THE ONE REASON WHY YOU SHOULD TRY THIS RIBEYE STEAK
Outback Steakhouse has created the juiciest, most savory steak in town and you shouldn’t miss it
There are many reasons why one should never miss out on Outback Steakhouse’s “Ribeye Steak Out” offer, but here’s the most important one—the quality of the steaks served here is simply one of the best in town.
Perhaps it’s the way the steaks are marinated for 24 hours before it is cooked; or maybe the unique house dressings and sauces made from scratch, using only the freshest ingredients, that goes with it; or it could be the concentrated service that Outback Steakhouse patrons has come to expect from its well-trained rosters of Outbackers.
“While Outback Steakhouse has expanded its food offerings over the years (to include fish, pork, chicken, seafood, pastas & salads), we have kept our signature steaks as top notch as it was from the day we started serving them years and years ago,” said Vanessa Calimlim, the company’s marketing manager.
The storied dining establishment, which has been in the Philippines for over 15 years, started offering the USDA “Choice” certified Angus ribeye steak as its featured menu since February. With just word-of-mouth of its juicy, savory, well-marbled taste, the ribeye steak was a hit with steak lovers.
“We’ve stayed true to using the choice ingredients that make our steaks as sumptuous as our loyal customers want it. As a way of thanking them, we offered our ribeye steak in four different ways to make sure our patrons have something new to try every time they come back for more,” Calimlim said.
There’s the Seasoned and Seared Ribeye (P1,455), grilled in open flame using Outback Steakhouse’s secret 17 seasoning blend; the Chargrilled Ribeye (P1,455), steak with the hint of a rich flavor of espresso seasoning for an extra kick. There’s also the Tuscan Marinated Ribeye (P1,495), an Italian-inspired steak marinated in olive oil, rosemary, burgundy wine and spices; then there’s the Garlic Ribeye, the steak for true garlic lovers (P1,495), topped with marinated, sweet, roasted garlic cloves. All are served with a choice of two freshly made side dishes.
According to Dan Keven Co, Outback Glorietta’s managing partner, each of the four ribeye flavors—served in 10 oz cuts—have found a following.
“Asians generally love their steaks with gravy while Americans and Europeans prefer theirs with minimal seasoning so they can taste the natural flavor of the beef,” Co has observed. “Either way they want their steaks served, we’ll make it happen. We know our stuff.”
The “Ribeye Steak Out” offer has become so successful it has actually contributed some 16 percent of business to Outback Steakhouse since it was offered —proof that consistency and commitment to quality (which Outback has fiercely subscribed to) pays in the long run.
Calimlim said: “At Outback Steakhouse, it’s perfect or perfect only every time. We have made a name for serving quality steaks which takes on our commitment to “serious food”, “concentrated service” and “spirited drinks”. And we’ll continue to do this day in and day out, because at Outback, there are no rules—except to enjoy the complete dining experience.”
“Ribeye Steak Out” featured menu is available in all branches: Alabang Town Center, Glorietta-4 Makati and Acropolis. Follow Outback Steakhouses’s Twitter account (@GoOutbackPH) and like its Facebook account at www.facebook.com/OutbackSEA
Recent awards:
Outback Steakhouse has been voted number one in the Best Steak category for 3 years in a row (’09,’10 & ‘11) in the Zagat Survey of National Full Service Restaurant Chains. Outback also received the Platinum Award (first position) in the Best Steakhouse category in Restaurants & Institutions magazine’s annual Consumers’ Choice in Chains awards.
Outback Steakhouse has created the juiciest, most savory steak in town and you shouldn’t miss it
There are many reasons why one should never miss out on Outback Steakhouse’s “Ribeye Steak Out” offer, but here’s the most important one—the quality of the steaks served here is simply one of the best in town.
Perhaps it’s the way the steaks are marinated for 24 hours before it is cooked; or maybe the unique house dressings and sauces made from scratch, using only the freshest ingredients, that goes with it; or it could be the concentrated service that Outback Steakhouse patrons has come to expect from its well-trained rosters of Outbackers.
“While Outback Steakhouse has expanded its food offerings over the years (to include fish, pork, chicken, seafood, pastas & salads), we have kept our signature steaks as top notch as it was from the day we started serving them years and years ago,” said Vanessa Calimlim, the company’s marketing manager.
The storied dining establishment, which has been in the Philippines for over 15 years, started offering the USDA “Choice” certified Angus ribeye steak as its featured menu since February. With just word-of-mouth of its juicy, savory, well-marbled taste, the ribeye steak was a hit with steak lovers.
“We’ve stayed true to using the choice ingredients that make our steaks as sumptuous as our loyal customers want it. As a way of thanking them, we offered our ribeye steak in four different ways to make sure our patrons have something new to try every time they come back for more,” Calimlim said.
There’s the Seasoned and Seared Ribeye (P1,455), grilled in open flame using Outback Steakhouse’s secret 17 seasoning blend; the Chargrilled Ribeye (P1,455), steak with the hint of a rich flavor of espresso seasoning for an extra kick. There’s also the Tuscan Marinated Ribeye (P1,495), an Italian-inspired steak marinated in olive oil, rosemary, burgundy wine and spices; then there’s the Garlic Ribeye, the steak for true garlic lovers (P1,495), topped with marinated, sweet, roasted garlic cloves. All are served with a choice of two freshly made side dishes.
According to Dan Keven Co, Outback Glorietta’s managing partner, each of the four ribeye flavors—served in 10 oz cuts—have found a following.
“Asians generally love their steaks with gravy while Americans and Europeans prefer theirs with minimal seasoning so they can taste the natural flavor of the beef,” Co has observed. “Either way they want their steaks served, we’ll make it happen. We know our stuff.”
The “Ribeye Steak Out” offer has become so successful it has actually contributed some 16 percent of business to Outback Steakhouse since it was offered —proof that consistency and commitment to quality (which Outback has fiercely subscribed to) pays in the long run.
Calimlim said: “At Outback Steakhouse, it’s perfect or perfect only every time. We have made a name for serving quality steaks which takes on our commitment to “serious food”, “concentrated service” and “spirited drinks”. And we’ll continue to do this day in and day out, because at Outback, there are no rules—except to enjoy the complete dining experience.”
“Ribeye Steak Out” featured menu is available in all branches: Alabang Town Center, Glorietta-4 Makati and Acropolis. Follow Outback Steakhouses’s Twitter account (@GoOutbackPH) and like its Facebook account at www.facebook.com/OutbackSEA
Recent awards:
Outback Steakhouse has been voted number one in the Best Steak category for 3 years in a row (’09,’10 & ‘11) in the Zagat Survey of National Full Service Restaurant Chains. Outback also received the Platinum Award (first position) in the Best Steakhouse category in Restaurants & Institutions magazine’s annual Consumers’ Choice in Chains awards.
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