Victoria's Filet Mignon - Answer-The most tender and juicy thick cut.
Sizes for Victoria's Filet Mignon - Answer-6 oz or 8 oz.
Victoria Filet Mignon Cooking Style - Answer-Seasoned and Seared.
Outback Center-Cut Sirloin - Answer-Center-cut for tenderness. Lean, hearty and full of flavor. S...
Outback Steakhouse Food Menu Test
Exam Questions and Answers
Victoria's Filet Mignon - Answer-The most tender and juicy thick cut.
Sizes for Victoria's Filet Mignon - Answer-6 oz or 8 oz.
Victoria Filet Mignon Cooking Style - Answer-Seasoned and Seared.
Outback Center-Cut Sirloin - Answer-Center-cut for tenderness. Lean, hearty and full of
flavor. Seasoned and seared on our hot grill.
What are the sizes for the Outback Center-Cut Sirloin? - Answer-6, 8 or 11 oz.
How is the Outback Center-Cut Sirloin cooked? - Answer-Seasoned and Seared.
Ribeye - Answer-Well-marbled, juicy and savory. Seasoned and seared for bold flavor.
What are the sizes for the Ribeye? - Answer-12 or 15 oz.
How is the cooking style for the Ribeye? - Answer-Seasoned and seared.
Bone-In Natural Cut Ribeye - Answer-Juicy, bone-in and extra marbled for maximum
tenderness.
What are the sizes for Bone-In Natural Cut Ribeye? - Answer-18 oz.
How is the Bone-In Natural Cut Ribeye cooked? - Answer-Char-grilled.
Melbourne Porterhouse - Answer-Best of both worlds! Filet tenderloin & flavorful strip.
What are the sizes for the Porterhouse? - Answer-22 oz.
What is the cooking style for the Porterhouse? - Answer-Char-grilled.
Bone in NY Strip - Answer-Thick cut, bone-in and full of rich flavor.
What are the sizes for the Bone-in NY Strip? - Answer-16 oz.
How is the Bone-in NY Strip cooked? - 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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