests more options to enjoy their steaks,” says Outback operating partner Rommel Ng.
Outback’s steak de resistance is still its original slow-roasted prime rib. Now available in nine-ounce (P1,295) and 12-ounce (P1,445) cuts, and served as a set with your choice of either soup or salad and two sidings, it is still the restaurant’s biggest selling steak.
The prime rib is only available at dinnertime because they are literally cooked the whole day. The restaurant manager prepares the steak before opening time and leaves it in the oven to slowly cook to perfection the whole day. By the time the restaurant rings its dinnertime service by
To give Outback fans choices, the prime rib is now available in three variants: the original slow-roasted variety; flame-grilled (the original slow-roasted steak is lightly seasoned and flame-grilled to the desired doneness); and seasoned and seared (the original slow-roasted steak is lightly seasoned and seared on a special high temperature grill to the desired doneness).
The ladies might still consider the nine-ounce cut a forbidding portion. Never fear. The restaurant now offers filet mignon (P795), a six-ounce cut of beef tenderloin.
Other steak cuts are now also available. There is a nine-ounce tenderloin fillet (P945) wrapped in bacon; Angus rib eye, available in 10-ounce (P1,325) and 14-ounce (P1,495) cuts; and Aussie sirloin (P1,155), an eight-ounce cut of sirloin. And yes, all these steaks come with either soup and salad and two side dishes, like the prime rib set.
Apart from the new steaks. Outback has beefed up its menu with new appetizers, such as the honey BBQ wing and fried baby rock shrimp; entrees, such as the Aussie and pork BBQ platters; pasta dishes, such as the Steakhouse Pasta and fresh baked ziti; and dessert, namely the Choco Choco Cookie.
“We have the passion to capture and offer a total dining experience for everyone,” Ng says. “That includes offering only premium quality steaks to more guests at the best value.”
If you need king-sized helpings of culinary treats, Ng adds: “There is surely something for every palate at Outback. With our new menu, we give more people more reasons to come. We extend our commitment to offer serious food, concentrated service, and our ‘No Rules, Just Right’ atmosphere.”
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Outback has branches at Glorietta 4,
