Outback Steakhouse Recipe

Prepare the marinade

In a medium bowl whisk together 4 tbs olive oil, 3 tbs soy sauce, 2 tbs Worcestershire sauce, 4 minced garlic cloves, 1 tbs brown sugar, 1 tsp freshly ground black pepper and 2 tsp kosher salt until sugar dissolves.

Marinate the steaks

Place the steaks in a shallow dish or resealable plastic bag. Pour half of the marinade over the steaks, reserving the remainder for basting. Massage to coat, remove excess air if using a bag, and refrigerate for 30 minutes to 2 hours (up to 6 hours for more flavor). Remove from refrigerator 30 minutes before cooking to bring to near room temperature.

Preheat and sear

Heat a heavy skillet or cast-iron pan over high heat until smoking hot. Pat steaks dry with paper towels. Add 1 tbs olive oil to the pan and swirl. Place steaks in the hot pan and sear without moving 2–3 minutes to form a crust.

Finish cooking

Flip steaks and reduce heat to medium-high. Add reserved marinade to the pan around the steaks (not directly over to avoid flare-ups). Continue to cook until desired doneness: about 2–4 minutes for medium-rare depending on thickness (use instant-read thermometer: 125–130°F / 52–54°C for medium-rare). Transfer steaks to a cutting board and tent loosely with foil to rest 5–10 minutes.

Slice and serve

After resting, slice steaks against the grain if serving sliced. Spoon a generous dollop of compound butter over each steak so it melts into the meat and serve immediately.

While steaks are marinating or resting, make the compound butter. In a small bowl combine 6 tbs softened unsalted butter, 1 tbs minced garlic, 1 tbs finely chopped parsley, 1 tbs chopped chives, 1 tsp lemon zest, 1 tsp salt and 1/2 tsp black pepper. Mix thoroughly until smooth and homogeneous.

Shape and chill (optional)

Optionally place the butter mixture on plastic wrap, roll into a log, twist ends, and chill until firm for easy slicing. Alternatively use immediately as a softened smear on hot steaks.

Mashed potatoes

Place potato chunks in a pot and cover with cold salted water. Bring to a boil and simmer until fork-tender, 12–15 minutes. Drain well. Return to pot off heat, add 2 tbs unsalted butter and 1/2 cup milk. Mash until smooth and season with 1/2 tsp salt and 1/4 tsp black pepper. Keep warm until serving.

Steamed broccoli

Bring 1 inch of water to a boil in a saucepan with a steamer basket. Add 3 cups broccoli florets, cover, and steam 4–6 minutes until bright green and tender-crisp. Remove, toss with 1 tsp olive oil and 1 tsp lemon juice, and season to taste with salt and pepper.