18 Savory Outback Steakhouse Recipes for Grilling Enthusiasts

Dreaming of that signature Outback Steakhouse flavor right in your own backyard? Get ready to fire up the grill with these 18 savory copycat recipes that bring the bold, hearty taste of the Outback straight to your dinner table. Perfect for grilling enthusiasts looking to impress, these dishes promise to turn any meal into a restaurant-worthy feast. Let’s dive in and start cooking!

Outback Steakhouse Bloomin’ Onion Copycat

Now and then, I find myself craving that perfect crunch, that savory-sweet onion blossom that feels both indulgent and comforting. There’s something quietly satisfying about recreating a restaurant favorite at home, where the process becomes its own kind of meditation. So today, let’s slowly bring the Outback Steakhouse Bloomin’ Onion to life, one gentle step at a time.

Ingredients

For the onion and coating:
– 1 large sweet onion (about 1 lb)
– 1 cup all-purpose flour
– 2 tsp paprika
– 1 tsp garlic powder
– 1 tsp cayenne pepper
– 1 tsp salt
– 1/2 tsp black pepper
– 1 cup buttermilk
For frying:
– 4 cups vegetable oil
For the dipping sauce:
– 1/2 cup mayonnaise
– 2 tbsp ketchup
– 1 tbsp prepared horseradish
– 1/4 tsp paprika
– 1/4 tsp salt
– 1/8 tsp garlic powder
– 1/8 tsp dried oregano

Instructions

1. Place the onion upright on a cutting board and make a vertical cut 1/2 inch from the root end, stopping 1/2 inch from the bottom to keep the base intact.
2. Rotate the onion 90 degrees and make another perpendicular cut, creating a cross pattern through the center.
3. Continue making evenly spaced vertical cuts around the onion, about 1/2 inch apart, until you have 16-20 sections resembling petals.
4. Gently spread the onion petals apart with your fingers to create the blooming effect.
5. In a medium bowl, whisk together 1 cup all-purpose flour, 2 tsp paprika, 1 tsp garlic powder, 1 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper until fully combined.
6. Pour 1 cup buttermilk into a separate shallow bowl.
7. Dip the entire cut onion into the buttermilk, making sure the liquid reaches between all the petals.
8. Place the wet onion into the flour mixture and sprinkle the coating generously over and between all petals until thoroughly covered.
9. Heat 4 cups vegetable oil in a deep pot or Dutch oven to 375°F, using a deep-fry thermometer to monitor temperature accurately.
10. Carefully lower the coated onion into the hot oil, root side up, using a spider strainer or slotted spoon.
11. Fry for 3 minutes, then gently flip the onion using two utensils and fry for another 3-4 minutes until golden brown and crispy.
12. Remove the onion from the oil and drain on a wire rack set over a baking sheet for 2 minutes to allow excess oil to drip off.
13. While the onion drains, combine 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tbsp prepared horseradish, 1/4 tsp paprika, 1/4 tsp salt, 1/8 tsp garlic powder, and 1/8 tsp dried oregano in a small bowl, stirring until smooth.
14. Transfer the bloomin’ onion to a serving plate and serve immediately with the dipping sauce on the side.
Creating this at home yields petals that shatter with the lightest touch, revealing tender onion within. The spicy crust gives way to sweet onion warmth, while the creamy sauce provides cool contrast. Consider serving it family-style in the center of the table, letting everyone pull apart their own golden petals as conversation flows naturally.

Outback Steakhouse Alice Springs Chicken

Perhaps some recipes find us exactly when we need them—this one arrived on a rainy Tuesday, when comfort felt miles away and the kitchen called like an old friend. It’s a dish that wraps you in warmth, layer by layer, much like the cozy booth of a familiar steakhouse.

Ingredients

– For the chicken and marinade: 4 boneless, skinless chicken breasts (6 oz each), 1 cup honey mustard dressing, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp black pepper
– For the topping: 8 slices bacon, 1 cup sliced mushrooms, 1 cup shredded Monterey Jack cheese, 1 cup shredded sharp cheddar cheese
– For serving: 2 tbsp chopped fresh parsley

Instructions

1. Place chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet.
2. Whisk together honey mustard dressing, smoked paprika, garlic powder, onion powder, and black pepper in a medium bowl.
3. Add chicken breasts to the marinade, coating thoroughly, then cover and refrigerate for at least 30 minutes or up to 4 hours.
4. Preheat oven to 375°F and line a baking sheet with aluminum foil.
5. Cook bacon in a skillet over medium heat for 8-10 minutes until crispy, then drain on paper towels and crumble.
6. Sauté sliced mushrooms in the same skillet for 5-7 minutes until golden brown and tender.
7. Remove chicken from marinade, shaking off excess, and arrange on the prepared baking sheet.
8. Bake chicken for 15 minutes until internal temperature reaches 155°F.
9. Top each chicken breast evenly with sautéed mushrooms, crumbled bacon, Monterey Jack cheese, and cheddar cheese.
10. Return to oven and bake for 5-7 more minutes until cheese is fully melted and bubbly.
11. Let rest for 3 minutes before serving to allow juices to redistribute.
12. Garnish with chopped fresh parsley.

