Steaks

Question 1

Victoria’s Filet Mignon

Answer 1

The most tender and juicy cut

6/8oz

Question 2

Outback Center-Cut Sirloin

Answer 2

Center-cut for tenderness. Lean, hearty, and full of flavor

6,8,11oz

Lunch: 6oz

Question 3

Ribeye

Answer 3

Well-marbled, juicy, and savory. Seasoned and seared for bold flavor.

13oz

Question 4

Bone-In Ribeye

Answer 4

Bone-in and extra marbled for maximum tenderness.

18oz

Question 5

Melbourne Porterhouse

Answer 5

Best of both worlds! Filet tenderloin and flavorful strip.

22oz

Question 6

Bone-In New York Strip

Answer 6

Thick cut, bone-in, and full of rich flavor.

16oz

Question 7

Classic Prime Rib

Answer 7

Slow-roasted with an herb crust. Served with au jus and hand-carved to order.

Question 8

Outback Prime Rib

Answer 8

Slow-roasted, boldy seasoned, and seared to perfection. Served with a creamy horseradish sauce.

Question 9

Chimichurri Filet

Answer 9

Tender filet seasoned and seared, sliced and topped with chimichurri and bloomin carrot crunch.

Chimichurri: olive oil, red wine vinegar, and herbs