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...

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...

Amy, our excellent server, will introduce you to all the cuts in our meat cooler! Just click the image to start the video.

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

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...

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...

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

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

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...

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...

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

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

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 • ...

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

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

After decades in the steak business, we’ve heard every question you can imagine. One remark we hear on occasion is that a customer...