Each bite unfolds slowly—the tender chicken yielding to smoky bacon, earthy mushrooms, and a blanket of melted cheese that pulls apart in golden strings. Enjoy it with crisp roasted potatoes to contrast the richness, or slice it over a bed of greens for a lighter twist, letting the honey mustard notes brighten every forkful.

Outback Steakhouse Coconut Shrimp

Dipping back into memory’s warm waters, I recall the first time those golden-fried shrimp arrived at our table, their coconut scent whispering of tropical escapes and shared laughter. There’s something deeply comforting about recreating restaurant favorites at home, where each crispy bite carries both nostalgia and the quiet satisfaction of kitchen alchemy.

Ingredients

For the shrimp:
– 1 pound large raw shrimp (16-20 count), peeled and deveined with tails on
– 1/2 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 large eggs
– 1 tablespoon water

For the coconut crust:
– 1 cup sweetened shredded coconut
– 1/2 cup panko breadcrumbs
– 1/4 cup all-purpose flour
– 1/2 teaspoon garlic powder
– 1/4 teaspoon paprika

For frying:
– 4 cups vegetable oil
– 1 deep-fry thermometer

Instructions

1. Pat the shrimp completely dry with paper towels to ensure the coating adheres properly.
2. Whisk together 1/2 cup flour, salt, and pepper in a shallow bowl.
3. Beat the eggs with 1 tablespoon water in a second shallow bowl until fully combined.
4. Combine coconut, panko, 1/4 cup flour, garlic powder, and paprika in a third shallow bowl.
5. Dredge each shrimp in the flour mixture, shaking off any excess.
6. Dip the floured shrimp into the egg mixture, allowing excess to drip back into the bowl.
7. Press each shrimp firmly into the coconut mixture, coating all sides evenly.
8. Place coated shrimp on a parchment-lined baking sheet in a single layer.
9. Heat vegetable oil in a heavy-bottomed pot to 350°F, checking temperature with your deep-fry thermometer.
10. Fry shrimp in batches of 4-5 pieces for 2-3 minutes until golden brown, maintaining oil temperature between 345-355°F.
11. Remove shrimp with a slotted spoon and drain on a wire rack over paper towels.

The contrast between the shatteringly crisp coconut shell and the tender, sweet shrimp inside creates pure magic. Serve them piled high with orange marmalade for dipping, or scatter them over a bed of tropical greens for a complete meal that transports you straight to coastal dreams.

Outback Steakhouse Honey Wheat Bushman Bread

Cradling a warm loaf of this bread feels like holding a small piece of comfort, its golden-brown crust giving way to a tender, honey-sweetened crumb that whispers of simpler times and shared tables. There’s something quietly magical about recreating this Outback Steakhouse favorite at home, where the scent of baking wheat and molasses can fill your kitchen with a sense of grounded contentment. It’s a humble bread, really, but one that carries the warmth of hospitality in every slice.

Ingredients

For the bread dough:
– 1 ½ cups warm water (110°F)
– 2 tbsp honey
– 2 ¼ tsp active dry yeast
– 2 cups bread flour
– 1 ½ cups whole wheat flour
– 1 tbsp cocoa powder
– 2 tbsp butter, softened
– 1 tsp salt

For the topping:
– 1 tbsp cornmeal
– 1 tbsp rolled oats

Instructions

1. Pour 1 ½ cups warm water (110°F) into a large mixing bowl.
2. Stir 2 tbsp honey into the warm water until fully dissolved.
3. Sprinkle 2 ¼ tsp active dry yeast over the honey-water mixture and let it sit for 10 minutes until foamy.
4. Add 2 cups bread flour, 1 ½ cups whole wheat flour, 1 tbsp cocoa powder, 2 tbsp softened butter, and 1 tsp salt to the yeast mixture.
5. Mix all ingredients on low speed with a dough hook for 2 minutes until a shaggy dough forms.
6. Increase mixing speed to medium and knead for 8 minutes until the dough becomes smooth and elastic.
7. Lightly oil a clean bowl and place the dough inside, turning to coat all surfaces.
8. Cover the bowl with a damp kitchen towel and let the dough rise in a warm place for 1 hour until doubled in size.
9. Punch down the risen dough to release air bubbles.
10. Shape the dough into a round loaf and place it on a baking sheet lined with parchment paper.
11. Sprinkle 1 tbsp cornmeal and 1 tbsp rolled oats evenly over the top of the loaf.
12. Cover the shaped loaf with the damp towel and let it rise for 45 minutes until puffy.
13. Preheat your oven to 350°F during the last 15 minutes of the second rise.
14. Bake the loaf at 350°F for 30-35 minutes until the crust is deep golden brown and the bottom sounds hollow when tapped.
15. Transfer the baked bread to a wire rack and let it cool completely before slicing.

