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OUTBACK STEAKHOUSE'S CHARGRILLED RIBEYE!!!!! - Page 2

post #31 of 41
I am friends with an owner/operator of an Outback close to me and he stated that he does not know the recipe either because the rub is actually shipped into them already mixed. But he did know that the main ingredient of the recipe was espresso. I have tried adding espresso along with garlic, salt, black pepper, etc.. and it comes very close to theirs. You can google "Espresso steak rubs/seasoning recipes" and that will give you a good foundation recipe to start with and just tweak it from there. When the espresso is grilled it loses it "coffee" flavor but when it blends in with the juices of the meat it makes the dark liquid that many people think they have used a sauce/marinade but it is not. It is just the juices from the steak and espresso. Hope this helps and good luck in your quest!
post #32 of 41
Thread Starter 

Thank you. I'll definately give that a try . Are there any over the counter that are good to start with that you know of?

post #33 of 41

Hey Jim, I forgot one thing. While it's resting rub it with a small pat of butter.

post #34 of 41
Quote:
Originally Posted by Giarretti View Post

Hey Jim, I forgot one thing. While it's resting rub it with a small pat of butter.

 

I prefer a large pat of butter, or two.  Preferably an herbed butter.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #35 of 41

My friend gave me some of the original seasoning and from what I can tell it has in it (from looking at it) is of course the espresso, but also salt, garlic powder, and black pepper. It honestly does not look like it has anything else in it. If you look at some of the recipes online they have chili powder in them, but this does not look like that or tastes like it has that in it. But I can definitely taste the garlic powder. Why don't you try equal parts of all of the ingredients that I mentioned with the exception of the salt (use 1/2 salt) and see if it is close. You may even want to try some onion powder in with it also. I still have some, I will taste it again and see if I can tell you anything else. I think the hardest part will be getting a good espresso because that is the key ingredient.

post #36 of 41

Years ago good steakhouses used to put 2 pats of Maitre dDHotel butter on top of every steak before it went out.It was good. 

 

The other night the wifa and I ate in a Bar B Q  Place called BONES    They serve a butter for their steak and have the nerve to charge xtra.  By far THE WORST THING I EVER TASTED it's butter, margarine and beef base mixed together. It's a great way to ruin a steak. UGH

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #37 of 41
Quote:
Originally Posted by chefedb View Post

Years ago good steakhouses used to put 2 pats of Maitre dDHotel butter on top of every steak before it went out.It was good. 

 

The other night the wifa and I ate in a Bar B Q  Place called BONES    They serve a butter for their steak and have the nerve to charge xtra.  By far THE WORST THING I EVER TASTED it's butter, margarine and beef base mixed together. It's a great way to ruin a steak. UGH


That's just sad.   Makes me want to oak grill some steaks and serve them with a heaping pat of compound herb butter (or maybe my black trumpet butter).  Heck maybe both. It just makes me bothered so I am going to rebel.  Yes. Steaks tonight.  Compound herb and mushroom butter.  Me and my boys.  Maybe I'll make some barley cakes to go with and a quick salad.  Yes. This sounds good. 

post #38 of 41

Use the flavors you like.  The key to this type of steak is that it must come up to room temp.  Lay it on the counter for about an hour then grill it.  Also, don't overcook the beef and let it rest (covered or not)  before you even think about cutting it.  Good Luck, MommaT

post #39 of 41
Quote:
Lay it on the counter for about an hour

I like to keep mine refrigerated and take it out 5-10 minutes prior to cooking.

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(162 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(162 photos)
Wine and Cheese
(62 photos)
 
Reply
post #40 of 41

I think you or he means expresso powder.  It also contains a large amount of a tenderizer called Papain.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #41 of 41

If you really would like to know, many chefs at outback drop your under cooked steak in the fryer for a bit to cook it through.  Then they serve it again, and it looks nice and juicy.  Are you happy now?

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