Term
Victoria's Filet
_________, _________ tenderloin (_________________) |
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Definition
FILET 6OZ, FILET 8OZ
6OZ or 8OZ, CENTER-CUT tenderloin (LESS MARBLING & FORK TENDER) |
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Term
Blue Cheese Crumb Crust
_______ breadcrumbs blended with __________ and _______ served atop your filet |
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Definition
W/BC
PANKO breadcrumbs with BLUE CHEESE and BUTTER |
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Term
Horseradish Crumb Crust
__________ seasoned ______ breadcrumbs served with ___________ and _______ atop your filet. |
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Definition
W/HR
GARLIC PEPPER seasoned PANKO breadcrumbs served with HORSERADISH and BUTTER |
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Term
Outback Special
________________ _________ top sirloin (_____________________________).
LIGHT STYLE 6OZ SPECIAL: |
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Definition
SIRLOIN 6OZ/9OZ/12OZ
6OZ 9OZ OR 12OZ CENTER CUT top sirloin (OUR BEST VALUE AND MOST POPULAR STEAK)
LS SIRLOIN: 86 BUTTER, BUTTER ON VEG, HOUSE SALAD: T, 86 CROUTONS |
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Term
Ribeye
___________ Ribeye steak (_______________________)
CHAR RIBEYE 10OZ
10oz Ribeye seasoned with special ______ seasoning and grilled ________________. |
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Definition
RIBEYE 14OZ
10 OR 14OZ Ribeye steak (more marbling for more flavor)
CHAR RIBEYE 10OZ
10oz Ribeye seasoned with special CHARGRILL seasoning and grilled OVER THE OPEN FLAME. |
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Term
Teriyaki Marinated Sirloin
_____ sirloin _________, seasoned, then ________ and finished with a sweet, tangy _______ glaze. |
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Definition
TERI SIRLOIN 9OZ
9OZ sirloin MARINATED, seasoned, then CHARGRILLED and finished with a sweet, tangy TERIYAKI glaze. |
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Term
New York Strip
____________ ________ New York Strip (______________________) |
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Definition
STRIP 8OZ/14OZ
8OZ OR 14OZ CENTER CUT New York Strip (HAS MORE MUSCLE FOR FLAVOR) |
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Term
Prime Rib
____________ slice of _____ roasted Prime Rib served with a side of _______ and ____________________. |
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Definition
8OZ/12/16OZ PRIME
8OZ, 12OZ OR 16OZ slice of SLOW roasted Prime Rib served with a side of AUS JUS and CHOICE OF TWO SIDES. |
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Term
The Melbourne
______ Porterhouse (__________________) |
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Definition
PORTER 22OZ
22OZ Porterhouse (HALF IS STRIP, HALF IS FILET) |
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Term
Ways to order a steak:
R - |
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Definition
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Term
Ways to order a steak:
MR - |
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Definition
| MEDIUM RARE - WARM RED CENTER, NO PINK |
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Term
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Definition
| MEDIUM - WARM PINK CENTER (TOUCH OF RED) |
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Term
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Definition
| MEDIUM WELL - Warm brown/pink center. |
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Term
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Definition
| Well - Hot brown center, no pink |
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Term
| Describe how we cook all of our steaks at Outback except the Prime Rib, Chargrilled Ribeye and the Teriyaki Marinated Sirloin. |
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Definition
| Seasoned and seared on a flat top grill to lock in juiced. Seasoned with 17 seasonings. |
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Term
| Describe how the Teriyaki Marinated Sirloin and the Chargrilled Ribeye are cooked. |
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Definition
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