text: Have you ever had a favorite dish at a certain place and find yourself going back again and again just for that item Me too Unfortunately I do not have to worry about that here Since I did my first Outback store opening on Rapid City SD over years ago nothin could beat a Bloomin Onion followed by my favorite cut of meat ribeye I have rarely strayed After work today I was craving some dead animal so much I could already taste it Outback is closer that Texas Roadhouse and the nicer steakhouses in the area were not really fit for my golf shorts and flip flops nnMy girlfriend and I were seated in a booth for six Lol Hey at least it was roomy and I can eat Was tempted to try something different but wanted to enjoy my dinner and if I tried something new sometimes I do and did not like it I would leave unsatisfied and pissy I ordered the Bloomin Onion and the oz Ribeye with salad and garlic mashed potatoes She ordered the Shrimp on the Barbie and a Cobb Salad The Onion was good as usual Although its not rocket science to drop a vegetable in grease for a few minutes We will give them a thumbs up anyway nnRemember I am pretty big on customer service so little things like beverage refills and butter with the bread does not rank up there with ingenious thought concepts like the invention of the wheel or flight The guy who fills our soda machines at work was out sick today so we were out of a lot Maybe he is in charge of this Outbacks butter and soda supply as well nnAnyway I am not sure if you all know what goes on a Cobb Salad in general but I do So if any of you reading this know or decide to find out for yourself could you pass it on to Outback It looked like a Chicken Caesar The best was the two itsy bitsy cherry tomatoes cut in half nnOk to the main issue MY dinner lol Garlic mashed potatoes sucked What is it with Phoenix restaurants that they will OD someone with cilantro but are at a loss with any other spice Bland I think I will be overusing that term a lot here nnYou can always tell when they forgot about the steak they were cooking In this case my midrare came out medium to midwell That is being generous It had a little pink left but was dry as a desert due to the cook putting some obvious pressure behind the steak weight One side was hard to even cut through because it had of the cook time and the other side barely was seared Due to the improper cooking technique none of the seasoning stuck hence my additional use of the word bland again nnSo it brings me back to the beginning of getting that favorite dish that keeps you coming back It did not happen and I probably will not be back anytime soon in another futile attempt