MapMuse - Locate Outback Steak House Near You

...Bob Basham, Trudy Cooper, Chris T. Sullivan, and Tim Gannon. It is owned and operated in the United States by OSI Restaurant Partners, and by franchise and venture agreements internationally. In 1997, it entered the South Korean market through the franchise agreement with Aussie Chung Inc. Currently, there are nearly 70 Outback Steakhouse locations throughout South Korea.

On June 14, 2007, OSI Restaurant Partners completed a stock repurchase plan, and the company is now privately held.

There are five Outback Steakhouse restaurants in Hong Kong as of 2007.

As the name suggests, Outback Steakhouse has a strong Australian outback theme, exemplified by Boomerangs, stuffed crocodiles, maps of Australia, a reproduction of Ned Kelly's helmet, whips, didgeridoos, and paintings by Aboriginal artists. Menu items are largely named after places in Australia, including the Ayers Rock Strip, Alice Springs Chicken, and Rockhampton Ribeye. Others are named after animals, like Kookaburra Wings, or Wallaby Darned. Some items are named after agricultural professions, such as the Jackaroo Chops or Drover's Platter. Others still take their names from pop-cultural references, such as the Mad Max Burger and Grilled Shrimp On The Barbie. In early 2007 Outback removed some of its Australian flair from the menu. The New York Strip Steak, Ribeye, Pork Chops, and Mad Max burger are some of the more popular menu items to lose their "Aussie" nicknames.

Cuisine

Despite its theme, Outback Steakhouse serves Australian cuisine, with Creole influences. All meat is heavily seasoned, including a 17 spice blend for the steaks themselves. Most seafood items are served with a Creole remoulade sauce. Outback bills its food as "full flavor". It fries its food in vegetable shortening, and uses real butter and heavy cream in many dishes. Burgers are ground from beef tenderloin. Menus are highly regionalized. Crawfish appear in some dishes in Southern American locations, as do sweet potatoes. Eastern locations often feature Maine Lobster tails, while western locations frequently serve Alaskan King Crab legs and cakes.

Although a number of menu items are grilled, steaks are prepared on a griddle using butter as a heat transfer medium. Because they are cooked solely by conduction, their surfaces are cooked much more rapidly than their centers, and so Outback has a nonstandard meat doneness scale typically a half-step lower(ie: Medium is a Medium/Medium-Rare) than standard.

The Bloomin' Onion is a signature Outback item. It is a colossal 1-pound onion cut to "bloom" open, breaded, deep-fried and served with a horseradish-mayo aïoli, or "Bloom sauce," side. Other restaurants also offer items similar to the Bloomin' Onion, as in Chili's Awesome Blossom and Lone Star Steakhouse & Saloon's Texas Rose.

Outback's bar selections are also highly regionalized. Most Outbacks serve Foster's Lager, an Australian brand of beer largely sold outside of Australia. Other Australian beers include Coopers Premium Lager, Coopers Sparkling Ale, Coopers Pale Ale and Boag's. Wine selections also vary, but often include those from Australian wineries like Yellow Tail, and Foster's Group holdings Lindemans and Rosemount Estates.