This Iowa Steakhouse Serves All-You-Can-Eat Sides With Every Steak Dinner

Your steak dinner here comes with a twist. You pick a raw, hand-cut steak from a meat case, then carry it to a blazing open-hearth grill and cook it yourself.

Servers stand by to help, which I appreciate more than I’d like to admit. The beef is corn-fed Black Angus, wet-aged at least 28 days before anyone hands it over.

Then come the sides, and there are plenty of them. A supper club wedge salad, baked or skillet potatoes, secret recipe baked beans, and Texas toast all ride along with every entree.

This small-town Iowa steakhouse has stuck with this hands-on idea for more than 50 years. I’d probably spend my first five minutes just staring at the meat case, wondering who’s brave enough to tackle a cowboy cut.

Every Plate Shows Up With A Whole Lineup Of Sides

Here’s a pleasant surprise for anyone who hates paying extra for every little thing. Each entree comes with Rube’s Signature Sides, and the list is generous.

You get the Supperclub Wedge Salad to start. Then there’s your choice of baked or skillet potatoes, which is a tough call for potato lovers.

The baked beans use a secret recipe, so don’t bother asking for the formula. Just scoop some up and enjoy the mystery.

Texas toast rounds things out, and it fits right into the grill-your-own spirit. Toasting bread over open flames is oddly satisfying, as long as you keep an eye on it.

Gluten-sensitive diners are covered too. Gluten-free rolls are available on request, and the salad can be made without croutons.

That kind of thoughtfulness matters when you’re planning a group dinner. Nobody has to sit there nibbling on plain lettuce while everyone else feasts.

With all these sides included, a single steak turns into a full spread. I can’t imagine skipping the beans, honestly.

Save some room, though. The meal adds up faster than you’d expect once the potatoes start piling onto your plate.

You Are The Chef Tonight, So Grab Those Tongs

Most steakhouses keep the grill hidden behind a kitchen door. At Rube’s Steakhouse & Lounge, the grill is the main event, and you’re the one running it.

The idea is simple and a little thrilling. You choose your hand-cut steak, then walk it over to an open-hearth grill and cook it to the doneness you like.

Nervous about ruining a gorgeous ribeye? Servers are there to offer guidance at the grill, so you’re never flying solo.

That safety net makes the whole thing feel playful instead of stressful. You get the bragging rights without the fear of serving yourself a hockey puck.

The grill area is also where the social magic happens. Strangers stand shoulder to shoulder, flipping steaks and comparing cuts like old neighbors at a backyard cookout.

It turns dinner into an activity rather than a waiting game. Even the quiet folks in your group will have something to talk about.

A smart tip is to pull your steak a bit early and check it. That grill runs hot, and a few extra seconds can change medium-rare into something else entirely.

Patience pays off here. So does a steady hand and a good pair of tongs.

The Meat Case Might Be The Hardest Decision Of Your Week

Twenty-eight days. That’s the minimum wet-aging time for the corn-fed Black Angus beef before it lands in front of you.

Every steak is hand-cut, too. The result is a meat case that looks more like a jewelry display for carnivores.

Ribeye fans get the most choices by far. There’s a Classic Cut, a Steakhouse Cut, a Cowboy Cut, and a Bacon-Wrapped version for anyone who believes bacon improves everything.

The Bacon-Wrapped Filet Mignon brings that same idea to a leaner cut. It’s a smart pick if you want tenderness with a little smoky bonus.

Big appetites can eye the T-Bone or Porterhouse. Both give you two textures on one bone, which feels like a great deal for indecisive eaters.

The New York Strip and Top Sirloin keep things classic. They’re solid choices if you want a familiar steak that still cooks up beautifully.

My advice is to think about cooking time before you choose. A thick cut takes longer on the grill, and hunger has a way of rushing people.

Pick what fits your appetite and patience. Then go claim your spot at the fire.

Season It Your Way Or Let The Pros Rub It Down

Salt and pepper purists, relax. The grill area offers an array of spices, so you can keep it simple or get creative.

For the more adventurous crowd, there’s another route. Your steak can be hand-rubbed at the meat counter with olive oil and a custom seasoning blend.

The blend list sounds like a flavor road trip. Options include Mediterranean, Seven Pepper, and even a Skillet Potato blend.

Seven Pepper sounds like it means business. Mediterranean feels a little brighter, which might suit a leaner cut nicely.

Having the rub done for you is a clever move for first-timers. It takes one decision off your plate, so you can focus on not overcooking anything.

That’s a real perk when the grill is hot and your friends are watching. Less fussing means more flipping.

Grill veterans may prefer seasoning on their own terms. Standing at the spice spread, shaking on exactly what you want, is part of the fun.

Either way, the steak ends up tasting like your choice. And if it turns out amazing, you can take full credit without blinking.

