Currently there is no menu available for Outback Steakhouse in Basildon. We are continuously adding menus, so check back soon!
In the meantime feel free to browse our other menus within Basildon below.
|Corn on the Cob||Whole cobs or smaller ones are always served from the grill in barbecue restaurants, covered in chopped fresh herbs and butter. Usually comes with a jacket potato and plenty of dips such as barbecue, sweet chilli or honey and soy. Delicious either eaten as a main course or as an accompaniment to a juicy steak.||Steak, Barbeque|
|Rib-Eye Steak||Rib Eye Steaks are probably the most popular affordable steak in UK restaurants, the most popular restaurants being Argentinian steak houses. The rib eye is served just plain grilled, or with an accompaniment of sauces such as peppercorn, garlic butter, or pizzaiola (tomato, herbs, onions). Many steak houses have an open grill where you can see your steaks being cooked.||Steak|
|Fillet Steak||The most expensive in the UK, but a good one is well worth it. Restaurants will recommend that you never have it ‘well done’ and at the most, medium rare, to enjoy the real soft texture and flavour of the meat. Frequently served with simply butter and herbs, either pan fried or grilled, you can still choose from a selection of sauces which are charged extra. Peppercorn or ‘Diane’ sauce (mushrooms, finely diced shallots and wine) are the most popular sauces. Served with French fries or ‘fat’ chips and grilled tomatoes, mushrooms and occasionally onions.||Steak|
|Kobe Beef||Just like Wagyu beef, this animal that is used for this beef has been specially treated from birth and reared to produce this marvellous soft and flavoursome meat. Specially reared on precise diets, the beef is so tender that it melts in your mouth. Originally from Japan, this steak is served only in top restaurants, cooked rare for you to fully enjoy the flavour and texture. Buttered asparagus is sometimes served with the steak.||Steak|
|BBQ Rack of Ribs||Ever popular, the baby back pork ribs are served in one big piece and it is left to you to chew away! Braised for several hours, the ribs are then coated in a bbq sauce and slow roasted in the oven to make them mouthwateringly good! Normally a big plate of food, served with chips, coleslaw, salad and deep fried onion rings.||Hamburgers, Steak|
|Wagyu Beef||Served in top restaurants, this unique cut and reared piece of beef is the supreme of fillet steak. Tender to cut, it melts in the mouth due to the marbling effect in the meat. Originally from Japan, the cattle are raised on beer and sake mixed into their food, and are frequently treated as ‘pets’ as they are stroked and massaged to increase the quality of the meat. The beef carries a high price tag, but really is well worth it. Generally not served with any sauce, as this is felt to impose upon the flavour of the beef. Almost always served rare.||Steak|
|Gourmet Burgers||Most steak houses will do a speciality burger, made from finest minced steak as opposed to ground beef. The meat will be seasoned and flavoured with herbs and spices and generally served on a brioche bun with salad inside the bun, and perhaps cheese and bacon, or Portobello mushrooms – these burgers are generally a cut above the normal hamburger restaurants preformed standard burgers.||Steak|
|Beef Stroganoff||Using the finest fillet tails, this dish originated in Eastern Europe but has been served in the UK since the 1800’s or earlier. Prime fillet is sliced into strips and gently cooked in sour cream, mustard, brandy, shallots and button mushrooms. Generally served with rice and possibly green beans as a vegetable accompaniment.||Steak|
|Red Wine||Any steak dish deserves a full flavoured red wine, and choices with a good steak would probably be a Rioja or a deep and crisp Cabernet Sauvignon. The more flavour in the steak, the more the tannin in the wine is affected and lessened, so a wine strong in tannin can become more palatable with a juicy marbled steak.||Steak|
|English Ale||A very good English ale can be drunk with steak and in fact is very popular. ‘Real Ales’ in the UK are known throughout the world for the smoothness and flavour and are a great accompaniment for any beef dishes if you do not happen to enjoy wine. A fine ale on tap such as any award winning beer from CAMRA (Campaign for Real Ales) will be a benchmark to try to accompany your steak dish. A limited amount off ‘froth’ on the top of the ale will signify a good ‘pour’.||Steak|
Notice wrong information? Help us keep everything about Outback Steakhouse up to date.Click here to send us an update
The opening hours for Outback Steakhouse are coming soon