Description

Recreate the iconic Outback Steakhouse Steak at home with this easy copycat recipe. Perfectly seasoned and seared, this steak delivers that signature restaurant flavor with a juicy, tender interior and a caramelized crust. Pair it with a homemade Bloomin’ Onion sauce or your favorite sides for an authentic steakhouse experience anytime.

Ingredients

Scale

For the Steak

2 ribeye steaks (about 12 oz each, 1–1.5 inches thick)
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper

For Basting (Optional)

2 tablespoons unsalted butter
2 garlic cloves, smashed
2 sprigs fresh rosemary or thyme

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Instructions

Prepare the Steaks: Pat the steaks dry with paper towels, then let them sit at room temperature for 30 minutes. This helps ensure even cooking and a good sear.
Season the Steaks: In a small bowl, mix together salt, black pepper, paprika, garlic powder, onion powder, and cayenne. Rub the steaks evenly on both sides with olive oil, then coat with the seasoning blend, pressing it in so it sticks.
Preheat Your Pan: Heat a large cast iron skillet over high heat until it’s just barely starting to smoke. Don’t add any oil to the pan yet — the hot, dry pan is key for the best crust.
Sear the Steaks: Place the steaks in the skillet and let them cook undisturbed for 2-3 minutes, or until a deep brown crust forms. Flip and repeat on the other side. For medium-rare, cook for about 3-4 minutes per side, adjusting for thickness and your preferred doneness.
Baste with Butter (Optional): Lower the heat to medium and add butter, garlic, and herbs to the pan. Tilt the pan slightly and spoon the melted butter over the steaks for 1-2 minutes.
Rest the Steaks: Transfer the steaks to a plate or cutting board. Tent loosely with foil and let rest for at least 5 minutes before slicing, so the juices redistribute and the steak stays juicy.

Notes

For maximum tenderness, choose well-marbled ribeye or strip steaks.
You can use this seasoning rub on chicken or pork as well.
If cooking on a grill, follow the same timing and seasonings.
Always let your steak rest before slicing to avoid losing juices.

Nutrition

Serving Size: 1 steak
Calories: 650
Sugar: 0g
Sodium: 1200mg
Fat: 48g
Saturated Fat: 19g
Unsaturated Fat: 27g
Trans Fat: 1g
Carbohydrates: 2g
Fiber: 0g
Protein: 50g
Cholesterol: 170mg