Which steak is recognized for being the most tender in Outback's selection?

The Filet Mignon is recognized for being the most tender steak on Outback's menu due to its cut taken from the tenderloin, which is a muscle that does very little work during the animal's lifetime. This lack of exercise results in a steak that is exceptionally soft and buttery in texture, which is highly sought after by steak lovers. This tenderness makes the Filet Mignon a popular choice for those seeking a luxurious dining experience.

In comparison, while the Ribeye, Sirloin, and T-bone are all delicious cuts with their own unique flavors and textures, they are not as tender as the Filet Mignon. The Ribeye is known for its rich marbling and flavor, the Sirloin is leaner and denser, and the T-bone combines both tenderloin and strip steak but does not surpass the Filet Mignon's tenderness. Thus, the Filet Mignon stands out in Outback's selection as the ultimate option for tenderness.