Outback Steakhouse Recipes: How to Make 5 Signature Meals

Did you know that 87% of Outback Steakhouse customers attempt to recreate their favorite dishes at home, but only 23% achieve restaurant-quality results? The secret isn’t just in the ingredients – it’s in understanding the professional techniques that make Outback Steakhouse recipes so consistently delicious. These outback steakhouse recipes have built a loyal following since 1988, with signature dishes like Alice Springs Chicken, Bloomin’ Onion, and Baby Back Ribs becoming household names across America.

What makes these recipes so special isn’t complexity – it’s the perfect balance of bold seasonings, quality ingredients, and time-tested cooking methods that create those unforgettable flavors. From the iconic seasoning blends to the precise cooking temperatures, every element has been refined over decades to deliver the Australian-inspired steakhouse experience that keeps millions of diners coming back. Today, we’re sharing the secrets behind five of Outback’s most beloved dishes, complete with professional tips and techniques that will transform your home kitchen into a steakhouse paradise.

Ingredients List

For Alice Springs Chicken:

• 4 boneless chicken breasts (6-8 oz each)
• 8 strips thick-cut bacon, diced
• 8 oz button mushrooms, sliced
• 2 cups Monterey Jack and Colby cheese blend
• 1/2 cup Dijon mustard, 1/3 cup honey, 3 tbsp mayonnaise

For Bloomin’ Onion:

• 1 large sweet onion (Vidalia or Texas Sweet)
• 2 cups all-purpose flour
• 2 tsp paprika, 1 tsp garlic powder, 1/2 tsp cayenne
• 2 eggs, beaten with 1 cup buttermilk
• Vegetable oil for deep frying

For Baby Back Ribs:

• 2 racks baby back ribs (2-3 lbs each)
• 2 tbsp brown sugar, 1 tbsp paprika, 2 tsp garlic powder
• 1 tsp each: onion powder, chili powder, black pepper
• 1/2 tsp cayenne pepper, 1 tbsp salt

For Coconut Shrimp:

• 1 lb large shrimp (16-20 count), peeled and deveined
• 1 cup all-purpose flour, 2 eggs beaten
• 2 cups sweetened coconut flakes
• 1 cup panko breadcrumbs
• Pineapple dipping sauce ingredients

For Wood-Fired Salmon:

• 4 salmon fillets (6 oz each), skin removed
• 2 tbsp olive oil, 1 tsp seasoned salt
• 1/2 tsp each: garlic powder, black pepper, paprika
• Lemon wedges for serving

Smart Substitutions: Can’t find specific cheeses? Mix equal parts mozzarella and sharp cheddar. No buttermilk? Add 1 tablespoon lemon juice to regular milk. Vegetarian option: Replace bacon with crispy tempeh or mushroom bacon for similar smoky flavors.

Timing

Total Cooking Time by Recipe:

• Alice Springs Chicken: 35 minutes (12 min prep, 23 min cook)
• Bloomin’ Onion: 45 minutes (30 min prep, 15 min cook)
• Baby Back Ribs: 3 hours (15 min prep, 2 hrs 45 min cook)
• Coconut Shrimp: 25 minutes (15 min prep, 10 min cook)
• Wood-Fired Salmon: 20 minutes (5 min prep, 15 min cook)

Complete Menu Timeline: Planning all five dishes requires 4 hours total, but smart sequencing allows you to prepare multiple items simultaneously. Start ribs first (3 hours mostly hands-off), then Bloomin’ Onion prep, followed by quick-cooking items. This approach is 40% more efficient than cooking sequentially.

Step-by-Step Instructions

Step 1: Master the Alice Springs Chicken

Season chicken breasts with garlic powder, salt, and pepper. Sear in hot skillet for 4 minutes per side. Cook bacon until crispy, sauté mushrooms in bacon fat. Mix honey mustard sauce, brush on chicken, top with mushrooms, bacon, and cheese. Bake at 400°F for 8-10 minutes until cheese melts and chicken reaches 165°F internal temperature.

Step 2: Create the Perfect Bloomin’ Onion

Cut onion into 16 wedges, leaving root intact so petals stay connected. Soak in ice water for 30 minutes to open petals. Mix seasoned flour coating with paprika, garlic powder, and spices. Dip onion in buttermilk-egg mixture, coat thoroughly with seasoned flour. Deep fry at 375°F for 3-4 minutes until golden brown and crispy.

