Part of the fun of grilling is hanging out with friends while the steak cooks. When the butcher asks my husband how thick to cut his ribeye, he answers “two ...

We featured this margarita on our craft cocktail menu last year and it was a hit. The roasted jalapeños lend a smokey flavor and the the black salt rim resem...

Even though summer is still almost a month away, Memorial Day weekend is the unofficial start. Just like we put away our winter wardrobe and pull out our fli...

Ready to try something new on your smoker? Pork belly is a great choice! Pork belly might not sound very appealing, but trust us, it's soooo good! Ingredien...

Pork Belly - it’s a funny name and oh so delicious. You’re probably most familiar with pork belly because of bacon. But there’s so much more to this rich cut...

This month Rube’s Grill Shop is launching a new cut of steak, called the Tri-Tip. Named for its three points, the tri-tip is a versatile cut of beef that can...

Springtime means rhubarb is in abundance this time of year in many parts of the country. Think outside the pie pan and give rhubarb a try in this savory reci...

This recipe for tenderloin roast using our White Marble Farms pork is special enough for Easter dinner, but easy enough for any weeknight. Before you say, “I...

National Malbec Day is a great time to feature this “workhorse” wine. For me, this is a wine that always gets the job done. It pairs well with food, it’s eas...

The T-Bone and the Porterhouse: Two very different names for two very similar steaks. If you remember nothing else about these two cuts of steak, remember th...

Rube’s Steakhouse is famous for its incredible steaks. And we carefully select beverages that are up to that same standard. Naturally, we carry a changing va...

Dry-Aged steak is a delicacy that has just recently hit the mainstream. Previously, the unique flavors were only available at high-priced specialty steakhous...

At my table, prime rib is always served with a beautiful glass of red wine. Prime rib is an exquisite, yet simple meal. I find it’s best when cooking with on...

People are passionate about their DeBurgo sauce, and rightfully so. This tasty dish was created right here in Iowa, and has been made by many chefs and savor...

Compound butters are incredibly easy, and greatly enhance the flavor of any of our steaks. This whipped version is our own recipe we use for special occasion...

This is a fun and tasty way to enjoy your leftover Rube's steak, using your smoker, grill or oven! Ingredients 1 tablespoon olive oil • 1 tablespoon garlic ...

A refreshing springtime or summer treat. Also great with leftover steak! For leftovers, simply prepare mango salsa, spoon over sliced, reheated steak in a to...

Prime Rib is one of the most-searched terms on our website. That’s no surprise, considering Prime Rib is a steakhouse classic. The throwback cut is popular a...

After decades in the steak business, we’ve heard every question you can imagine. One remark we hear on occasion is that a customer doesn’t like steak with a ...

Rube’s proudly serves and ships only the best, locally-raised black Angus beef. Our steaks come from cows that eat grass and forage, but also corn. The corn-...