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Outback Steak House Menu Steaks Exam Questions with Verified Answers $8.49   Add to cart

Exam (elaborations)

Outback Steak House Menu Steaks Exam Questions with Verified Answers

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Victoria's Filet Mignon - Answer-Most tender & juicy thick cut, Victoria's Filet Mignon Options - Answer-6 or 8 oz Victoria's Filet Mignon Cooking Style - Answer-seasoned & seared Outback Center-Cut Sirloin - Answer-Center-cut for tenderness. Lean, hearty and full of flavor Outback Cent...

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  • August 31, 2024
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  • 2024/2025
  • Exam (elaborations)
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Outback Steak House Menu Steaks
Exam Questions with Verified Answers
Victoria's Filet Mignon - Answer-Most tender & juicy thick cut,

Victoria's Filet Mignon Options - Answer-6 or 8 oz

Victoria's Filet Mignon Cooking Style - Answer-seasoned & seared

Outback Center-Cut Sirloin - Answer-Center-cut for tenderness. Lean, hearty and full of
flavor

Outback Center-Cut Sirloin Size Options - Answer-6, 8 or 11 oz

Outback Center-Cut Sirloin Cooking Style - Answer-Seasoned and Seared

Ribeye - Answer-Well-marbled, juicy and savory

Ribeye Size Options - Answer-12 or 15oz

Ribeye Cooking Style - Answer-Seasoned and seared for bold flavor

Bone-In Ribeye - Answer-Bone in and extra marbled for maximum tenderness

Bone-In Ribeye Size Options - Answer-18oz

Bone-In Ribeye Cooking Style - Answer-Char-Grilled

Melbourne Porterhouse - Answer-Porterhouse features a flavorful strip and filet
tenderloin together

Melbourne Porterhouse Size Options - Answer-22oz

Melbourne Porterhouse Cooking Style - Answer-Char-Grilled

Bone-In New York Strip - Answer-Thick cut bone in and full of rich flavor

Bone-In New York Strip Size Options - Answer-16oz

Bone-In New York Strip Cooking Style - Answer-Char-Grilled

Classic Prime Rib - Answer-Slow-roasted with an herb crust. Served with au jus and
hand-carved to order

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