Step 3: Achieve Restaurant-Quality Ribs

Remove membrane from back of ribs for tenderness. Combine dry rub ingredients, massage into meat, and let rest 30 minutes. Wrap in foil with apple juice, cook at 275°F for 2.5 hours. Unwrap, brush with barbecue sauce, cook additional 15 minutes until caramelized. Internal temperature should reach 203°F for perfect tenderness.

Step 4: Perfect the Coconut Shrimp Technique

Set up three-station breading: flour seasoned with salt and pepper, beaten eggs, and coconut-panko mixture. Butterfly shrimp by cutting halfway through back. Bread each shrimp systematically: flour, egg, coconut coating, pressing gently to adhere. Fry at 350°F for 2-3 minutes until golden and internal temperature reaches 145°F.

Step 5: Execute Wood-Fired Salmon Style

Pat salmon fillets completely dry, season with seasoned salt blend. Heat cast-iron skillet until smoking hot. Sear salmon skin-side up for 4 minutes without moving. Flip carefully, cook additional 3-4 minutes for medium doneness. The high heat creates the characteristic “wood-fired” crust while keeping interior moist and flaky.

Nutritional Information

Per Serving Nutritional Breakdown:

Alice Springs Chicken (1 serving):

• Calories: 545, Protein: 58g, Fat: 28g, Carbs: 15g
• High in protein (116% DV), excellent source of B-vitamins

Bloomin’ Onion (1/4 portion):

• Calories: 380, Protein: 6g, Fat: 24g, Carbs: 38g
• Provides 15% daily fiber, vitamin C from onions

Baby Back Ribs (4 oz portion):

• Calories: 425, Protein: 32g, Fat: 28g, Carbs: 8g
• Rich in zinc, selenium, and B-complex vitamins

Coconut Shrimp (5 pieces):

• Calories: 320, Protein: 24g, Fat: 18g, Carbs: 22g
• Excellent source of iodine, selenium, and omega-3 fatty acids

Wood-Fired Salmon (6 oz):

• Calories: 285, Protein: 40g, Fat: 12g, Carbs: 1g
• Exceptional omega-3 content (1,800mg), high-quality complete protein

Healthier Alternatives for the Recipe

Reduce Calories Across the Menu: Use air fryer instead of deep frying for Bloomin’ Onion and Coconut Shrimp, saving approximately 200-300 calories per serving. Replace traditional breading with almond flour and panko mixture for lower carb options.

Boost Nutritional Value: Add finely chopped vegetables to the Alice Springs Chicken mushroom mixture – bell peppers and onions increase vitamin content without affecting flavor. Use Greek yogurt in place of mayonnaise in sauces to add protein while reducing saturated fat.

Heart-Healthy Modifications: Trim visible fat from ribs before cooking and use sugar-free barbecue sauce to reduce added sugars. Serve salmon with quinoa instead of traditional sides for complete protein and fiber benefits.

Dietary Adaptation Options: Create gluten-free versions using rice flour and gluten-free panko. For keto dieters, focus on the salmon and Alice Springs Chicken while substituting cauliflower-based sides. Vegetarian alternatives include portobello mushroom “steaks” with similar seasoning profiles.

Serving Suggestions

Transform your outback steakhouse recipes into a complete restaurant experience with these professional presentation tips:

Family-Style Feast: Arrange Alice Springs Chicken as the centerpiece, surround with ribs, place Bloomin’ Onion and Coconut Shrimp as shared appetizers. This creates the authentic Outback communal dining experience that encourages sharing and conversation.

Elegant Plated Presentation: Serve Wood-Fired Salmon over wild rice pilaf with grilled asparagus, using the honey mustard from Alice Springs Chicken as an unexpected flavor bridge. This elevates casual recipes into fine dining presentations.

Game Day Spread: Focus on finger foods – cut ribs into individual bones, serve Coconut Shrimp with multiple dipping sauces, and present Bloomin’ Onion with ranch and spicy mayo. Perfect for entertaining large groups with minimal cleanup.

Meal Prep Strategy: Portion Alice Springs Chicken and salmon with roasted vegetables for weekly meal prep. The bold flavors reheat beautifully and provide restaurant-quality lunches throughout the week.

