"Outback Steakhouse offers a 13-ounce boneless ribeye and an 18-ounce bone-in ribeye, neither of which have impressed steak eaters, myself included. Though many customers stated Outback is a reliable source for grabbing a steak when dining out, others felt it was a disappointing experience. Those who enjoyed their ribeye described it as melt-in-the-mouth delicious and the best steak they've ever had."
"Outback Steakhouse - though it's an iconic chain - lands last on our list because it just doesn't deliver on its ribeye. While some folks noted it was full of flavor - likely due to butter that's used as a key steak seasoning - others complained their steak was too salty and over-seasoned. The cut's quality and size were called into question, with some stating it was a tough, dry, and chewy piece of meat, which echoed my own experience."
"LongHorn Steakhouse features a 12-ounce boneless ribeye, which it states is its best seller, as well as a 20-ounce bone-in ribeye that's called the Outlaw. The Outlaw is seasoned with a smoky char and fire-grilled, while the boneless option is seasoned and seared on a flat top grill. I previously took on the challenge of taste-testing LongHorn's most popular cuts of steak and found the boneless ribeye to be excellent."
Outback Steakhouse offers a 13-ounce boneless ribeye and an 18-ounce bone-in ribeye with widely mixed diner reactions. Many diners described the ribeye as tough, dry, chewy, or gristly, while a minority called it melt-in-the-mouth delicious. Some attributed flavor to butter seasoning, whereas others complained of excessive salt and over-seasoning. Cut quality and portion size were questioned, contributing to low ranking. LongHorn Steakhouse offers a 12-ounce boneless ribeye and a 20-ounce Outlaw bone-in with smoky char; the boneless ribeye was often described as fork-tender with a balanced protein-to-fat ratio but sometimes overly seasoned. Online reviews across locations were mixed.
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