Top Chefs Reveal Their Kitchen Secrets: 25 Years of Prime Rib Mastery Exposed

Reported by Liao Minghui / Taipei

Normally, to taste premium Prime Rib, you’d need to visit a five-star hotel and shell out 2,000–3,000 NT. But Outback Steakhouse, leveraging its status as the world’s largest steakhouse chain,serves slow-roasted, tender, thick-cut top-grade Prime Rib daily—at under 1,000 NT, you can enjoy the fruits of a chef’s 6-hour labor.Paired with ice-cold beer and authentic American appetizers, in a cozy, rustic American-style dining room, friends can relax and indulge in delicious food, releasing all stress and indulging their taste buds freely.

▲ For under 1,000 NT, you can enjoy the results of a chef’s 6-hour craftsmanship. Shown here is premiumPrime Rib.。(Photo / by reporter Liao Minghui)

Founded in 1988 in Florida, Outback now has over 1,000 branches worldwide. In 2004, Outback opened its first Taiwan branch on Dunhua North Road in Taipei, and now has 5 branches island-wide. Outback Marketing Manager Shiao Yushan stated that in Taiwan, only some five-star hotels or French restaurants offer premium Prime Rib, priced at 2,000–3,000 NT. Outback’s ability to compete in the market at under 1,000 NT($750 for 8 oz, $920 for 11 oz)is because it is the world’s largest steakhouse chain. Global meat procurement is handled centrally by the U.S. headquarters, and they work with dedicated grain-fed cattle ranches, cutting out middleman profits. Coupled with economies of scale, they can offer the most competitive prices to customers.

What is Prime Rib? Outback’s Dunhua North branch chef Guan Yushen takes you into the kitchen to find out.

[Prime Rib: Whole Rib Roast Slow-Roasted for 6–7 Hours at Low Temperature]
The ribeye comes from the area near the spine of the cow, featuring abundant marbling and a prominent fat cap in the center—this is the ribeye’s most distinctive mark, hence its name. This cut is tender, rich in fat, and perfect for roasting. Outback boldly coats the entire rib roast with sea salt and 18 spices, massages it for flavor, then sears the surface on a high-heat grill to lock in juices while infusing the meat with spices.

Chef Guan Yushen says many gourmands specifically request the ends of the rib (End up)—only two pieces can be cut from one rib, one end rich in marbling and more tender, the other leaner with a chewier bite. To try something new, you can call ahead to reserve. Also, many people mistakenly think sirloin is ribeye—they’re actually completely different cuts.

▲ Many restaurants confuse ribs with sirloin. The part above the spine connected to the ribs is the rib (Rib), while sirloin (Sirloin) is the loin meat above the tenderloin—it’s a different cut altogether. (Photo / from Wikipedia)

▲ The cooking process revealed: The whole rib is generously coated with spices and sea salt, then massaged to absorb the flavors. (Photo / by reporter Liao Minghui)

▲ Moved to the grill to seal in juices, covered with Outback’s specially designed stainless steel plate to enhance heat circulation. (Photo / by reporter Liao Minghui)

▲ Then placed in the oven to slow-roast at 140–225°F, with time adjusted based on size from 2.5 to 7 hours. (Photo / by reporter Liao Minghui)

▲ Outback’s classic Prime Rib served sliced—medium rare, tender with no blood, juicy yet not greasy. (Photo / by reporter Liao Minghui)

[Blooming Onion Blossom: A Classic Appetizer Unchanged for 19 Years]
At Outback, every onion is big. Imported giant onions, each 4½ inches in diameter and weighing 16 oz, come from designated U.S. farms, specifically for making their signature onion blossom. Since the first Outback restaurant sold two of these special onion blossoms in 1988, today every Outback outlet prepares over 100 per day—a testament to their popularity. Chef Guan Yushen says the onion blossom is a classic, best-loved appetizer that’s remained popular for 19 years, and its preparation method is truly unique. To satisfy customer curiosity, he reveals the kitchen secret.

First, the onion must have sufficient moisture for a tender texture. With 9 years of experience, Chef Guan can judge just by feeling and weighing. Next comes machine-slicing into petals, soaking in ice water to remove spiciness and enhance crispness. Even though the imported onions are milder than local ones, the steps are followed meticulously to ensure the sweet flavor outweighs any sharpness.

Then comes the breading stage—a test of the chef’s skill and dexterity. “You have to move fast. Otherwise, if the onion releases too much moisture, the coating won’t stick well.” He explains further—if the coating separates from the onion, like in fast-food onion rings, it means the ingredient was wet when breaded. “That never happens at Outback.” Of course, the “house blend” seasoning used on the onion blossom contains over ten spices—it’s Outback’s closely guarded secret.

Next, the whole flower is deep-fried at 350°F for 2 minutes per side, and is ready in just 4 minutes. The trick lies in temperature control—too low and the onion absorbs too much oil, becoming greasy; too high and it burns, spoiling the whole batch and tainting the oil with charred flavor.

