Experience elevated Midwest-inspired cuisine at The Steel District’s Ironwood Steakhouse.
“Ironwood is our classic premier supper club concept,” said owner and chef Josh Thoma.
The concept for Ironwood began back in 2019 alongside Dahlia Kitchen + Bar and Big Sioux Burger with the help of Nick O’Leary, one of Thoma’s business partners.
“Here, we have some of the best views in the city,” said Thoma.
At Ironwood, guests are able to dine while overlooking Falls Park.
Along with the rare views, Ironwood has an observation deck and floor-to-ceiling sliding windows, which are perfect for the summertime, Thoma adds.
Ironwood has dishes ranging from eight-ounce Wagyu Zabuton to 12-ounce Maine Lobster Tail, focusing on quality products overall. Executive chef Andrew Ernst says Ironwood gets some of the best wagyu beef the country has to offer, sourcing from sustainable producers.
“We’re supporting Snake River Farms out of Idaho,” said Ernst. “You can definitely see the quality of the meat.”
Thoma’s favorite dish at Ironwood is the Steak Diane—an eight-ounce teres major with Dakota mushrooms and mushroom cream sauce.
“It’s rare to get that cut of meat, especially cooked over wood,” said Thoma. “It’s so delicious, especially with the mushroom sauce.”
Every plate goes through Ernst’s hands as he knows the vision in and out, and ensures the standard of hospitality and the quality of food are on par with that vision, Thoma adds.
“Andrew could be making hashbrowns and flipping pancakes or smoking double pork chops here at Ironwood,” said Thoma. “He really is the jack of all trades.”
POSH PARTY PLANNING
The following event spaces are available at Ironwood Steakhouse:
THE ESTATE:
67-100 Guests
THE ARCH:
30-50 Guests
THE DEN:
16-18 Guests
“The Chef’s Job is to be a steward of their local market and give guests the opportunity to see and eat things that are close by.” – Josh Thoma
Ironwood Steakhouse gets their dry-aged meat and bread from Look’s Marketplace, working closely with the co-owner.
“One great thing about being in this market is being able to work with great chefs like Beau Vondra,” said Thoma. “Beau does our dry-aged meat program and our bread service here at Ironwood.”
Ironwood utilizes a Santa Maria-style barbeque woodfire grill with heat regulated by raising and lowering the cooking surface.
“We build a big campfire every day starting at about three o’clock, and then we cook over coals,” said Thoma.
Sustainability and ensuring guests get the best quality products, while supporting the local economy are all top priority, adds Thoma.
“Being able to be true and buy local products is the foundation of our careers as chefs,” said Thoma. “It’s the way to give back to the community.”
A plethora of little details went into the creation of The Steel District eateries, with attention to aspects like lighting and artistic additions.
MENU AT A GLANCE
Chilled Hors D’Oeuvres
Oyster on the Half Shell: East Coast Oysters, house cocktail sauce, smoked mignonette, and Calabrian chili hot sauce.
Hot Hors D’Oeuvres
Smoked Bone Marrow: Gremolata, brown butter, and grilled bread.
Woodfire Grill
Bone-In Ribeye: Look’s Marketplace 28 Day Dry-Aged 24 oz.
Entrees
Pan-Seared Scallops: Cured ham, artichoke conserva, watercress, and beurre blanc.
Artist Adam Dennis, based out of the Twin Cities, created the pyrographic designs burned into wood on the Ironwood cocktail boards.
Another detail at Ironwood is the iconic digital drink printer, fitted with the ability to print any image on an Espresso Martini, explains Thoma.
The gratification of being a chef and working with The Steel District establishments and their teams instills integrity and respect; as the team works together, they grow together, adds Ernst.
“We work as a team. Everybody has an investment,” said Ernst. “Everybody has a part to play in our successes and our failures, and we learn from both of them.”
Ernst attributes the Big Sioux River to Sioux Falls’ growth as a city, and says seeing historic parts of the city be preserved and developed has inspired him.
“We’re bringing together family, community, and the best kind of gracious sense of hospitality,” shared Ernst.
In addition to hospitality, Ernst says the transforming raw product to culinary excellence is important not only to Ironwood, but all three of the new Steel District restaurants by the group.
Ultimately, they aim to add to the elevated food culture in Sioux Falls with family and community in mind.
For more information, visit IRONWOODSF.COM+
