Outback Steakhouse debuted an updated menu Wednesday, adding new items, lowering prices on others and reorganizing categories for easier navigation.
Steaks are now categorized by cooking style: Season & Seared, Slow-Roasted and Char-Grilled, and many come with a second side at no extra charge.
“We know value is important to our guests, especially now,” Danielle Vona, Outback’s CMO, said in a statement. “In addition to adding a second side to most entrees, we’ve lowered prices on some of our signature appetizers as well as some of our larger cuts of steak.” The famous Bloomin’ Onion, for example, is now $7.99, down from $8.99. And guests can upgrade from a 6-ounce center-cut sirloin to an 8-ounce portion for as little as $2.
A new category called “Steak ‘N Mate Combos” is also designed to add value and flexibility. Guests have the choice of five pairings, such as ribeye and shrimp or sirloin and Aussie twisted ribs. Plus, Outback launched a new lineup of cost-conscious steak alternatives. These include Bloomin’ Fried Chicken, Pork & Pineapple Medallions and a Braised Beef Bonzer-Wich—beef braised in barbecue sauce with melted cheddar on grilled panini.
The casual-dining chain had been operating with a limited menu throughout the pandemic before the update.
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