▲ The onion is taken from the ice bath and quickly coated with House blend. (Photo / by reporter Liao Minghui)

▲ Fried for 2 minutes per side at 350°F, then the firmer central core is removed using a tool. (Photo / by reporter Liao Minghui)

▲ Served with a special dipping sauce that keeps people coming back for more. (Photo / provided by Outback)

▲ Although the onion flower ball is labeled as an appetizer, it’s truly a very generous portion on a plate！ The considerate Taiwan-based Outback Steakhouse has introduced a smaller-sized version to cater to all customers. (Photo provided by Outback Steakhouse)

▲ Thanks to the ultra-high temperature and quick oil blanching, the exterior is crispy without being greasy, while the inner layers of onion remain tender and juicy. (Photo by Reporter Liao Minghui)

【Potatoes Also Hold Secrets: Coated in Volcanic Mud, Tough Outside Yet Soft Inside】
Ordinary potatoes are usually “smooth-skinned and sleek,” but the potatoes from Outback Steakhouse arrive at the restaurant still covered in volcanic mud from Idaho, USA. They look rugged and tough on the outside, yet are incredibly soft inside. Grown high in the mountains of Idaho, they are unmatched by other potatoes.

The potatoes from Outback Steakhouse are plump and round, lacking the spiciness of Taiwanese potatoes, but offering a richer potato aroma. Chefs manually peel each potato, sprinkle them with coarse sea salt to remove excess moisture and ensure the interior remains fluffy, then bake them in the oven. Each baked potato from Outback Steakhouse is handcrafted by skilled chefs. They insist on baking a fresh batch every 10 minutes to ensure customers get the fluffiest, hottest, and most freshly baked potatoes possible.

▲ Slice open the fluffy potato and layer it with cheese, salted cream, crispy bacon bits, and green onions. It’s not only visually satisfying, but the layered textures are worth savoring again and again. (Photo by Reporter Liao Minghui)

【Blue Cheese from Denmark: Even the Dipping Sauce Is Not to Be Underestimated！】
Just a salad dressing? Then you’re underestimating it. Imported premium Danish blue cheese blocks are skillfully prepared by chefs into a uniquely flavored and smooth cheese sauce, completely shattering Taiwanese people’s stereotypical impression of blue cheese. Think it will have a pungent or unpalatable smell? At Outback Steakhouse, customers can truly appreciate the depth and flavor of blue cheese.

▲ At Outback Steakhouse, customers can truly understand the flavor and depth of blue cheese. (Photo by Reporter Liao Minghui)

【Honey-Glazed Sweet Potato: From Taiwan, Packed with Unexpected Energy Like a Volcano】
Outback Steakhouse’s honey-glazed sweet potatoes use sweet potatoes from Taiwan, which are baked until golden and fluffy. While hot, they are sliced open and stuffed with cinnamon-infused sweet cream.In an instant, surging steam bursts forth, catalyzing the cream into a delicate foam that evenly coats the fluffy sweet potato.. Though plain-looking on the outside, inside it’s like a volcano, harboring unfathomable mysterious energy. The sweet potato’s rich and multi-layered texture awaits your discovery.

▲ The honey-glazed sweet potato is full of endless mystery and explosive flavor, with a smooth texture and a hint of cinnamon. (Photo by Reporter Liao Minghui)

【Snowball Brownie: The Adorable Dessert Champion That No One Can Resist】
The snowball brownie is a highly recommended dessert at Outback Steakhouse. The homemade chocolate walnut brownie paired with rich chocolate sauce provides the perfect ending to your meal. Worried it’s too sweet? The chef uses 70% chocolate sauce, where the intense sense of happiness definitely outweighs the sweetness.

▲ From bottom to top: homemade brownie cake, vanilla snowball, 70% chocolate sauce, freshly whipped cream, and finally sprinkled with chocolate flakes. The chef’s instruction: scoop from the top all the way to the bottom in one spoonful and eat all three layers in one go. (Photo provided by Outback Steakhouse)

▲ The famous Honey Whole Wheat Bread Dinner is unlimited！ Warm rye bread is served whole on a wooden cutting board, exuding a bold and hearty vibe. For bread lovers, it’s nothing short of praise-worthy. The mildly sweet honey emits an enticing aroma, and a few more bites reveal another dimension of rye flavor. Paired with the accompanying salted cream, it elevates into a luxurious European-French style. (Lunch: additional charge of NT$20 per loaf) (Photo by Reporter Liao Minghui)

▲New product launched on July 3 – the Fire-Grilled & Smoked Series, featuring steak grilled over imported oak wood flames. The sizzling sound on the grill leaves signature “cheater” marks, starting at NT$420. (Photo by Reporter Liao Minghui)

From now until further notice, spend NT$2000 or more at Outback Steakhouse and include one fire-grilled & smoked item to receive a “Buy One Get One Free Large Ribeye Steak Coupon.” The promotion is very generous. Additionally, OUTBACK meal vouchers purchased at Costco or other channels can also be used to enjoy the full range of menu items！ Want to try more different American dishes? Kuan Da Food, the Taiwan agent for Outback Steakhouse, also represents California Creative Kitchen (CPK/California Pizza Kitchen), which shares the same authentic American style. CPK’s first store was established in Beverly Hills in 1985 and is known for its handmade thin-crust pizzas. Now, it has locations in Taipei’s Xinyi Vivocity and Hsinchu’s Zhonghua Road, aiming to offer customers creative Californian fusion cuisine.