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Supperclub Cuts - T-Bone, Sirloin, Ribeye and Filet
Rube's Steakhouse Cut T-Bone
Taylen Anderson Photography ©
  
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These steakhouse cuts are the hallmark of our legendary supperclub-era steakhouse, which opened in 1973. We just turned 50, and it feels so good! Guests ooh and aah at these beauties in our steakhouse meat cooler! Enjoy a taste of our famous steakhouse at home.

1 - 20 oz T-Bone
1 - 24 oz USDA Prime Top Sirloin
1 - 16 oz Steakhouse Cut Ribeye
1 - 13 oz Bacon-Wrapped Filet Mignon
4 - Rube's Signature Seasoning Packets

This product will be shipped. If you're interested in curbside pickup, please shop this section of our store. For questions about the differences in pricing, visit our help center.
Price $214.00
Christmas Sale $180.00


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Product Code: SA-SUPPERCLUB
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1 - 20 oz T-Bone
1 - 24 oz USDA Prime Top Sirloin
1 - 16 oz Steakhouse Cut Ribeye
1 - 13 oz Bacon-Wrapped Filet Mignon
Product Features
1 - 20 oz T-Bone, 1 - 24 oz USDA Prime Top Sirloin, 1 - 16 oz Steakhouse Cut Ribeye, 1 - 13 oz Bacon-Wrapped Filet Mignon, 4 - Rube's Signature Seasoning Packets

Rube's Quality Philosophy
Every Rube's steak begins with 100% black Angus beef raised on small family farms within 150 miles of our steakhouse in Montour, Iowa. Cattle graze on rich grassy pastures and their diet finishes with Iowa-grown corn, resulting in meat that is famous for its marbling, flavor and tenderness. That flavor and tenderness is enhanced as the beef wet ages for at least 28 days. Then each steak is hand cut, vacuum sealed and flash frozen to lock in that carefully crafted flavor.

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