Outback Steakhouse Recipe

Bring steak to room temperature

Remove the top sirloin from the refrigerator 30–45 minutes before cooking so it comes to room temperature. Pat dry with paper towels.

Season steak

In a small bowl mix kosher salt, black pepper and garlic powder. Rub olive oil over both sides of the steak, then evenly season with the salt/pepper/garlic mixture, pressing it gently into the meat.

Heat pan and sear

Heat a heavy cast-iron skillet or stainless steel pan over high heat until very hot (about 5 minutes). Add 1 tablespoon olive oil and carefully place the steak in the pan. Sear without moving for 3–4 minutes until a deep brown crust forms.

Finish steak

Flip the steak and add the tablespoon of butter to the pan. Spoon melted butter over the top while cooking for another 3–4 minutes for medium-rare (internal temp 125–130°F / 52–54°C) or longer to desired doneness. Use an instant-read thermometer to check.

Rest and slice

Transfer the steak to a cutting board and tent loosely with foil. Rest 7–10 minutes to allow juices to redistribute. Slice against the grain and sprinkle with chopped parsley if using. Serve with lemon wedges.

Prepare the onion

Peel the onion and cut off the top (stem end) leaving the root intact. Place onion cut-side down. Starting about 1/2 inch from the root, make vertical cuts toward the root to create 12–16 petals; rotate and repeat to make evenly spaced cuts. Gently spread the petals apart to form the 'bloom.'

Make batter

In a shallow bowl whisk together flour, cornstarch, paprika, onion powder, cayenne, salt and black pepper. Add cold club soda and whisk just until combined — batter should be slightly thick but coating-friendly. Keep cold.

Coat onion

Hold the onion by the root and spoon batter into the center and over the petals so each petal is lightly coated. Shake off excess and transfer onion to a wire rack briefly to set while heating oil.

Heat oil

In a deep heavy pot or deep-fryer heat vegetable oil to 350°F (175°C). Use enough oil so the onion can be mostly submerged (about 3–4 cups in a medium pot).

Fry onion

Carefully lower the onion (root side up) into the hot oil using tongs or a spider. Fry 3–4 minutes until the outer petals are golden; carefully turn the onion over and fry an additional 2–3 minutes until deeply golden and crispy. Total frying time ~6–8 minutes. Remove to a paper towel-lined rack to drain and season immediately with a little extra salt if desired.

Combine sauce ingredients

In a small bowl whisk together mayonnaise, prepared horseradish, sour cream, lemon juice, smoked paprika, salt and black pepper until smooth. Taste and adjust horseradish or salt as needed. Refrigerate at least 15 minutes to let flavors meld.

Serve

Transfer sauce to a small serving bowl and place alongside the crispy onion for dipping.

Arrange sliced steak on a warmed plate beside a halved bloomin' onion or the crispy petals for individual serving. Add a ramekin of horseradish sauce, garnish with chopped parsley and lemon wedges. Serve immediately so steak is warm and onion remains crispy.