Instructions

• In a small bowl, combine 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1/2 teaspoon dried thyme, 1/2 teaspoon kosher salt, and 1/2 teaspoon ground black pepper. Rub this spice mixture evenly over both ribeye steaks.
• Place the seasoned steaks into a zip-top bag and refrigerate to marinate for at least 1 hour or up to overnight. If short on time, you may cook them immediately after rubbing.
• When ready to cook, heat a skillet or grill pan over medium heat until hot.
• Remove the steaks from the bag and place them in the hot skillet or on the grill pan. Sear the steaks 3–5 minutes per side, until a crust develops and they reach your desired doneness. Transfer the steaks to a plate and let them rest while you make the soup.
• With the same skillet (use the pan juices left from the steaks), add the 1/2 onion, chopped, and sauté over medium heat until translucent, about 3 minutes. Remove the onion from the skillet and set aside.
• Pour the contents of both 15-ounce cans of black beans into a medium saucepan over medium heat. Add the sautéed onion, the 2 cloves garlic (chopped), and 1 cup beef stock.
• Bring the bean mixture to a gentle simmer and cook, uncovered, for about 10 minutes to heat through and meld flavors. Stir occasionally.
• While the soup is simmering or immediately after, slice the rested steaks into thin slices or bite-sized pieces.
• Add the sliced steak to the soup, stir to combine, and heat for 1–2 minutes more to warm the steak through.
• Ladle the soup into bowls and serve warm.