Outback Steakhouse adds steak cuts and names chief steak officer

Outback Steakhouse announced its Best Steaks Ever initiative on 8 October 2026, adding steak cuts and updating preparation standards alongside a customer-facing marketing campaign. In its announcement from Tampa, Florida, the company also named Chef Efrem Cutler as its chief steak officer.

The programme focuses on the product Outback identifies as central to its brand, combining changes to cut specifications, hand-trimming, seasoning and cooking. The company said the work represented continued investment in steak quality and was intended to give customers more reasons to return.

For restaurant operators, the initiative brings menu additions together with changes in kitchen preparation and guest communication. Outback is supporting those changes with an educational role for Cutler and an in-restaurant experience designed to generate customer reactions for its marketing.

New cuts join the steak line-up

The additions include the Down Under Delmonico Ribeye, a thick-cut steak that Outback describes as deeply marbled, and the New York Strip, which is new to its menu. The company positions the strip as an option combining flavour and tenderness.

Also featured is Victoria’s Barrel-Cut Filet Mignon, which the company said is hand-trimmed and shaped before being seared. The line-up includes the leaner Center-Cut Sirloin, prepared with Outback’s signature seasoning, and the Rockhampton Ribeye, whose marbling is presented as a source of richness.

Pat Hafner, president of Outback Steakhouse, said the programme involved examining details across the steak dinner, from the cuts offered to seasoning and preparation. He said the resulting steaks were more tender and flavourful, linking those changes to the company’s aim of encouraging repeat visits.

Chief steak officer to explain product differences

Cutler brings more than 45 years of culinary experience to the chief steak officer role, according to Outback. He will act as the brand’s authority on steak selection, marbling, seasoning and preparation, helping customers understand the differences between cuts.

“A great steak comes down to the details,” Cutler said. His role accompanies research cited by Outback showing that only 41 percent of Americans feel confident about their knowledge of the differences between steak cuts.

Customer reactions to support campaign

Outback is also introducing Spokesbooth, an interactive experience using its restaurant booth at selected locations. Customers will be invited to taste the steaks and record their first-bite reactions on camera.

The company said those recordings could appear on its social channels and in future campaign material. The activity gives diners a role in communicating the steak initiative, alongside the product explanations that Cutler will provide.