Letting the bread cool completely before slicing ensures the crumb sets properly, giving you neat slices rather than a gummy texture. The combination of whole wheat and bread flours creates a satisfying chew, while the hint of cocoa powder deepens the color and adds subtle complexity to the honey-sweetened flavor. Serve thick slices warm with whipped honey butter, or toast them lightly for breakfast with your favorite jam—either way, it’s a bread that seems to make any meal feel just a little more special.

Outback Steakhouse Grilled Shrimp on the Barbie

Vividly remembering summer evenings, I find myself drawn back to the simple pleasure of grilled shrimp, the kind that carries whispers of coastal breezes and warm gatherings. There’s something deeply comforting about the ritual of preparing them, each step measured and mindful. Today, I’m recreating that feeling with a version inspired by a familiar steakhouse favorite, letting the process unfold slowly, like turning pages in a well-loved journal.

Ingredients

• For the marinade:
  • 1 lb large raw shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
• For grilling:
  • 1 tbsp melted butter
  • 1/4 tsp salt

Instructions

1. Pat the shrimp completely dry with paper towels to ensure they sear properly instead of steaming.
2. Combine olive oil, lemon juice, paprika, garlic powder, and black pepper in a medium bowl.
3. Add the shrimp to the marinade, tossing gently to coat each piece evenly.
4. Cover the bowl and refrigerate for exactly 20 minutes to allow flavors to penetrate without overcuring the delicate shrimp.
5. Preheat your grill to medium-high heat, about 400°F, and lightly oil the grates to prevent sticking.
6. Thread the marinated shrimp onto skewers, leaving small gaps between them for even heat circulation.
7. Place the skewers on the hot grill and cook for 2 minutes until the bottoms turn pink and opaque.
8. Flip the skewers using tongs and brush the tops with melted butter sprinkled with salt.
9. Grill for another 2 minutes until the shrimp are firm to the touch and lightly charred at the edges.
10. Remove the skewers from the grill and let them rest for 1 minute off the heat to redistribute juices.

They emerge with a tender, springy texture that gives way to a smoky sweetness, the paprika lending a warm glow to each bite. Try serving them over a bed of citrus-dressed greens or alongside grilled corn brushed with the same butter for a meal that feels both nostalgic and new.

Outback Steakhouse Victoria’s Filet Mignon

Lately, I’ve been thinking about how some restaurant dishes feel like they hold secrets—quiet, perfected recipes that transform simple ingredients into something memorable. Outback Steakhouse’s Victoria’s Filet Mignon is one of those dishes, a tender cut that feels both elegant and comforting, like a quiet evening at home with something special on the plate.

Ingredients

For the filet mignon:
– 2 (6-ounce) filet mignon steaks, 1.5 inches thick
– 1 tablespoon olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper

For the garlic butter crust:
– 4 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– 1 tablespoon fresh parsley, finely chopped
– 1/4 teaspoon salt

Instructions

1. Remove the filet mignon steaks from the refrigerator and let them sit at room temperature for 30 minutes to ensure even cooking.
2. Preheat your oven to 400°F and place a cast-iron skillet on the stovetop over medium-high heat for 5 minutes until hot.
3. Pat the steaks dry with paper towels to help achieve a better sear.
4. Rub the steaks evenly with 1 tablespoon of olive oil, then season both sides with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
5. Place the steaks in the hot skillet and sear for 2 minutes without moving them to develop a golden-brown crust.
6. Flip the steaks using tongs and sear the other side for 2 minutes.
7. Transfer the skillet to the preheated oven and cook for 6 minutes for medium-rare, or until the internal temperature reaches 130°F on an instant-read thermometer.
8. While the steaks cook, combine 4 tablespoons of softened butter, 2 minced garlic cloves, 1 tablespoon of chopped parsley, and 1/4 teaspoon of salt in a small bowl to make the garlic butter.
9. Remove the skillet from the oven and carefully place 1 tablespoon of the garlic butter on top of each steak.
10. Let the steaks rest in the skillet for 5 minutes to allow the juices to redistribute.
11. Serve the steaks immediately, spooning any melted garlic butter from the skillet over the top.

My favorite part is how the garlic butter melts into the steak, creating a rich, savory crust that complements the tender, juicy interior. This dish pairs beautifully with roasted asparagus or a simple arugula salad, letting the filet mignon remain the star of the plate.

Outback Steakhouse Queensland Chicken and Shrimp Pasta

Catching the golden afternoon light through my kitchen window, I remember how this dish first captivated me—a comforting blend of surf and turf that feels both indulgent and familiar, like a warm embrace after a long day.

