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Steakhouse

Outback Steakhouse

Tampa, FL 📍 Maps

Founded in Tampa in 1988 by four American restaurateurs who had never stepped foot in Australia, Outback built its entire identity around bold Cajun-style seasoning blends and high-heat cooking. Steaks are hand-cut daily and seared at extreme heat using a proprietary 17-spice rub developed for heavy surface crusting. Expect a fast-paced, high-volume dining room where every table receives warm dark-wheat bushman bread and whipped butter before ordering.

★ The Legend
Bloomin' Onion
A colossal 1.25-pound onion sliced into over 200 distinct petals, seasoned with a spicy breading, and deep-fried until crisp. It is served with a horseradish-mayo bloom sauce designed for dipping the inner petals.
◆ Fan Favorite
Alice Springs Chicken
A grilled chicken breast slathered in honey mustard sauce, then stacked with sautéed mushrooms, thick-cut bacon, and a melted blanket of Monterey Jack and cheddar. Regulars ask for extra honey mustard on the side to dip the bacon-wrapped edges.
● Chef's Pick
Outback Center-Cut Sirloin
A lean, thick-cut top sirloin heavily coated in the kitchen's signature 17-spice blend and seared on a screaming-hot flat top to build a crunchy exterior. Founder Tim Gannon repeatedly cited this specific cut and spice formulation as the foundational centerpiece of the menu.
◇ Hidden Gem
Tasmanian Chili
First-timers go straight for the French onion soup or house salads — regulars know the kitchen brews a Texas-style, bean-less chili loaded entirely with tender steak trimmings, cheddar, and green onions. Eat it as a rich, beef-heavy starter or use it to dress your side potato.
Insider Tip

Ask your server for the steak spice blend on your Aussie fries or baked potato skin for a salty, savory kick the standard fry seasoning doesn't hit. Also, request your steak cooked over the open-flame wood grill rather than the flat-top flattop grill if you prefer a smoky char over a heavy spice crust.

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