Outback Ribeye
If you’ve ever craved the Outback ribeye but didn’t want to drop some serious coin, I got you. Today, we’re bringing that epic Outback Steakhouse restaurant chain flavor right to your backyard. It’s part two of our steakhouse-at-home series, and this one’s stacked: juicy bone-in ribeye over an open flame seasoned with their signature seasoning rub—made complete by a loaded baked potato and steamed broccoli. Trust me, this is unequivocally one of the best steak dinners you can make at home for half the price. Table of Contents Why You’ll Love the Outback Steakhouse Ribeye RecipeIngredients RoundupHow to make the Outback Steak seasoningHow to Make the Outback Ribeye SteakWhat to Serve With the Outback Steakhouse Ribeye steaksThis sauce is FYR!Leftovers & Reheating InstructionsMore Ribeye STeaksFAQs for the Outback Steakhouse ribeyeFlavor X Fire & FOOD X FireOutback Ribeye Recipe Recipe Why You’ll Love the Outback Steakhouse Ribeye Recipe Ingredients Roundup How to make the Outback Steak seasoning How to Make the Outback Ribeye Steak What to Serve With the Outback Steakhouse Ribeye steaks This sauce is FYR! Leftovers & Reheating Instructions More Ribeye STeaks FAQs for the Outback Steakhouse ribeye Flavor X Fire & FOOD X Fire Outback Ribeye Recipe Recipe Why You’ll Love the Outback Steakhouse Ribeye Recipe First off, I have to say that the Outback ribeye hits all the notes for me. It’s one of the best steak cuts flavored with a classic rub and fire-grilled to perfection. We’re talking the type of premium, melt-in-your-mouth steak you’d normally save for your birthday or anniversary dinner. Creating that Outback Steakhouse experience at home with all the buttery, smoky, juicy bites you came for is easier than you think. If you love a good ribeye steak, don’t miss out on these next-level recipes: Perfect Ribeye Steak, Bourbon Marinated Ribeyes, and the Reverse Seared Ribeye. Ingredients Roundup Here’s everything you need to grab from the store for this epic Outback-style feast: Steak – Grab some big, bone-in ribeye steaks from the local butcher. You’ll also need some unsalted grass-fed butter for the finish. Also, don’t forget the canola oil to get a good crust on the steak and help in binding the seasonings. Sides – You’ll need Russet potatoes, sour cream, shredded cheddar cheese, bacon, and green onions for the loaded baked potato. And don’t forget your broccoli for steaming. No Outback meal is truly complete without a Bloomin’ Onion, so make sure to check out that recipe too! Optional – Grilled shrimp if you are going for the surf-and-turf vibe. Steak – Grab some big, bone-in ribeye steaks from the local butcher. You’ll also need some unsalted grass-fed butter for the finish. Also, don’t forget the canola oil to get a good crust on the steak and help in binding the seasonings. Sides – You’ll need Russet potatoes, sour cream, shredded cheddar cheese, bacon, and green onions for the loaded baked potato. And don’t forget your broccoli for steaming. No Outback meal is truly complete without a Bloomin’ Onion, so make sure to check out that recipe too! Optional – Grilled shrimp if you are going for the surf-and-turf vibe. Now that you know what to grab from the market, let’s get the fire going and this epic meal on the table! How to make the Outback Steak seasoning For that bold, savory Outback-style flavor on your ribeyes, you’ll need kosher salt, black pepper, garlic powder, smoked paprika, onion powder, chili powder, brown sugar, and cayenne for an extra kick. For the exact measurements, see the recipe card below. You may want to triple the recipe because it’s the perfect blend for these steaks or your next grilled chicken recipe. Store the seasonings in an airtight container like a Mason jar and keep them in a cool, dry place. Add flavor to everything you’re cooking shop over the fire spice lines How to Make the Outback Ribeye Steak Start by letting those rib-eye steaks come to room temp—about 30-40 minutes. While that’s happening, mix up your signature seasoning. Slather each steak in oil, then coat them generously with the Outback rub. Now fire up the grill to high heat because we need to get it up to about 400F. Once it’s ripping hot, throw those steaks down to get a good sear. You want about 3-4 minutes per side, or until you hit that 120F internal for a solid medium-rare. Pull them off, layer on some unsalted butter, and let the steaks rest for a solid 8 minutes while that juice redistributes and makes for a tender steak. What to Serve With the Outback Steakhouse Ribeye steaks We went all in on the steakhouse experience and served our tasty steaks with loaded baked potatoes, broccoli, and grilled shrimp. If you want to go with a lighter side, consider a walnut apple spinach salad drizzled with blue cheese dressing. Also, don’t forget some