Ingredients

For the pasta and proteins:
– 8 oz fettuccine pasta
– 2 boneless, skinless chicken breasts (6 oz each), sliced into 1-inch strips
– 8 oz large raw shrimp, peeled and deveined
– 2 tbsp olive oil
– 1 tsp paprika
– ½ tsp garlic powder
– ¼ tsp black pepper

For the sauce:
– 2 tbsp unsalted butter
– 3 garlic cloves, minced
– 1 cup heavy cream
– ½ cup grated Parmesan cheese
– ¼ cup chicken broth
– 1 tbsp chopped fresh parsley
– ½ tsp salt

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot.
2. Add 1 tablespoon of salt to the boiling water, then add fettuccine and cook for 10 minutes until al dente (the pasta should still have a slight bite when tested).
3. Drain the pasta in a colander, reserving ¼ cup of pasta water for later use.
4. While pasta cooks, pat chicken strips dry with paper towels to ensure proper browning.
5. Season chicken with paprika, garlic powder, and black pepper, rubbing spices evenly onto all surfaces.
6. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
7. Add chicken strips to the hot skillet and cook for 5 minutes per side until internal temperature reaches 165°F and exterior is golden brown.
8. Transfer cooked chicken to a clean plate using tongs.
9. Add shrimp to the same skillet and cook for 2 minutes per side until they turn pink and opaque.
10. Remove shrimp and place them with the chicken.
11. Reduce heat to medium and melt butter in the same skillet.
12. Add minced garlic and sauté for 1 minute until fragrant but not browned.
13. Pour in heavy cream and chicken broth, stirring constantly with a whisk.
14. Simmer the sauce for 3 minutes until it thickens enough to coat the back of a spoon.
15. Stir in Parmesan cheese until completely melted and sauce is smooth.
16. Add the reserved pasta water to thin the sauce to your preferred consistency.
17. Return cooked chicken, shrimp, and drained pasta to the skillet.
18. Toss everything together until evenly coated with sauce.
19. Sprinkle with fresh parsley and serve immediately.

Knowing how the creamy sauce clings to each strand of pasta while the tender chicken and plump shrimp create contrasting textures makes this worth the careful preparation. The dish shines when served in warm bowls with garlic bread for dipping into any remaining sauce, creating a complete experience that satisfies both hunger and soul.

Outback Steakhouse Aussie Cheese Fries

Crisp autumn evenings always seem to whisper for something indulgent, something that bridges the gap between restaurant luxury and home kitchen comfort. There’s a particular magic in recreating those familiar flavors that make you feel both nostalgic and wonderfully present in the moment, a quiet celebration of simple, satisfying food. Today, we’re bringing that cozy, shareable joy right to our own table.

Ingredients

For the Fries:
– 2 pounds frozen crinkle-cut fries
– 1/4 cup grated Parmesan cheese
– 1 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/4 teaspoon black pepper

For the Toppings:
– 6 slices bacon, cooked and crumbled
– 2 cups shredded Colby-Jack cheese
– 1/4 cup thinly sliced green onions

For the Ranch Dressing:
– 1/2 cup mayonnaise
– 1/4 cup buttermilk
– 1 tablespoon chopped fresh dill
– 1 teaspoon white vinegar
– 1/2 teaspoon garlic powder
– 1/4 teaspoon onion powder
– 1/8 teaspoon black pepper

Instructions

1. Preheat your oven to 425°F and line a large baking sheet with parchment paper.
2. Arrange the frozen crinkle-cut fries in a single layer on the prepared baking sheet.
3. Bake the fries for 20 minutes, then flip them using a spatula for even browning.
4. Continue baking for another 10-15 minutes until the fries are golden brown and crisp.
5. While the fries bake, combine the mayonnaise, buttermilk, fresh dill, white vinegar, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/8 teaspoon black pepper in a small bowl to make the ranch dressing.
6. Whisk the dressing ingredients until smooth and refrigerate until ready to serve.
7. Remove the baked fries from the oven and sprinkle them evenly with grated Parmesan cheese, smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon black pepper.
8. Top the seasoned fries with the shredded Colby-Jack cheese and crumbled bacon.
9. Return the loaded fries to the oven and bake for 3-5 minutes at 425°F until the cheese is fully melted and bubbly.
10. Carefully remove the baking sheet from the oven using oven mitts.
11. Drizzle the prepared ranch dressing over the hot cheese fries.
12. Garnish with thinly sliced green onions before serving immediately.

Keeping these fries hot from oven to plate is key, as the melted cheese forms delightful strings with every pull. The crisp crinkle cuts provide the perfect vessel for the smoky bacon and creamy, tangy ranch, creating a textural symphony in each bite. For a fun twist, serve them straight on the parchment-lined baking sheet for that rustic, family-style feel that invites everyone to gather round.

Outback Steakhouse Ranch Dressing Copycat

Just thinking about those quiet evenings at Outback, how that cool, creamy ranch dressing always seemed to make the meal feel complete, like a comforting secret shared between friends over a simple salad or a plate of crispy fries.

