Outback Steakhouse
Click on the image for a larger version. Photograph ©2019 by Brian Cohen.

What is Wrong With This Outback Steakhouse Poster?

I recently dined at a location of Outback Steakhouse, which — despite its name — is a chain of casual restaurants based in the United States; and as I was waiting for my meal to arrive, I was looking around the restaurant and happened to glance at a poster which was hanging on a wall not close to where I was seated.

What is Wrong With This Outback Steakhouse Poster?

Outback Steakhouse
Click on the image for a larger version. Photograph ©2019 by Brian Cohen.

Something about the poster immediately caught my eye; so I walked over to it to take a photograph of it for the specific purpose of wondering whether you would spot what I spotted.

My Dining Experience in the Real Outback

Now for something travel related: when I was in Australia years ago, no one there had ever heard of Outback Steakhouse because the company had no restaurants located there — but that has apparently since changed.

One of my most memorable moments while I was in Australia was when I actually dined out in the real Outback in the centre of the country — or continent — during an experience called the Sounds of Silence, with the sun setting behind Uluru and Kata Tjuṯa in Uluru-Kata Tjuta National Park in the distance. A bus transports participants from Ayers Rock Resort out into what is known as the Red Centre to several tables with white linen tablecloths, china, glassware, silverware and jars of lit candles were set up — along with a buffet table which included such choices as kangaroo, crocodile, barramundi, quandong, emu sausage, with spectacular views of what used to be known as Ayer’s Rock and Kata Tjuṯa. One of the courses was a pumpkin soup; and chicken was available for diners who were less adventurous.

Prior to the meal — which is known as the “bush tucker” experience — a woman indigenous to Australia who dressed in full traditional costume and make-up spoke about the customs of her people and demonstrated on how to play a digeridoo, which Aboriginal peoples have played for at least 1,500 years.

Each table had eight seats; so you get to dine with other people from around the world. I remember an older couple from Belgium was seated at my table; and they were celebrating a milestone wedding anniversary. I usually do not like dining with people whom I do not know; but this experience was quite different. I thoroughly enjoyed it.

After dinner — and yes, I dined on everything, even though I do not like pumpkin — a “resident star talker” used a powerful hand-held spotlight to point out many of the constellations of the southern sky, which cannot be seen in the northern hemisphere. The Southern Cross and other constellations of stars in the night sky seemed so close that you could almost reach up and grab them.

The Sounds of Silence experience is still offered to this day for $210.00 per person — which is almost $148.00 in United States dollars — and the experience is well worth the price. The A Night at Field of Light experience did not yet exist during my visit, to which you can upgrade. Nevertheless, I have never forgotten those four memorable and magical hours — and neither will you once you experience it.

That experience was only one of many things which contributed to my first visit to Australia, which is still one of the best trips I have ever taken to this day. I have to find my photographs of that experience and post them in a future article.


It is time to have some fun at the expense of a major corporation: can you find what is wrong with this Outback Steakhouse poster?

I cannot wait to read your correct answers — as well as your creative responses…

Photograph ©2019 by Brian Cohen.

  1. I didn’t see any cattle meat items listed in your real Australian outback meal, with chicken being the only choice for the less adventurous. In other words, the signature main course item in an Outback Steakhouse is not even an authentic Australian outback item of cuisine.

  2. Assuming this is not the Branson, MO Outback which is not associated with the KY based chain, steaks should be seared on a high temp flat top. The grill marks only sear the exact spots of the grill. Also, Outback tried the Prime beef route for a short time in the early 2000’s, but realized at there price point it was unsustainable.

  3. As someone, who regularly BBQs, and smokes her own meats/fish/cheeses, I would never cook anything over those “logs”, since they would never be at the right temperature.

  4. Oh, man!

    Maybe it’s a ploy to have everyone order the Bloomin’ Onion appetizer since the wait for your steak would be several hours, eh?!

  5. Look away from the warn, glowing appearance of wood supposedly burning under the steak, flames are originating from the grill grate itself…

  6. Brian,

    Its nearly 3 weeks and I am dying to know what you found to be so wrong with this poster. I see significant artistic license taken but nothing overtly wrong. I am in agreement with Whiskarina and mike murphy that the grill marks seem to be the most “wrong”, with the marks on the steak being spaced roughly twice as wide as on the grill itself.

    1. The mismatching of the grill marks were what I noticed with what was wrong in the poster, Brandon Smith — but as usual, I enjoyed the responses from other readers of The Gate, which were humorous or viable.

      1. Read your photo post 16 and had to see what the mentioned mystery was about in 8. Grill marks like that are apparently nothing new in food service. Heck, back when the McRib was first introduced, I remember a ruckus about food coloring ‘grill marks’ and formed ‘rib’ shapes being added by the factory for consumer appeal. IMHO, this photo thus depicts “fake” news, LOL 🙂

        FWIW, there is quite a bit of interesting info on the interweb about this practice, I was surprised just how common it is industry wide when, to confirm my recollection, I Googled mcrib grill marks fake

  7. Not sure why you feel the grill marks don’t “match” – you turn the steak when you flip it to create the criss-cross effect – it’s a pretty common technique…

    1. That’s right, Jeff, but the distances between the grill marks don’t match the grate distances.
      A very late comment since I found this article via a link from another article.

  8. I was thinking that is one LARGE steak! Those “logs” in the picture look like regular logs, which in my experience are usual a foot or more in length and several inches in diameter. That streak is covering a bunch of the logs, so that thing is like the size ofsomething out of the Flintstones!!

  9. I wouldn’t call it a mistake. As an Aussie who cooks up a BBQ every Sunday at my American home (Orlando) I actually go out of my way when cooking the steaks to flip them at different angles so that you get the crosshatching of the grill marks. To put it another way, you’d be hard pressed NOT to get a variation of the marks if you flip them over more than once for each side, as I do.

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