Ruby Tuesday, Inc. is a leading company in the bar-and-grill category of the U.S. casual dining restaurant industry. From its original location in Knoxville, Tennessee, the Ruby Tuesday chain has grown to more than 700 units in about 40 states primarily in the Southeast, Northeast, Mid-Atlantic, and Midwest. Nearly 500 of the outlets are company owned with the remainder being franchised. Entrees, ranging in price from $6.49 to $16.99, include ribs, chicken, steak, seafood, pasta, burgers, and sandwiches, and the menu also features soups, a salad bar, and desserts. The restaurants also offer food for carry-out via the company's "curb-side to-go" initiative. Ruby Tuesday's relatively small but expanding international operations include about three dozen franchised restaurants in about a dozen countries.




Grilled Ribeye and Cajun Shrimp

Ruby Tuesday Restaurant Copycat Recipe

Serves 4

4 ribeye steaks
Lawry's Seasoned Salt
cracked black pepper & garlic salt to taste

20 large pieces shrimp, peeled and deveined
1 tablespoon Cajun seasoning or to taste
1 tablespoon lemon juice
olive oil for skillet

Parmesan Cream Sauce:
1 cup half & half cream plus more for later
4 ounces freshly shredded Parmigiano Reggiano cheese
1 teaspoon Cajun seasoning
1 teaspoon cayenne pepper
garlic salt to taste

Preheat the grill. Season the steaks and grill to desired temperature.

In a skillet, heat the olive oil and then add all the ingredients for the shrimp and saute 5 minutes or so but no longer pink. Remove the shrimp from the skillet and place in foil while making cream sauce.

In the same skillet add all the ingredients for the cream sauce and simmer until the cheese melts completely, stirring occasionally. At this point you can adjust the amount of half & half if it is to thick. Keep the remaining half & half around if you have leftovers so you can heat the sauce back up and thin it out.

To plate: Place a steak on a plate, top with the parmesan cream sauce and then add the shrimp. Drizzle some cream sauce over the shrimp. Serve immediately.

Sangrias at Ruby Tuesdays

  • Southern Peach Sparkler:  White wine mixed with peaches, lemon and cherry with a splash of Sprite
  • Tropical Island Sparkler:  Malibu Coconut Rum and white wine mixed with mangos with a splash of Sprite
  • Peach Berry Blush Sangria:  Absolute vodka, white wine with mangos and a splash of Sprite
  • Superfruit Sangria:  Pomegranate juice, oranges, limes with Absolute, red wine and a splash of Sprite
  • Red Sangria:  Red wine, brandy, sweet blueberries, and lemon juice. Garnished with fresh orange. 
  • White Wine Sangria:  Fresh wedges of citrus fruit mixed with  white wine, brandy, and ripe strawberries.

Smokehouse Burger


This burger at Ruby Tuesday has NY cheddar cheese, bacon,
 BBQ sauce and onion rings along with lettuce, tomato and onion slices.

Ruby Tuesday's recipe features several hand-shaped, all beef hamburgers, including the Classic Burger, the Bacon Cheeseburger, and the Smokehouse Burger. At the restaurant, these patties are made from 6 ounces of fresh Angus beef and then flame grilled to the desired doneness.  If you'd like to recreate some of these burgers at home, you'll need to use a few tricks to shape the patties correctly.

How to Shape Burger Patties

First, make sure you begin with enough beef per patty. Use at least six ounces of raw beef to shape each hamburger. This will ensure that your patty won't shrink too much during the cooking process. When you're shaping the patty, use a plastic container lid that is slightly bigger than your hamburger bun as a template. Simply lay plastic wrap inside the lid and then press the beef into the lid to get the correct shape.  Right after shaping, make an indentation in the patty with your thumb to prevent further shrinking.

