So I ' m assuming you are talking about the grill marks , in a well prepared steak the grill marks will scrape right off frequently . That is because the chemical reaction that adds flavor to the crust is inhibited by moisture , so when a steak is prepared by someone who knows what they are doing they make sure the surface of the steak is as dry as possible . This is done by a process called dry brining . That combined with them using a flat iron instead of a grill like most steak housesgrills aren ' t consistent enough for when you are cooking 5 steaks at a time means they also get to baste the steak with butter . The result of all of this is a flavorful crust . Then because people think grill marks quality , they use a grill pan or grill pressthey look like g r i l l p r e s s s a f e o ffsourcelnmstbmischsaXved 0 ahUKEwjCr 4 e t M H Q A hULllQKHcAJBeUQAUICSgCbiw 1536 bih 760 to sear in the marks towards the end of cooking . Because the surface is really dry when they are doing this the crust at the marks is pretty flaky . I can say this with supreme confidence without ever having stepped foot into the kitchen of an Outback that this is petty close to their process . To verify I looked up an image of what their kitchen looks like and bamcontentuploads 201304 OutbackSteakhouseKitchen . jpg . Butter to the left of a flat iron with grill presses at the bottom . Beyond all that , this is the easiest and cheapest way to get the appearance of grill marks , so why anyone would bother with fakery is beyond me .