Outback Steakhouse's secret to flavorful steaks is the aging, which helps tenderize the meat. Their website says: "Each cut is aged until it reaches optimal tenderness."

While Outback doesn't provide details on the method they use, Bruss Company, one of their major meat suppliers, uses the wet method, which fans say result in a fresher taste.

Wet aging involves vacuum packing the steaks and leaving them in a controlled environment for two to three weeks, resulting in a tender and juicy cut without altering flavor.

Outback uses USDA Choice certified steak, which is a grade below the top ranking of Prime. Wet aging can deepen the meat's beefy flavor and boost it even further.