Ingredients

– For the base: 1 cup mayonnaise, 1/2 cup buttermilk, 1/4 cup sour cream
– For seasoning: 1 tablespoon dried parsley, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dried dill weed, 1/2 teaspoon black pepper, 1/4 teaspoon salt

Instructions

1. Measure 1 cup mayonnaise, 1/2 cup buttermilk, and 1/4 cup sour cream into a medium mixing bowl.
2. Whisk the ingredients together vigorously for 60 seconds until fully combined and smooth.
3. Add 1 tablespoon dried parsley, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dried dill weed, 1/2 teaspoon black pepper, and 1/4 teaspoon salt to the bowl.
4. Whisk all seasonings into the base mixture for 90 seconds until no dry spots remain and the dressing is uniformly pale green.
5. Cover the bowl tightly with plastic wrap, pressing it directly onto the surface of the dressing to prevent skin formation.
6. Refrigerate the dressing for at least 4 hours at 40°F to allow flavors to meld and thicken.
7. Stir the chilled dressing gently before serving to reincorporate any separation.

Kind of magical how this transforms in the fridge—the flavors deepen into that signature tangy, herby blend we love, with a luxuriously thick texture that clings perfectly to crisp lettuce wedges or makes an irresistible dip for hot, salty potato skins fresh from the oven.

Outback Steakhouse Grilled Salmon with Citrus Salsa

Today I found myself craving something that felt both nourishing and celebratory, the kind of meal that turns an ordinary Tuesday into a small, quiet occasion. The memory of a perfectly grilled salmon, its skin crisp and flesh flaky, topped with a salsa that tastes like pure sunshine, felt like the exact right thing to make.

Ingredients

For the Salmon:
– 4 (6-ounce) salmon fillets, skin-on
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper

For the Citrus Salsa:
– 1 large orange, peeled and segmented, segments chopped
– 1/2 red onion, finely diced
– 1/4 cup chopped fresh cilantro
– 1 jalapeño, seeds removed and finely diced
– 2 tablespoons fresh lime juice
– 1 tablespoon olive oil

Instructions

1. Pat the 4 salmon fillets completely dry with paper towels on both sides.
2. Brush the top (flesh side) of each salmon fillet evenly with the 2 tablespoons of olive oil.
3. Season the oiled top of each fillet evenly with the 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. (Tip: Patting the fish dry first helps the oil and seasoning stick and promotes a better sear.)
4. Preheat a grill or grill pan to medium-high heat (approximately 400°F).
5. Place the salmon fillets on the hot grill, skin-side down.
6. Grill the salmon for 6 minutes without moving it to get a crisp skin.
7. Carefully flip the salmon fillets using a spatula.
8. Grill the salmon for another 3-4 minutes, until the internal temperature reaches 125°F for medium. (Tip: Insert a meat thermometer into the thickest part of a fillet to check for doneness accurately.)
9. While the salmon grills, prepare the salsa by combining the chopped orange, finely diced red onion, chopped cilantro, diced jalapeño, 2 tablespoons of lime juice, and 1 tablespoon of olive oil in a medium bowl.
10. Stir the salsa ingredients gently until they are just combined. (Tip: Letting the salsa sit for 5-10 minutes after mixing allows the flavors to meld together beautifully.)
11. Remove the grilled salmon from the heat and transfer it to a serving platter.
12. Spoon the prepared citrus salsa generously over the top of the warm salmon fillets.

Just off the grill, the salmon flakes apart with gentle pressure from a fork, its rich flavor a perfect contrast to the bright, chunky salsa. Juicy orange pieces and a hint of jalapeño make each bite dynamic, a dish that feels equally fitting for a weeknight dinner or a plate shared with good friends on the patio.

Outback Steakhouse Garlic Mashed Potatoes

A quiet evening at home often calls for something deeply comforting, something that wraps you in warmth from the inside out. Among the simple pleasures, a bowl of creamy, garlicky mashed potatoes holds a special place, reminiscent of the hearty sides from a favorite steakhouse, yet made with the care only a home kitchen can provide.

Ingredients

For the potatoes:
– 2 lbs russet potatoes, peeled and quartered
– 1 cup heavy cream, warmed to 120°F
– 1/2 cup unsalted butter, softened
– 1 1/2 tsp salt

For the garlic infusion:
– 4 cloves garlic, minced
– 2 tbsp unsalted butter

Instructions

1. Place the peeled and quartered russet potatoes into a large pot and cover them completely with cold water.
2. Bring the pot to a rolling boil over high heat, then reduce the heat to maintain a gentle simmer for 20 minutes, or until the potatoes are fork-tender.
3. While the potatoes cook, melt 2 tablespoons of unsalted butter in a small saucepan over low heat.
4. Add the minced garlic to the melted butter and sauté for 2 minutes, stirring constantly, until fragrant but not browned.
5. Pour the heavy cream into the saucepan with the garlic butter and warm it over low heat until it reaches 120°F, about 3 minutes.
6. Drain the cooked potatoes thoroughly in a colander and return them to the warm pot.
7. Mash the hot potatoes with a potato masher until no large lumps remain.
8. Add the softened 1/2 cup of unsalted butter and the 1 1/2 teaspoons of salt to the mashed potatoes.
9. Gradually pour in the warm garlic cream mixture while stirring continuously with a wooden spoon.
10. Continue stirring for 2 minutes until the potatoes are smooth, creamy, and fully incorporated.

