Which steak is known for its tenderness at Outback?

The Filet Mignon is renowned for its exceptional tenderness, making it a favorite choice among steak lovers. This cut comes from the tenderloin, a muscle that is not heavily used during the life of the animal, resulting in a very lean and tender texture. Because of its low fat content and lack of connective tissue, the Filet Mignon is often described as the most tender cut of beef available on the Outback Steakhouse menu.

In comparison, while the other cuts like Sirloin, Ribeye, and T-Bone can be flavorful and enjoyable, they tend to have a firmer texture due to more muscle fibers and can contain more connective tissue or fat, which enhances flavor but may detract from tenderness when compared to the Filet Mignon. This unique quality of the Filet Mignon is why it is often considered the pinnacle of steak tenderness at Outback.