Steak Knives Like Outback Steakhouse Recipes

BETTER THAN OUTBACK GRILLED STEAK AND LOBSTER DINNER

Steps:

• Prepare the charcoal grill for direct cooking over high heat (450° to 550°F.
• Remove the steaks from the refrigerator and set aside on the countertop to take the chill of of them.
• Adjust the oven rack to the upper setting about 6-inches from the heating element.
• Preheat the oven broiler.
• While the grill for the steak is heating, prepare butter sauce and the lobster tails. Line a small sheet pan with aluminum foil and set a wire rack over the pan.
• In a small saucepan set over medium heat, add the wine, lemon juice and garlic. Allow to reduce to half. Remove from the heat and whisk in the butter a tablespoon at a time. Season with salt and pepper. Transfer the sauce to a small pitcher or jar and set in a pan of warm water to keep warm.
• Place a lobster tail on the cutting board, shell side up and with sharp kitchen scissors, cut through the top center of the shell, stop cutting where the tail-fan begins, about 1-inch from the end.
• Using a dull butter knife, carefully work the knife blade inside each side of the lobster tail between the meat and the shell to loosen from the shell. With your hands, pry the shell apart to expose the meat, Remove the vein that runs down the center and discard it.
• Turn the lobster tail over, shell side down. With scissors, snip off the flippers. Slide the butter knife between the meat and the membrane to loosen the meat. Flip the tail over again and carefully pull and lift the lobster meat free from the shell but leave it attached at the tail end.
• Place 2 or 3 lemon wedges and garlic pieces inside the hollow shell, then squeeze the shell closed. Arrange the lobster meat attractively on top of the shell, pat lightly with paper towel to remove excess moisture. Place the lobster tail on the wire rack and repeat with the remaining lobster tail.
• Drizzle a tablespoon of the reserved butter sauce over each lobster tail and dust lightly with paprika. Continue to keep the wine butter sauce warm. Reserve the prepared lobster tails and proceed with the steaks.
• Season the steaks with salt/pepper and place on the hot grill over direct heat for 6 minutes. Turn the steaks and continue to grill another 4 minutes for medium rare or adjust the time until cooked to your desired doneness. Remove from the grill and let rest for 5-minutes.
• The steak will cook for 10-minutes and rest for 5 minutes. The lobster tails will cook for 6 to 8 minutes. Transfer the sheet pan to the oven AFTER they have been on the grill for 8 minutes.
• Broil the lobster tails for 6 minutes, or 1 minute per ounce of lobster weight. The lobster tails will be done when the meat is no longer translucent and becomes opaque. With an instant-read thermometer, the internal temperature should read 140° to 145°F, maximum. Be careful not to overcook as they will become tough and rubbery.
• Plate the grilled tenderloin steak, add the lobster tail, warm wine butter sauce and any sides.

OUTBACK STEAKHOUSE SWEET POTATO

Steps:

• Preheat the oven to 375 degrees. Wash the sweet potato and wrap it with foil. Place on a baking sheet lined with parchment paper. Bake potato for approximately 1 hour, or until you can easily pierce the potato with a fork.
• While the potato is baking use a mixer to mix together the butter and honey until the texture is uniform. To serve remove the foil and split the potato open with a knife. Top with the brown sugar, cinnamon, and finally a scoop of the honey butter. Store leftover honey butter in the refrigerator.
• Serve each potato with 2 tablespoons of the honey butter.

OUTBACK STEAKHOUSE-STYLE STEAK

Steps:

• Mix together seasoning ingredients and rub into each side of steak.
• Grill steaks on a large frying pan over medium-high heat; press down on steak with spatula or tongs to sear the edges.

COPYCAT OUTBACK STEAKHOUSE MARINADE

Steps:

• Marinate your desired cut of steak (great for ribeyes or new york strips) in the ale in a zip-top bag or plastic container for one hour in the refrigerator. Do not marinate overnight. Combine the brown sugar, salt, and pepper in a small bowl until well blended. Remove the steak from the marinade and rub the brown sugar mixture on both sides. Place on waxed paper and return to refrigerator for 30-60 minutes. To Cook: Heat a cast iron skillet, grill pan, or outdoor grill to medium high heat (greasing as needed). Cook steak to desired doneness. Serve immediately with side dishes of your choice.

OUTBACK STEAKHOUSE STEAK SEASONING

Steps:

• Mix all ingredients together in a small bowl. This recipe yields about 8 teaspoons of seasoning. I recommend making, serving, and trying it out. If you like it, make a large batch and keep it in an airtight container.

OUTBACK STEAKHOUSE BREAD

Steps:

• In the bowl of a stand mixture, dissolve the yeast and 1 Tbsp of sugar in warm water until mixture gets foamy.
• Whisk in the honey, brown sugar, egg and molasses.
• Sift in the remaining dry ingredients and knead 10 min over low speed.
• Divide the dough into 2 equal parts. Cut each part into 6 equal pieces and form 6-7" long narrow rolls.
• Dredge each roll into some cornmeal and then transfer each roll onto a well-greased pan. Allow dough to proof until doubled in size (approx. 45 min-1 hr in a warm place.)
• Bake in a pre-heated 380°F oven for 15 minutes.

OUTBACK RICE

Steps:

• i will teach you short cuts that will save you time but like all short cuts they take away from safty so if you are not experienced with cutlery then do not do this cheat and use a hand chopper just dont over due it. take you one red bell pepper and cut in to slices take to sharp butcher knives by the handle in one hand and place your other on top the blades you will roll like a rocker over the slices makeing a fine dice. repeat this trick with all you veggies except with the garlic. use a hand slicer or a cheese gradder. to get a fine mince. like a mush.
• place the veggies in a saute pan with the butter. sautte till the oninos are clear and mushy.set a side for now.
• in a stock pot place water, chicken base, and rice add veggies and i like to add a blend of seasons that equal 1/4 cup it consist of a dash of oregano, paprika, onion powder, garlic powder, baisel, tyme, salt , and pepper. make to what mix yuou like. if you dont know these spices give them a smell you can learn a lot by there smell. remember to stir this so it dosent burn remove from heat when it loses its liquidy consistancy. place on heat at medium and cover with foil this gives the act of baking without taking up needed cooking space. when cooking two soups and 40 pounds of rice one has to take a few short cuts.