Rich and velvety, these potatoes carry the subtle, sweet fragrance of gently cooked garlic in every spoonful. Their cloud-like texture makes them perfect alongside a juicy steak, or try them topped with crispy fried onions for a delightful contrast that elevates this humble side into something truly memorable.

Outback Steakhouse BBQ Ribs

Evenings like this one find me thinking about those restaurant dishes that feel like a warm embrace, the kind that linger in memory long after the last bite. Outback Steakhouse’s BBQ ribs are exactly that—a tender, smoky-sweet indulgence that’s surprisingly approachable to recreate at home. Let’s walk through it together, step by quiet step.

Ingredients

For the ribs:

• 2 lbs pork baby back ribs
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tsp smoked paprika

For the BBQ sauce:

• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1/2 tsp onion powder

Instructions

1. Preheat your oven to 275°F.
2. Pat the pork baby back ribs completely dry with paper towels.
3. Rub the olive oil evenly over both sides of the ribs.
4. Sprinkle the kosher salt, black pepper, and smoked paprika evenly over the ribs, massaging gently to adhere.
5. Place the ribs meat-side up on a foil-lined baking sheet.
6. Tightly cover the ribs and baking sheet with another layer of foil, sealing the edges to trap steam.
7. Bake the ribs at 275°F for 2 hours and 30 minutes.
8. While the ribs bake, combine the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, garlic powder, and onion powder in a saucepan.
9. Simmer the sauce over medium-low heat for 10 minutes, stirring occasionally, until slightly thickened.
10. Remove the ribs from the oven and carefully uncover them, avoiding the hot steam.
11. Brush a generous layer of the BBQ sauce over the top of the ribs.
12. Increase the oven temperature to 400°F.
13. Return the uncovered ribs to the oven and bake for 15 minutes, until the sauce is sticky and caramelized.
14. Let the ribs rest for 10 minutes before slicing between the bones.

Perhaps what stays with you is the way the meat pulls cleanly from the bone with just a gentle tug, the crust glistening with that tangy-sweet glaze. Serve these ribs alongside creamy coleslaw or over a bed of garlic mashed potatoes to soak up every last drop of sauce—a humble feast that feels like a slow, satisfied sigh.

Outback Steakhouse Chocolate Thunder from Down Under

Just thinking about how some desserts feel like a warm embrace after a long day, this chocolate masterpiece from Outback Steakhouse comes to mind—a rich, indulgent treat that’s surprisingly simple to recreate at home, bringing a little restaurant magic to your kitchen.

Ingredients

For the brownie base

– 1 box (18.3 oz) fudge brownie mix
– 1/2 cup vegetable oil
– 1/4 cup water
– 2 large eggs

For the chocolate sauce

– 1 cup semi-sweet chocolate chips
– 1/2 cup heavy cream
– 1 tablespoon unsalted butter

For assembly and serving

– 1 pint vanilla ice cream
– 1/4 cup chopped pecans

Instructions

1. Preheat your oven to 350°F and grease an 8×8-inch baking pan thoroughly to prevent sticking.
2. In a medium bowl, combine the brownie mix, vegetable oil, water, and eggs, stirring until no dry streaks remain—be careful not to overmix for a fudgier texture.
3. Pour the brownie batter into the prepared pan, spreading it evenly with a spatula.
4. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
5. Let the brownie cool completely in the pan on a wire rack for about 1 hour to avoid a soupy sauce later.
6. While the brownie cools, prepare the chocolate sauce by combining chocolate chips, heavy cream, and butter in a microwave-safe bowl.
7. Microwave the sauce mixture on high for 1 minute, then stir until smooth and glossy—if needed, heat in 15-second intervals to avoid scorching.
8. Cut the cooled brownie into 4 equal squares and place each square on a dessert plate.
9. Top each brownie square with a large scoop of vanilla ice cream, allowing it to soften slightly for easier serving.
10. Drizzle the warm chocolate sauce generously over the ice cream and brownie.
11. Sprinkle chopped pecans evenly over each serving for a crunchy contrast.
12. Serve immediately while the sauce is still warm and the ice cream is creamy. Maybe pair it with a strong coffee to balance the sweetness, or share it with someone special under soft kitchen lighting—the gooey brownie, cool ice cream, and rich sauce create a symphony of textures that feels like a hug in dessert form.

Outback Steakhouse Caesar Salad Dressing

Dipping my spoon into the creamy white dressing, I remember how this simple bowl of greens became my favorite part of the Outback experience—the crisp romaine, the sharp parmesan, all brought together by this tangy, garlicky dressing that I now make at home whenever I need a taste of that familiar comfort.