crunchy French bread and a bottle of red wine. Lastly, don’t forget that Bloomin’ Onion to start things off right. It’s crispy, it’s golden, and it’s a popular choice for a reason. Get stoked for life This sauce is FYR! an all-new line created for live fire cooking Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure. Leftovers & Reheating Instructions If you’ve got leftover Outback Steakhouse Ribeye steaks (rare, but it happens), store them in an airtight container in the fridge for up to 3 days. Reheat low and slow—wrap your steak in foil and warm in a 275F oven for 10-12 minutes. Alternatively, you could also slowly warm the steak up again on a skillet. Skip the microwave… Unless you like shoe leather. If you want to make something epic with your leftover steak and shrimp, consider making something like the Surf and Turf Sandwich. Leftover ribeye is also freakin’ delicious layered over a bed of fresh arugula and then drizzled with your favorite salad dressing. More Ribeye STeaks FAQs for the Outback Steakhouse ribeye What’s the difference between Outback and other steakhouse chains like Texas Roadhouse? The major differences come down to seasoning and sides. Outback uses a bolder spice rub while Texas Roadhouse leans sweet and smoky with cinnamon butter on their bread. Is a bone-in ribeye better than boneless? Bone-in steaks tend to be juicier and more flavorful—especially when cooked over open flame. That bone locks in heat and adds depth. Get The Cookbooks! Flavor X Fire & FOOD X Fire By Derek Wolf All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture. Steak: ▢ 1-2 Large Steaks of your choosing ideally Bone-In Ribeye▢ Unsalted Butter for finish▢ Canola Oil as needed ▢ 1-2 Large Steaks of your choosing ideally Bone-In Ribeye ▢ Unsalted Butter for finish ▢ Canola Oil as needed Outback Steakhouse Steak Seasoning: ▢ 2.5 tbsp Kosher Salt▢ 1 tbsp Black Pepper▢ 2 tsp Garlic Powder▢ 1 tsp Smoked Paprika▢ 1 tsp Onion Powder▢ ½ tsp Chili Powder▢ ½ tsp Brown Sugar▢ Pinch of Cayenne ▢ 2.5 tbsp Kosher Salt ▢ 1 tbsp Black Pepper ▢ 2 tsp Garlic Powder ▢ 1 tsp Smoked Paprika ▢ 1 tsp Onion Powder ▢ ½ tsp Chili Powder ▢ ½ tsp Brown Sugar ▢ Pinch of Cayenne Serving: ▢ Grilled Shrimp optional▢ Loaded Baked Potato▢ Steamed Broccoli▢ Bloomin Onion ▢ Grilled Shrimp optional ▢ Loaded Baked Potato ▢ Steamed Broccoli ▢ Bloomin Onion Begin by generously letting your steaks come to room temperature for 30-40 minutes. Then slather in oil and generously season your steaks with the Outback Rub.Preheat your grill to high heat (about 400F).Add the steaks to the grill and sear off for about 3-4 minutes per side or until 120F internal. Once done, pull off, top with butter and let the steaks rest for 8 minutes.Serve the steaks with a loaded baked potato and steamed broccoli on the side. Make sure to start with the Outback Bloomin Onion too! Serve and enjoy! Begin by generously letting your steaks come to room temperature for 30-40 minutes. Then slather in oil and generously season your steaks with the Outback Rub. Begin by generously letting your steaks come to room temperature for 30-40 minutes. Then slather in oil and generously season your steaks with the Outback Rub. Preheat your grill to high heat (about 400F). Preheat your grill to high heat (about 400F). Add the steaks to the grill and sear off for about 3-4 minutes per side or until 120F internal. Once done, pull off, top with butter and let the steaks rest for 8 minutes. Add the steaks to the grill and sear off for about 3-4 minutes per side or until 120F internal. Once done, pull off, top with butter and let the steaks rest for 8 minutes. Serve the steaks with a loaded baked potato and steamed broccoli on the side. Make sure to start with the Outback Bloomin Onion too! Serve and enjoy! Serve the steaks with a loaded baked potato and steamed broccoli on the side. Make sure to start with the Outback Bloomin Onion too! Serve and enjoy! Ingredients needed for the Outback Steakhouse Seasoning Rub For that bold, savory Outback-style flavor on your ribeyes, you’ll need kosher salt, black pepper, garlic powder, smoked paprika, onion powder, chili powder, brown sugar, and cayenne for an extra kick. For the exact measurements, see the recipe card below. You may want to triple the recipe because it’s the perfect blend for these steaks or your next grilled chicken recipe. Store the seasonings in an airtight container like a Mason jar and keep them in a cool, dry place. Calories: 264kcal | Carbohydrates: 7g | Protein: 24g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 69mg | Sodium: 8792mg | Potassium: 424mg | Fiber: 2g | Sugar: 1g | Vitamin A: 674IU | Vitamin C: 0.3mg | Calcium: 38mg | Iron: 3mg Add flavor to everything you’re cooking shop over the fire spice lines Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!