Bone-In Ribeye with Bourbon Onion

"Outback Steakhouse Bone-In Ribeye topped with bourbon caramelized onions, fire-grilled and richly marbled for bold flavor"

The Bone-In Ribeye with Bourbon Onion could be a striking, flavorful steak from Outback Steakhouse. It’s made for genuine steak significant others who pine for wealthy, succulent meat with a smoky turn.

Flame-Grilled to Perfection

This steak highlights a 16 oz. bone-in ribeye expertly prepared and flame-grilled over an open fire. The bone includes profundity and abundance to the flavor. It’s flame broiled to your choice of doneness, but medium-rare is perfect to bolt in its normal juices.

Topped with Bourbon Onion

The signature touch? Sweet and smoky bourbon onions. These are slow-cooked with genuine bourbon bourbon, caramelized onions, butter, and a dash of brown sugar. The result could be a reflexive, tangy-sweet topping that dissolves over the hot steak.

Nutritional Facts

Calories
Around 1,160 kcal (without sides)

Protein
77 grams

Add up to Fat
89 grams

Immersed Fat
35 grams

Carbs:
12 grams (for the most part from the bourbon onions)

Cholesterol
Approx. 275 mg

Sodium
Around 1,600 mg

It’s a high-protein, high-fat entrée—best for low-carb or keto-friendly suppers.

Price and Serving

Outback Steakhouse costs the Bone-In Ribeye with Bourbon Onion at around $32.99, depending on your area. They serve it along with your choice of sides like steakhouse mac & cheese, stacked pounded potatoes, or new regular veggies.
 

Perfect for Special Evenings
This steak may be a best choose for those longing for an true Outback steakhouse encounter. Match it with a strong ruddy wine or a bourbon-based cocktail to total the feast.

FAQS

It’s an 18-ounce ribeye, with the bone still attached, meaning you get more meat for the bone and that effervescent ocean of juices moment. The steak is hand-seasoned and flame-grilled for a smoky crust and topped with a heap of bourbon-glazed onions that smell as good as they taste.

The onions get sweet, savory, and a hair smoky from both the long stove top cook and the bourbon reduction. That serious glaze allows you to dig into the big steak without every bite tasting identical.

Yes, bourbon hits the pot, but it simmers for so long that almost all the alcohol cooks off. You taste and smell it, but you don’t get the buzz.

Not at all. No hot spices or chiles; just steak, seasoning and those mellow glazed onions. Round it up to give it more kick and you could request extra seasoning to be served on the side.

The steak alone weighs in somewhere between 1,000 and 1,200 calories, depending how much fat drips out while you’re grilling it. Throw on waffle fries or loaded potatoes, and those numbers rise even more.

Classic accompaniments are Caesar salad, baked potato, steamed vegetables or a heap of Aussie fries. It often is fresh, or just slightly seasoned, which cuts the richness of the steak.

Click here for menu.


Note: This link only works for visitors from the United States.