Ingredients

For the dressing base:

• 1 cup mayonnaise
• 1/4 cup grated parmesan cheese
• 2 tbsp milk
• 1 tbsp lemon juice

For the seasoning blend:

• 2 tsp anchovy paste
• 2 cloves garlic, minced
• 1 tsp Worcestershire sauce
• 1/2 tsp black pepper
• 1/4 tsp salt

Instructions

1. Measure 1 cup mayonnaise into a medium mixing bowl.
2. Add 1/4 cup grated parmesan cheese to the mayonnaise.
3. Pour 2 tbsp milk into the bowl to thin the consistency.
4. Squeeze 1 tbsp fresh lemon juice directly into the mixture.
5. Add 2 tsp anchovy paste, which provides the classic umami depth without a fishy taste.
6. Mince 2 cloves of garlic finely and incorporate them for that signature sharpness.
7. Drizzle in 1 tsp Worcestershire sauce for subtle complexity.
8. Sprinkle 1/2 tsp black pepper and 1/4 tsp salt evenly over the ingredients.
9. Whisk everything together for exactly 2 minutes until completely smooth and emulsified.
10. Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld properly.

Just like the restaurant version, this dressing clings beautifully to each lettuce leaf, with the garlic and anchovy creating a savory backbone that makes even simple greens feel special. Try it drizzled over grilled chicken or as a dip for crispy breadsticks—it transforms ordinary ingredients into something memorably rich.

Outback Steakhouse Grilled Chicken with Mushroom Sauce

Vaguely remembering the warmth of restaurant booths and shared laughter, I find myself craving that familiar comfort today—the kind that comes from tender grilled chicken draped in earthy mushroom sauce, a dish that feels like coming home after a long journey.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts (6 oz each)
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
• For the mushroom sauce:
  • 2 tbsp unsalted butter
  • 8 oz cremini mushrooms, sliced ¼-inch thick
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • ½ cup chicken broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • ¼ tsp smoked paprika

Instructions

1. Pat chicken breasts dry with paper towels to ensure even browning.
2. Rub chicken with olive oil, then season both sides with salt, pepper, and garlic powder.
3. Preheat grill or grill pan to medium-high heat (400°F).
4. Place chicken on grill and cook for 6 minutes without moving to develop grill marks.
5. Flip chicken and cook for another 6 minutes until internal temperature reaches 165°F.
6. Transfer chicken to a plate and tent loosely with foil to rest.
7. Melt butter in a skillet over medium heat until foaming subsides.
8. Add mushrooms and onions, sautéing for 8 minutes until mushrooms release liquid and onions turn translucent.
9. Stir in garlic and cook for 1 minute until fragrant.
10. Pour in chicken broth, scraping browned bits from skillet bottom for extra flavor.
11. Whisk in heavy cream, Worcestershire sauce, Dijon mustard, and smoked paprika.
12. Simmer sauce for 5 minutes until slightly thickened, stirring occasionally.
13. Season sauce with additional salt only if needed after tasting.
14. Spoon warm mushroom sauce over rested chicken before serving.

Here, the chicken remains remarkably juicy beneath its smoky exterior, while the sauce clings in velvety ribbons—earthy from mushrooms, faintly tangy from mustard, with cream smoothing every edge. Try serving it over wild rice to catch every drop of sauce, or alongside roasted asparagus for a meal that feels both rustic and refined.

Outback Steakhouse Sweet Potato with Cinnamon Butter

Evenings like this make me crave something warm and comforting, something that fills the kitchen with the scent of cinnamon and caramelizing sugar. There’s a particular magic in recreating a restaurant favorite at home, where you can slow down and savor each step. This sweet potato dish feels like a warm embrace on a quiet night, simple yet deeply satisfying.

Ingredients

For the sweet potatoes:
– 4 medium sweet potatoes (about 8 ounces each)
– 1 tablespoon olive oil
– 1/2 teaspoon kosher salt

For the cinnamon butter:
– 1/2 cup unsalted butter, softened to room temperature
– 1/4 cup light brown sugar, packed
– 1 teaspoon ground cinnamon
– 1/4 teaspoon vanilla extract
– Pinch of salt

Instructions

1. Preheat your oven to 400°F and position a rack in the center.
2. Scrub each sweet potato thoroughly under cool running water to remove any dirt.
3. Pat the sweet potatoes completely dry with paper towels.
4. Pierce each sweet potato 6-8 times with a fork to allow steam to escape during baking.
5. Rub 1 tablespoon of olive oil evenly over all surfaces of the sweet potatoes.
6. Sprinkle 1/2 teaspoon of kosher salt evenly over the oiled sweet potatoes.
7. Place the sweet potatoes directly on the oven rack with a baking sheet on the rack below to catch any drips.
8. Bake for 45-60 minutes until the skins are crisp and the flesh yields easily when gently squeezed with oven mitts.
9. While the sweet potatoes bake, combine 1/2 cup softened unsalted butter, 1/4 cup packed light brown sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon vanilla extract, and a pinch of salt in a small bowl.
10. Mix the butter mixture vigorously with a fork or small whisk until completely smooth and well combined.
11. Transfer the cinnamon butter to a small serving dish and refrigerate for 15-20 minutes to firm up slightly.
12. Remove the sweet potatoes from the oven using tongs and place them on a cutting board.
13. Make a lengthwise slit down the center of each sweet potato, being careful of the escaping steam.
14. Gently squeeze the ends of each sweet potato toward the center to open the slit and fluff the flesh.
15. Serve each sweet potato with a generous dollop of the cinnamon butter melting into the hot flesh.

