Outback’s Steak and Lobster special is back with prices starting at $15.99.
The $15.99 special comes with a 6 oz. Outback Sirloin, paired with a steamed lobster tail. Served with your choice of one freshly made side. You can upgrade to a larger Sirloin or to a Victoria’s Filet Mignon for an upcharge. You can also add a lobster tail to any entree for $11.49.*
Other Outback Specials
Outback Steakhouse offers 10% off to AARP members every day. Discount is good for your entire check (some restrictions apply).
Visit Outback any day of the week for lunch or dinner and save 10% off your entire dining bill (excluding alcohol, applicable taxes and gratuity). To receive your 10% discount, just show your valid AARP membership card any day of the week at any Outback restaurant location.
AARP discount is not good with Outback coupons or other offers. More details at the AARP Discount site.
Find other restaurant discounts in our story, AARP Dining Discounts
Outback Happy Hour
Outback does not have a formal happy hour but does have drink specials starting at $5. For details see: Outback Cocktails
Additional Outback Specials
Outback usually posts its coupons and other specials on their Offers Page.
About Outback Steakhouse (from Wikipedia)
All meat is heavily seasoned; there is a 17 spice blend for the steaks themselves. Outback bills its food as “full flavor”. It fries its food in beef tallow, and uses real butter and heavy cream in many dishes. Burgers are ground from beef tenderloin. Menus are highly regionalized. Crawfish appear in some dishes in Southern American locations, as do sweet potatoes. Eastern locations often feature Maine Lobster tails, while western locations frequently serve Alaskan King Crab legs and cakes.
Outback’s bar selections are highly regionalized. Outback serves Foster’s Lager; an Australian brand of beer exported around the world. Other Australian beers often served include: Toohey’s New, Boag’s, and Coopers Premium Lager, Sparkling Ale, and Pale Ale. Wine selections vary, but often include Australian wineries Yellow Tail, Lindeman’s, and Rosemount.
Although a number of menu items are grilled, steaks are prepared on a griddle using butter as a heat transfer medium. Because they are cooked solely by conduction, their surfaces are cooked much more rapidly than their centers, and Outback follows a standard meat temperature (rarity) scale.
The Bloomin’ Onion is a signature Outback item. It is a one pound onion cut to ‘bloom’ open, breaded, deep-fried and served with mayonnaise-horseradish sauce. Other restaurants offer items similar to the Bloomin’ Onion, as in Chili’s Awesome Blossom (discontinued) and Lone Star Steakhouse & Saloon’s Texas Rose.