The 9 Best Steakhouses in South Dakota!
South Dakota and steak make a wonderful pairing. Across the state, you’ll find a selection of top-notch steakhouses further illustrating the excellence of beef in South Dakota. Whether you’re looking for a locally-farmed cut of meat or dishes from around the globe, you’ll always be satisfied at these nine great steakhouses in the Mount Rushmore State.
Dakotah Steakhouse stays true to their Black Hills roots. The steak may be the specialty, but other menu items include local foods like buffalo, walleye, and elk. For the steaks, only the best quality beef is used, from USDA prime to choice grades. All are aged onsite for at least 30 days. Their special, high-temperature, infrared broiler sears in all the juices. Steaks available include top sirloin, flat iron, dry aged prime rib eye, Kansas City strip, cowboy bone-in rib eye, filet mignon, and Coulotte steak.
Situated in the Franklin Hotel, the Deadwood Legends Steakhouse masterfully combines a historic Wild West with a classy atmosphere. The restaurant itself is beautiful, and will the history send you back to the time of Wild Bill Hickok and Calamity Jane. All steaks are 21 day minimum aged and made with hand-cut certified angus beef. Steak options include 10-ounce center cut sirloin, 12-ounce New York strip, 16-ounce rib eye, seven-ounce filet, or bone-in prime rib. Each is served with your choice of side, and salad or soup.
Housed in the historic 1939 First National Bank and Trust building on Main Street, the Red Steakhouse honors the building’s history with well-appointed fixtures, draperies, wall-coverings, exposed brick walls, and the original vault which now stores wines. Steaks are made with 28-day wet-aged certified angus beef in a variety of cuts and sizes. Choices include 10 or 14-ounce rib eye, eight-ounce top sirloin, red steak tips, filet mignon, 12-ounce New York strip, Duroc Pork Tomahawk Chop, and Piedmontese T-bone.
At Morrie’s Steakhouse, expect succulent cuts of meat, hand-crafted cocktails, and unforgettable service. Aged premium steaks include Morrie’s rib eye, pecan bacon wrapped filet mignon, dry aged buffalo tenderloin, sirloin, and New York strip loin steak. Bone-in menu items include bone-in tenderloin, 20-ounce Morgan Ranch wagyu, Berkshire bone-in pork chop, and smoked beef shortrib longbone. Available sauces are chimichurri, creamy horseradish, Morrie’s house sauce, béarnaise, herb bordelaise, brandy peppercorn, steak sauce, and smoked blue cheese fondue.
Steerfish Steak & Smoke serves hand-cut certified premium beef grilled over hickory wood. The atmosphere brings you back to South Dakota’s rugged history, with bison head mounts, exposed wood, rustic memorabilia, and historic photograph prints. The menu has options such as Gun Barrel top sirloin, the Mercantile Baseball Cut, Queen City rib eye, Shorty’s New York strip, Dakota filet mignon, and Buckin’ rib eye.
This Rapid City steakhouse uses locally sourced ingredients and classic techniques such as in-house dry aging and a wood-fire grill to bring you the best dining experience possible. Steak options include New York strip, prime rib, “On Green dolphin Street,” The Delmonico, filet, and grilled pork double chop.
Located inside the Mineral Palace Hotel & Gaming, the Gem Steakhouse serves hand-cut steaks in a fun atmosphere. Their black angus beef is USDA choice or higher and has a minimum age of 21. Specialties include Merrick’s garlic rib eye, Cochran’s strip, and Dority’s black and bleu sirloin.
Using only the best choice black angus, aged in-house, personally cut by chefs daily, and sprinkled with special seasoning, Cattleman’s Club Steakhouse knows how to make a great steak! Options include 24-ounce bone-in rib eye, 24-ounce T-bone, 24-ounce porterhouse, 16-ounce bone-in New York strip, top sirloin, ground sirloin, Ron’s Pile, and six-ounce filet.
With excellent steak, service, and atmosphere, this Brandon steakhouse is one-of-a-kind. Popular steaks include prime rib, hamburger steak, and the filet. The chislic is also really popular!
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