Trout Almondine

Two rainbow trout filets lightly breaded, gently fried, 
drizzled with lemon  butter, and topped with almonds

Ruby Tuesday Restaurant Copycat Recipe

Serves 2

6 tablespoons flour
4 trout fillets
1 tablespoon olive oil
2 tablespoons butter
1 tablespoon butter
6 tablespoons sliced almonds
1 tablespoon fresh lemon juice

Sprinkle the trout with salt and pepper. Dust the fish filets in the flour. Heat the olive oil and butter on medium high heat. Add the fish filets and cook until light brown on both sides. Remove from pan and cover to keep warm.

Return the pan to the heat and add 1 tablespoon of butter. Add the almonds and saute, then add the fresh lemon juice. Heat it through, then spoon over the fish filets. Serve with additional lemon wedges.

Asiago Sirloin Steak

Ruby Tuesday Restaurant Copycat Recipe

1 (7 oz.) sirloin steak
1 teaspoon cracked black peppercorns
2-3 ounces shredded Asiago cheese
1 teaspoon of fresh herbs  (your choice)

Spray the grill with cooking spray. Cover the steak with cracked peppercorns, grill to your preferred temperature, once done. Be sure to make grill marks on each side of steak.

Cover the steak with Asiago cheese, sprinkle evenly. Place the steak in a preheated oven to melt the cheese.

Spaghetti Squash Marinara

Ruby Tuesday Restaurant Copycat Recipe

1 whole spaghetti squash
1 jar Classico Fire Roasted Marinara
2 zucchini

Preheat the oven to 375 degrees

Cut the spaghetti squash in half lengthwise. Cutting the squash in half is the hard part because this is a tough squash.  Once the squash is cut in half, scoop out the seeds. Note, this is a stringy squash so don’t get carried away scooping out strings. Place cut side down on parchment paper lined baking sheet. Bake for 1 hour.

While the squash bakes, slice the zucchini into think slices and steam. Make sure they are still bright green and have a little crisp left (don’t over cook them).

When the spaghetti squash is almost done, warm up the marinara.

At the end of the hour, remove the spaghetti squash from the oven, carefully turn each half over and scrape the stringy flesh from the sides. Remember this is going to be hot so be careful. Place a serving of the spaghetti squash on each place, top with some of the steamed zucchini and marinara.

Ruby Tuesday’s Regionally Inspired Burgers 

These Burgers were part of the limited time only Burger Road Show promotion that included:

Week One (September 19 – September 25)

  • Empire Melt Burger: This is more than just a burger. It’s a landmark. Built from eight juicy ounces of beef, the Empire Melt features stories of melted New York Cheddar, American, and Swiss cheese and is topped with fresh lettuce, sliced tomato, pickle chips, and fresh red onion.

Week Two (September 26 – October 2)

  • KC ‘Cue Burger: Inspired by the BBQ Capital of the World comes this juicy burger piled high with pulled pork and all the proper fixins including sweet, tangy BBQ sauce, melted American cheese, and two fried onion rings.

Week Three (October 3 – October 9)

  • Big Sur Turkey Burger: Take a bite of the West Coast, man. This gnarly burger is topped with slices of fresh red onion, tomato, avocado, cooked spaghetti squash, and finished with field greens and a splash of Italian dressing.

Week Four (October 10 – October 16)

  • Boot Scoot’n Bacon Ranch Burger: Yeeehaw, y’all! One bite of the Boot Scoot’n Bacon Ranch Burger will have you tappin’ your toes and slidin’ across the floor. Straight from Music City, this juicy beef patty is piled high with American cheese, bacon, fries, lettuce, tomato, fresh red onion, pickle chips, and finished with ranch dressing.

Week Five (October 17 – October 23)

  • Key Biscayne Beach Burger: Whisk your taste buds away to sunny shores and salty waves with just one bite! This beachy beef burger comes to you smothered with house made guacamole, fresh cilantro, and crunchy tortilla chips for a meal that’s sure to make you feel like you’re soaking up the rays.

Week Six (October 24 – October 30)

  • Lone Star Chili Cheeseburger: Everything’s bigger in Texas and the new Lone Star Chili Cheeseburger is no exception. This 8 ­ounce beef patty is topped with American cheese, smothered in chili, and finished with crispy onion rings.