Skillets And Skewers Turn The Grill Into A Playground

Steak gets the spotlight, but the grill has room for supporting actors. Extra skillets and skewers can be ordered and cooked right alongside your main cut.

The fillings keep things lively. Fresh vegetables, seafood, spicy corn, and stuffed jalapenos all make an appearance.

Spicy corn in a skillet sounds like the kind of thing you order once and crave forever. Stuffed jalapenos bring heat that plays well with rich beef.

These add-ons are purchased separately, so pick your favorites with a plan. Splitting a few among the table is a fun way to sample more.

Not everyone in your group needs to be a steak person, either. The menu also features chicken, pork, seafood, and vegetable dishes.

That flexibility helps when you’re dragging along a picky eater or a friend who skips red meat. Everyone still gets to join the grill party.

Watching three or four things sizzle at once does take focus. Start the slower items first and let the quick ones join later.

Think of it like conducting a small, smoky orchestra. The applause comes when every plate lands at the table hot.

A Tavern Owner Named Rube Started All Of This In 1973

Back in 1973, a man named Glen Rubenbauer opened a tavern in tiny Montour, Iowa. Everyone called him Rube, and the nickname stuck to the business.

Rube had picked up the grill-your-own idea in Des Moines. He brought it home, and his spot became one of the pioneering grill-your-own steakhouses.

That’s a pretty bold move for a small town. Asking customers to cook their own dinner could have flopped, but it clearly didn’t.

When Rube retired in 1993, the Anderson family took over. Matt and Michele Anderson acquired the steakhouse along with its meat company.

The Andersons still own and operate it today. That kind of steady hand helps explain why the concept has stayed so consistent.

In 2023, the original Montour location hit its 50th anniversary. Fifty years of handing people tongs and trusting them with good beef is quite a record.

Plenty of restaurants chase trends and fade away. This one stuck with a single quirky idea and let it grow.

Next time you flip a steak here, give Rube a little nod. He’s the reason you’re the chef tonight.

Five Old Businesses Now Share One Big Supper Club Vibe

Small town, big footprint. Over the years, Rube’s Steakhouse & Lounge has grown to fill nearly half a city block in Montour.

That space once held five separate establishments. Now they all work together as one sprawling steakhouse.

You’ll find it at 118 E Elm St, Montour, IA 50173. It’s an easy address to remember once you’ve had the beans.

Inside, the mood leans toward a classic supper club. Think warm, social, and built for lingering over a long dinner with people you like.

The supper club style has deep roots in the Midwest. It’s all about relaxed evenings, hearty food, and conversation that doesn’t feel rushed.

That fits the grill-your-own format perfectly. Cooking, chatting, and eating all blend together into one easygoing night out.

A building stitched together from five old businesses also carries plenty of small-town character. It feels like Montour’s history got folded into the walls.

Give yourself a few extra minutes to look around before you sit down. The setting is half the reason a trip to this corner of Iowa feels special.

A Little Planning Makes The Night Go Smoothly

Showing up for lunch would be a sad mistake. The grill fires up in the evening, so plan around dinnertime.

Grilling hours run Tuesday through Saturday from 5 to 9 PM. On Sunday, the hours are 5 to 8 PM.

Mondays work differently. That day is reserved for private parties and events, so don’t count on a walk-in table.

Reservations are strongly recommended for parties of any size. You can book by phone or online, which beats crossing your fingers at the door.

Dress is pretty flexible here. There’s no strict dress code, though business casual is the suggested look.

That middle ground works well for date nights and birthday dinners. You can look nice without worrying about getting fancy clothes near an open flame.

Speaking of flames, plan your outfit with practicality in mind. Loose sleeves and a hot grill don’t make the best team.

A bit of prep goes a long way at a place like this. Book ahead, show up hungry, and let the evening unfold at its own pace.

Bring The Whole Crew Or Ship The Steaks Home

Planning a rehearsal dinner, reunion, or office party? Rube’s Steakhouse & Lounge has private rooms that fit groups from 10 to 100 people.

That range covers a lot of occasions. A small family birthday and a big company gathering can both find a home here.

Catering services are offered too. So the Rube’s flavor can show up even when the party happens somewhere else.

Here’s a fun bit of trivia. Rube’s started shipping fresh steaks nationwide back in 1992.

That means you don’t have to live in Iowa to get your hands on this beef. It can land on your doorstep and go straight onto your home grill.

There’s also a second location in Waukee, Iowa, which opened in 1999. Still, the Montour original holds the title as the place where it all began.

Visiting the first one feels a bit like seeing the original of a famous painting. The copies are nice, but the real thing has the story.

Gather your favorite people and claim a room. Just decide ahead of time who gets bragging rights for the best-grilled steak.