7 Outback Steakhouse Picks New Yorkers Avoid & 7 That Are Worth It

New Yorkers are known for their discerning taste, even when it comes to chain restaurants like Outback Steakhouse.

With so many world-class dining options in the Big Apple, locals have strong opinions about which Outback menu items deserve their hard-earned dollars.

I’ve rounded up seven dishes New Yorkers typically skip, plus seven surprising options that actually get their stamp of approval.

1. AVOID: Bone-In Ribeye

The price tag promises a premium experience, but the execution falls flat. Many diners report inconsistent quality—sometimes fatty without the flavor to justify it, other times thin and lacking the marbling that makes a ribeye special.

For the hefty $30+ price point, savvy New Yorkers expect more than this hit-or-miss offering. Better steaks await elsewhere on the menu.

2. AVOID: Blooming Onion

The signature appetizer that launched a thousand imitators has become more Instagram fodder than culinary delight. Beneath that impressive presentation lurks a grease-soaked, batter-heavy calorie bomb.

I still remember the oil slick left on my plate last time I ordered one! With nearly 2,000 calories per serving, health-conscious New Yorkers pass on this deep-fried dinosaur in favor of lighter starters.

3. AVOID: Chicken Sandwiches

When a steakhouse can’t nail chicken sandwiches, nobody should be surprised. These offerings, including the Outback Chicken Sandwich and various club sandwiches, command premium prices for mediocre results.

Most come out either suspiciously over-salted or blandly under-seasoned. New York’s sandwich scene is legendary, making these forgettable options easy to skip.

4. AVOID: Alice Springs Chicken

Once the crown jewel of Outback’s non-steak offerings, this honey mustard chicken topped with bacon and cheese hasn’t evolved with culinary trends. The sauce tastes processed, and the execution often results in dry chicken drowning in toppings.

My aunt used to swear by this dish in the 90s, but even she admits it’s lost its charm. Modern diners find it dated and one-dimensional compared to today’s flavor profiles.

5. AVOID: Sydney ‘Shrooms

These breaded and fried mushroom caps exemplify overpriced mediocrity. Arriving lukewarm more often than not, they deliver a disappointing mouthful of bland mushroom and heavy breading rather than the earthy umami punch you’d expect.

Staff reportedly recommend skipping these in favor of other starters. At nearly $12 for what amounts to frozen appetizers with ranch dressing, New Yorkers wisely look elsewhere.

6. AVOID: Classic Prime Rib (Outback Style)

Prime rib should showcase beef’s natural flavors, but Outback’s aggressive seasoning approach overwhelms rather than enhances. The heavy-handed seasoning crust masks the meat’s quality instead of complementing it.

True prime rib aficionados find this approach borderline sacrilegious. When paying premium prices, New Yorkers expect to taste the beef, not just the spice cabinet.

7. AVOID: Combo Deals at NYC Locations

The value proposition that works in suburban locations falls flat in Manhattan. These combos command a significant city markup without corresponding quality improvements.

Last summer, my brother paid nearly $40 for a steak-and-shrimp combo that would’ve cost $28 in New Jersey.

With world-class steakhouses and seafood joints around every corner, New Yorkers recognize these combos as poor value propositions in the city.

8. WORTH IT: Victoria’s Filet Mignon

This butter-knife-tender cut stands tall even by Manhattan standards. Consistently well-executed, the 8-oz filet delivers the melt-in-your-mouth experience filet lovers crave without the astronomical prices of dedicated steakhouses.

The clean, lean flavor profile makes it perfect for those who appreciate meat quality over fat content. Even steak snobs grudgingly admit this chain restaurant offering holds its own.

9. WORTH IT: 13-oz Ribeye

While its bone-in cousin disappoints, this boneless beauty delivers consistent satisfaction. The generous marbling creates a juicy, flavor-packed experience that rivals dedicated steakhouses charging twice the price.

The seasoning here complements rather than competes with the beef’s natural richness. I’ve converted several skeptical New York friends with this surprisingly excellent cut, watching their eyebrows raise with that first perfectly medium-rare bite.

10. WORTH IT: Melbourne Porterhouse (22 oz)

This mammoth cut offers serious bang for your buck. Getting both filet and strip steak experiences in one impressive presentation, Melbourne satisfies even the most voracious appetites.

Unlike many chain restaurant porterhouses, Outback manages consistent temperature control across both sides of the bone.

For big eaters or those planning on leftovers, this generous portion makes mathematical sense even by New York standards.

11. WORTH IT: Kookaburra Wings

Flying under the radar, these wings boast a distinctive beer-batter coating that creates an addictively crispy exterior while keeping the meat juicy. The medium sauce strikes that perfect balance between flavor and heat.

Unlike typical buffalo wings, these Australian-inspired morsels bring something unique to the table. Even wing enthusiasts from the city that practically invented buffalo wings find themselves impressed by this unexpected Outback treasure.

12. WORTH IT: Loaded Mashed Potatoes

Forget basic sides—these loaded spuds deliver serious comfort food satisfaction. Creamy, well-seasoned potatoes come topped with a generous helping of cheese, bacon, and scallions, creating a side that could easily stand as a meal.

The kitchen doesn’t skimp on toppings here. I’ve seen Manhattan foodies who normally turn their noses up at chain restaurants discreetly asking for extra portions of these indulgent potatoes.

13. WORTH IT: Chocolate Thunder From Down Under

This towering dessert achieves what few chain restaurant sweets manage—genuine decadence without tasting mass-produced. The warm brownie base maintains fudgy integrity while supporting a mountain of vanilla ice cream and chocolate sauce.

The contrast between hot and cold, between dense brownie and melting ice cream, creates textural magic. Even with New York’s world-class dessert scene, this reliable pleasure bomb earns respect for its consistently satisfying execution.

14. WORTH IT: House Honey-Wheat Bread

Sometimes the simplest pleasures are the most profound. This complimentary bread arrives warm, with a slightly sweet profile and tender crumb that puts most restaurant bread baskets to shame.

Paired with the whipped butter, it creates an irresistible pre-meal ritual. I’ve watched sophisticated New York friends who normally lecture about refined carbs demolish multiple loaves before their entrées arrive—the ultimate testament to this humble bread’s surprising excellence.