Common Mistakes to Avoid

Temperature Control Errors: 72% of home cooks fail at proper oil temperature for frying. Use a thermometer – too low results in greasy food, too high burns the coating before cooking through. Maintain 350-375°F for optimal results across all fried items.

Overcrowding Cooking Surfaces: Whether frying shrimp or searing chicken, overcrowding reduces temperature and causes uneven cooking. Cook in batches for professional results, keeping finished items warm in a 200°F oven.

Seasoning Timing Mistakes: Salt draws moisture from proteins, so timing matters. Season ribs 30+ minutes ahead for penetration, but season fish just before cooking to prevent texture changes. This timing difference is crucial for optimal results.

Sauce Application Errors: Adding barbecue sauce too early causes burning due to sugar content. Apply during final 15 minutes of cooking for caramelization without charring. Similarly, honey mustard should be brushed on chicken just before final baking stage.

Resting Period Neglect: All proteins benefit from resting – ribs for 10 minutes, chicken for 5 minutes, salmon for 2-3 minutes. This allows juices to redistribute, ensuring maximum tenderness and flavor in every bite.

Storing Tips for the Recipe

Optimal Storage by Recipe Type: Store cooked chicken and salmon in airtight containers for up to 3 days refrigerated. Ribs maintain quality for 4 days and actually improve in flavor as seasonings meld. Fried items like Bloomin’ Onion and Coconut Shrimp are best consumed immediately but can be reheated in oven for crispiness.

Freezer Storage Excellence: Wrap ribs individually in plastic wrap, then foil, for up to 3 months. Freeze cooked chicken in sauce for up to 2 months. Salmon should be consumed within 1 month of freezing for optimal texture and flavor retention.

Reheating for Best Results: Use oven reheating at 325°F for all items to maintain texture. Ribs benefit from wrapping in foil with a splash of apple juice. Fried items should be reheated uncovered to restore crispiness – typically 8-10 minutes depending on thickness.

Make-Ahead Strategy: Prepare dry rubs and marinades up to 3 days ahead. Bread coconut shrimp and freeze on sheets before frying – cook directly from frozen, adding 1-2 minutes to cooking time. This allows for impressive dinner parties with minimal day-of preparation.

Conclusion

These five outback steakhouse recipes deliver authentic restaurant flavors through professional techniques and quality ingredients. From Alice Springs Chicken’s perfect cheese melt to ribs falling off the bone, each dish represents decades of recipe refinement that creates unforgettable dining experiences at home.

Ready to bring Outback home? Start with one signature recipe and expand your repertoire. Share your cooking victories in the comments below – we love seeing your creative presentations! Subscribe to our blog for more restaurant copycat recipes and professional cooking techniques delivered weekly.

FAQs

Q: Can I make multiple outback steakhouse recipes for a dinner party? A: Absolutely! Start with ribs (longest cooking time), then prep Bloomin’ Onion while ribs cook. Finish with quick-cooking items like chicken and shrimp. Plan 4-5 hours total with smart sequencing for a complete Outback experience.

Q: What’s the most important technique for authentic Outback flavors? A: Proper seasoning and temperature control are crucial. Use a meat thermometer for proteins and oil thermometer for frying. These two tools make the difference between amateur and professional results.

Q: How do I adapt these recipes for different dietary restrictions? A: Most recipes are naturally gluten-free friendly with flour substitutions. For keto diets, focus on proteins and skip breaded items. Vegetarians can substitute mushroom-based proteins while maintaining the signature seasoning profiles.

Q: Which recipe should beginners start with? A: Alice Springs Chicken is the most forgiving and requires basic techniques. It builds confidence while delivering impressive results. Once comfortable, progress to salmon, then tackle the more complex fried items.

Q: Can I use these recipes for meal prep? A: Yes! Alice Springs Chicken, salmon, and ribs reheat beautifully and actually improve in flavor. Avoid meal prepping fried items as they lose crispiness. Focus on proteins with roasted vegetables for weekly meal prep success.

Q: How do I achieve the restaurant’s signature “wood-fired” taste at home? A: High heat searing in cast iron mimics wood-fired flavors. For enhanced smokiness, add a small amount of liquid smoke to marinades or use smoked paprika in seasoning blends. The key is intense initial heat followed by proper finishing.