The Super Remote Steakhouse Texans Will Travel Hours To Visit

If you build it, they will come, and such is the case with Perini Ranch Steakhouse where Texans in the know will drive out to Buffalo Gap, a small town in West Texas, to taste Tom Perini's cooking. It isn't just Texan natives who have discovered this off-the-beaten-path gem of a restaurant; the dishes of Perini Ranch have found their way into the New York Times, and Perini has joined chefs at both the James Beard House and the White House.

With over a decade of experience cooking out of a chuckwagon for cattle ranchers, Perini took it upon himself to set up shop and opened a restaurant in the barn on his land. With honest feedback from hardworking cowboys, Perini has refined his recipes over the years, making sure each spoonful of served beans is perfectly salted and each slice of meat is cut perfectly tender. His hard work has paid off.

Hovered over wooden tables, diners feast upon plates of prime rib, tenderloin filets, and ribeyes that have been cooked over a mesquite fire. Sides of green chile hominy topped with bacon and cheddar cheese and zucchini slathered in Italian meat sauce and grated Parmesan can accompany dishes, and hearty servings of garlicky and well-buttered cowboy potatoes, grilled asparagus, and green beans ensure every visitor is well-fed before hopping back into their cars to drive home. The burgers at Perini Ranch have also garnered attention, as the thick compilation of vegetables, cooked-to-order chuck, and cheese has been referred to as "edible art" by Texas Monthly.

Yet even with options to expand and franchise, the husband-wife duo powering Perini Ranch Steak has remained committed to delivering quality experiences from the comfort of the ranch. "Independent restaurants are key to the culture of this country," Lisa Perini told Food & Wine. "And it's so important for us to fight for them." Here's to a battle well worth fighting for.