When Dorothy and I went to our local Outback Steakhouse, I had planned to just have dinner without doing a review. However, after reviewing their Fire Up the Grill Specials Menu at the restaurant in Covina, California, I decided to try something different from my usual 10 oz. or 13 oz. ribeye so I decided to share this dinner with you.
Initially, Outback Steakhouse’s nationally advertised specials caught our attention. However, once there, we decided to upgrade to choices on their current specials menus. Like normal when we are split on which dish we each want, we decided to get our two choices and split them.
2 @ Blue Cheese Pecan Chopped Salads, $5.98
Dorothy got her Blue Cheese Pecan Chopped Salad with the blue cheese crumbles and blue cheese dressing. I opted for no blue cheese crumbles on mine and replace the dressing with their marvelous Tangy Tomato dressing. We both love these salads which use a variety of greens, like a Spring Mix. The pecans also add a nice crunch.
BBQ Mixed Grill, $16.98, plus sweet potato $.99 upgrade
This dinner included1/3 rack of baby back ribs, barbecue chicken breast, and coconut shrimp. It’s normally served with Aussie Fries. Dorothy chose to upgrade to a sweet potato with honey butter & brown sugar for a nominal upgrade charge of $.99.
Dorothy’s comment was that we’ve been to several barbecue restaurants that disappointed her because their barbecue meats were just too spicy hot. We had to come to an Outback Steakhouse to find barbecue ribs that she really enjoyed. Their sauce is a sweet sauce like our favorite Kansas City style barbecue sauce we buy for our home. The meat was tender and delicious. We each got two ribs.
The barbecue chicken breast was done just right with only a light coating of the barbecue sauce. Dorothy found the meat slightly dry so she dipped it in the melted butter from the lobster. I thought it was surprisingly moist. We both enjoyed it.
The real treat on this plate was the inclusion of coconut shrimp, which Outback’s website says are dipped in beer batter, rolled in coconut and fried golden. I think the first Coconut Shrimp we ever had was at an Outback Steakhouse when we lived in El Paso, Texas. We found these just as delicious as we remembered them. Dorothy’s disappointment is that Outback discontinued their piña colada style dipping sauce. While I liked that one too, I enjoy their current Creole marmalade, which is too spicy for her taste.
9 oz. Sirloin & 6 oz. Grilled Lobster Tail, $24.99
I ordered their Outback Signature Sirloin and 6 oz. grilled lobster tail. The normal sirloin size is 6 oz. so we also paid a $3.00 upgrade charge to get the 9 oz. sirloin.
My favorite steak by far is the ribeye. Outback does such an incredible job cooking their ribeyes that I seldom order anything else. This time the opportunity to get lobster swung the balance. Now I agree with Dorothy that Outback serves a delicious sirloin. This steak was really flavorful. Most importantly, it was prepared rare like I ordered it. Chefs even at many steakhouses are challenged to get steaks to the right doneness so I was happy with this one.
The lobster was small, 6 oz., so it surprised me that they managed to slice it into three sections lengthwise. We both loved the grilled flavor of the sweet lobster. I found I didn’t need the melted butter to add sweetness to this lobster.
Sweet Potato with Honey Butter & Brown Sugar
Although I enjoyed the sweet potato with honey butter and brown sugar, Dorothy felt that it was slightly overcooked, possibly boiled because it was so mushy.
We were delighted to find that the Covina Outback Steakhouse still has green beans available despite no longer being on the menu. They do a marvelous job on preparing their green beans.
Chocolate Thunder from Down Under
Because I had an issue, manager Ray Wild comp’d us a dessert. At the time he did this, I had no plan to write this review, which is most obvious because I left my camera at home. Nor did Mr. Wild’s complementary dessert influence writing the review. On the other hand, the fact that we really loved not only our dinners but this dessert might have tipped the balance toward my doing a review when I didn’t have my own pictures of the dishes.
A pecan brownie topped with vanilla ice cream that is then drizzle with warm chocolate sauce makes up the Chocolate Thunder from Down Under dessert. It’s topped with whipped cream.” Had we acted with wisdom, we would have passed on the dessert. However, the vanilla ice cream was wonderfully rich and tasty and the pecan chocolate brownie was moist with just the right amount of nuts to add that crunch. Wonderful dessert!
Becky gave exceptional service. She frequently popped by to confirm that all was going well for us with our meals and that the dishes were prepared as we ordered them. She kept our water classes full too. And above under the dessert I mentioned how much we appreciated Ray Wild taking care of the issue I had. I really enjoyed our chat. As busy as they were, I never felt rushed as he didn’t leave our table until we finished our discussion.
Once again this Outback Steakhouse in Covina, California earns a 5 star rating. We look forward to returning soon. Maybe then I’ll order my ribeye – or maybe I’ll enjoy their lamb – so many wonderful choices.
Caution about Outback advertised Prices
Be aware that nationally advertised prices don’t apply to California Outback Steakhouses. There is a short flash of notice on Outback’s TV commercials if you happen to be watching at the right moment. However, on their site, there is no notice that prices may be different at your location.
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Outback Steakhouse, Covina
- 1476 N. Azusa Avenue, Covina, CA 91723
- T: 626-812-0488
- F: 626-812-0286
Outback Steakhouse website
Outback Steakhouse locations:
- This restaurant is on the corner of Azusa Avenue and Arrow Highway in Covina.
- Directions to Covina Outback Steakhouse
- Mon-Thu: 4:00 PM-10:00 PM
- Fri: 4:00 PM-10:30 PM
- Sat: 12:00 PM-10:30 PM
- Sun: 12:00 PM-9:30 PM
Outback Steakhouse restaurant menus
Gluten free menu
Joey menu (kid’s menu)
- Lunch on weekends only
American dishes with an Aussie theme
- Casual dining
- Table service