Soft, fluffy sweet potato flesh practically melts against your tongue while the cinnamon butter pools in golden pockets of sweetness. The contrast between the slightly crisp skin and creamy interior makes each bite more interesting than the last. For a special treat, try topping it with toasted pecans or serving alongside grilled pork chops for a sweet-savory combination that feels both rustic and refined.

Outback Steakhouse Steak Seasoning Blend

Beneath the quiet hum of the kitchen, there’s a certain comfort in recreating the familiar, savory embrace of a restaurant favorite right at home. This copycat Outback Steakhouse steak seasoning blend captures that signature, robust flavor—a simple mix that transforms an ordinary cut into something memorably delicious.

Ingredients

– For the seasoning blend:
– 2 tbsp kosher salt
– 1 tbsp coarsely ground black pepper
– 1 tbsp paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp cayenne pepper
– 1/2 tsp dried thyme leaves

Instructions

1. Measure 2 tbsp kosher salt into a small, dry bowl.
2. Add 1 tbsp coarsely ground black pepper to the same bowl.
3. Incorporate 1 tbsp paprika for color and mild sweetness.
4. Sprinkle in 1 tsp garlic powder for aromatic depth.
5. Stir in 1 tsp onion powder to build a savory foundation.
6. Mix in 1/2 tsp cayenne pepper for a subtle, warm heat.
7. Add 1/2 tsp dried thyme leaves for an herbal, earthy note.
8. Whisk all ingredients thoroughly with a fork or small whisk until fully combined and uniform in color.
9. Transfer the finished seasoning blend to an airtight glass jar or spice shaker for storage.
10. Pat your steak completely dry with paper towels before seasoning to help the blend adhere and promote better browning.
11. Generously coat both sides of the steak with the seasoning blend, pressing it gently into the meat.
12. Let the seasoned steak rest at room temperature for 30 minutes before cooking to allow the flavors to penetrate.
13. Cook the steak as desired, such as searing in a cast-iron skillet preheated to high heat (about 450°F) for 4–5 minutes per side for medium-rare.

The finished steak boasts a deeply savory, well-balanced crust with hints of warmth from the cayenne and aromatic herbs. Try sprinkling any extra seasoning over roasted potatoes or mixing it into burger patties for a versatile flavor boost that feels both cozy and special.

Outback Steakhouse Grilled Asparagus with Hollandaise

Gently, as autumn settles in and the light softens, I find myself craving simple comforts that feel both elegant and effortless. There’s something deeply satisfying about transforming humble vegetables into something special, and this grilled asparagus with hollandaise captures that quiet magic perfectly. It brings restaurant-quality grace to the home kitchen without demanding too much time or fuss.

Ingredients

• For the asparagus:
  • 1 pound fresh asparagus spears
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
• For the hollandaise sauce:
  • 3 large egg yolks
  • 1 tablespoon lemon juice
  • ½ cup unsalted butter, melted
  • Pinch of cayenne pepper
  • ¼ teaspoon salt

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F.
2. Rinse 1 pound of asparagus spears under cold water and pat them completely dry with paper towels.
3. Snap off the tough, woody ends of each asparagus spear where they naturally break.
4. Place the trimmed asparagus on a baking sheet and drizzle with 1 tablespoon of olive oil.
5. Sprinkle the asparagus with ½ teaspoon kosher salt and ¼ teaspoon black pepper, then toss gently to coat evenly.
6. Arrange the asparagus in a single layer on the preheated grill grates, placing them perpendicular to the grates to prevent falling through.
7. Grill the asparagus for 6-8 minutes, turning them with tongs every 2 minutes, until they are tender-crisp and have visible grill marks.
8. While the asparagus grills, prepare the hollandaise by whisking 3 large egg yolks with 1 tablespoon lemon juice in a heatproof bowl until pale and slightly thickened.
9. Place the bowl over a saucepan of gently simmering water, making sure the bottom of the bowl doesn’t touch the water.
10. Continue whisking constantly for 2-3 minutes until the egg mixture thickens enough to leave trails on the surface.
11. Slowly drizzle in ½ cup of melted unsalted butter while continuously whisking, until the sauce emulsifies and doubles in volume.
12. Remove the bowl from heat and whisk in a pinch of cayenne pepper and ¼ teaspoon salt.
13. Transfer the grilled asparagus to a serving platter and immediately drizzle with the warm hollandaise sauce.

Creating this dish rewards you with crisp-tender spears that give way to a rich, velvety blanket of sauce. Contrasting textures play beautifully here—the slight char from the grill against the luxurious hollandaise creates depth in every bite. Consider serving it alongside grilled steak or as the star of a vegetarian plate with creamy polenta, letting the asparagus shine in its simple elegance.

Summary

Zesty flavors await in these 18 Outback-inspired recipes that bring restaurant-quality grilling right to your backyard. We hope these dishes inspire your next cookout adventure! Don’t forget to share which recipe is your favorite in the comments below, and pin this article on Pinterest to keep these savory ideas handy. Happy grilling!