AUSTIN, Texas — Ribeye, filet mignon or New York strip? Choosing a steak can feel overwhelming, especially when you’re unsure how each cut differs in flavor and tenderness.
Chef Efrem Cutler, Chief Steak Officer for Outback Steakhouse, is helping diners understand what goes into a great steak, from selecting the cut to seasoning and preparation.
According to Outback Steakhouse’s Modern Steakhouse Survey, just 41 percent of Americans say they feel confident in their knowledge of different steak cuts. Cutler’s mission is to help everyday diners approach the menu with greater confidence.
Understanding the cut and the craftsmanship
A great steak starts with more than its name on the menu. The cut, marbling and cooking technique all influence the finished meal.
Cutler’s Steak 101 discussion explores the differences among popular cuts, including ribeye, filet mignon and New York strip, and how preparation can bring out the qualities of each. He also breaks down what “hand-selected” and “hand-trimmed” mean for the steak served on a diner’s plate.
For anyone intimidated by ordering steak, understanding those details can provide a starting point for finding a cut that suits their preferences.
Decades of experience behind the menu
Cutler brings more than 45 years of culinary experience to the role. His background includes restaurant ownership, culinary instruction, training and product development.
He develops core menu recipes for brands including Outback Steakhouse, Fleming’s Prime Steakhouse & Wine Bar, Bonefish Grill and Carrabba’s Italian Grill.
Through his work as Chief Steak Officer, Cutler aims to make that expertise accessible to diners, helping them better understand the choices behind their next steak dinner.
For more information, visit outback.com/steak.