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    Perini Ranch Steakhouse

    4.3 (444 reviews)
    Closed • 5:00 pm - 10:00 PM

    Perini Ranch Steakhouse Photos

    PERINI RANCH STEAKHOUSE ATMOSPHERE

    What's the vibe?
    Casual
    Moderate noise
    Good for kids
    Good for groups

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    Recommended Reviews - Perini Ranch Steakhouse

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    Jalapeño margaritas yummy
    Connie T.

    Absolutely wonderful and the serving sizes and big (just like Texas) my thing was I was looking so forward to the jalapeño cheesecake and trust me it was not disappointing at all you need to try it

    Jalapeño Cheesecake
    Tammi B.

    Bucket List Blunder This place has been on my bucket list since moving to Texas 10 years ago. The anticipation was the best part of the dining experience. Don't get me wrong, the rustic interior of the restaurant is a lot of fun, as is the outside areas. Maybe my expectations were too high but my ribeye was not what I expected, nor were the cowboy potatoes. I asked for my steak to be cooked medium to medium well. It came out a chard ugly piece of meat that while still flavorful was dry and crusty. I should have had it sent back but didn't want to make a scene. The cowboy potatoes sounded fantastic as described on the menu but ended up being just roast potatoes with a dash of flavor. The winner of the night was the Ranch Water cocktail. First time having one and the first was so good I ordered a second. Our server, Alexis, was attentive and very personable.

    Ranch House Salad
    Jacob R.

    Best burger i've ever had. The burger is worth the 30 minute drive from Abilene every time. I also really like the steak carpaccio appetizer and the texas sheet cake dessert. Anyways, the vibes are great, it's on a ranch, similar to a supper club (midwest diner). The service is pretty solid and I always leave happy. Price is expensive, but it's worth every penny.

    Strawberry shortcake
    Ryan M.

    Nestled in the rustic hamlet of Buffalo Gap, Texas, Perini Ranch Steakhouse stands as a beacon of no-frills culinary excellence and authentic Texas hospitality. Just a short drive south of Abilene, this iconic establishment has been a beloved destination for over four decades, drawing locals, travelers, and celebrities to its weathered barn-turned-restaurant. Perini Ranch continues to thrive as a testament to the vision of founders Tom and Lisa Perini, blending cowboy chuckwagon tradition with refined dining in a way that feels both timeless and uniquely Texan. From the moment you turn off the two-lane highway and onto the gravel lot, Perini Ranch Steakhouse exudes an unpretentious charm. Housed in a former hay barn (Tom added air conditioning about ten years ago), the building's corrugated tin and weathered wood exterior set the tone for an experience rooted in ranching heritage. The interior is cozy yet spacious, with wooden tables, repurposed church pews, and a nod to Texas chic. There's no ostentation here; the focus is on comfort, southern hospitality, and great food. Beef is undeniably the star of the show at Perini Ranch. The 16-ounce ribeye ("Tom's favorite") -- boasting a seared crust, rendered rivulets of intramuscular fat, and a juicy interior -- is a standout, with the mesquite smoke and proprietary meat rub imparting a distinctive, beefy/umami depth of flavor. The prime rib -- one of the best in Texas -- sports a crispy, peppery, caramelized crust and a melt-in-your-mouth interior. The trifecta of tenderness, fat, and bold beefy flavor make it a standout. For those seeking variety, the Ranch Burger -- piled high with grilled mushrooms, red onions, green chiles, and cheddar -- has earned national acclaim from Texas Monthly and The Today Show as one of the best burgers in America. The meat melts in the mouth, while the toppings complement but never overwhelm the burger. Beyond beef, the heritage pork ribs bring a juicy, tender, flavorful twist to the table, showcasing the kitchen's versatility. Having devoured more barbecue than I'd care to admit, I know a great pork rib when I taste one. These beauties could easily compete against any pork rib from a dedicated barbecue joint. These meat has just the right amount of give; it's neither "fall-off-the-bone" tender (i.e., overcooked) nor tough. The sides at Perini Ranch are far from an afterthought; they're hearty, creative, and complement the proteins. The green chile hominy, laced with cheddar and roasted hatch chilies, offers an earthy, comforting complement to the rich meats. The Zucchini Perini, a family recipe with Italian flair, features tender zucchini baked in a tomato-meat sauce and topped with Parmesan. It's a dish that's both homey and sophisticated, calling to mind an Italian grandma's bolognese. No meal at Perini Ranch is complete without dessert. The bread pudding, made with sourdough, Texas pecans, and a generous drizzle of Maker's Mark whiskey sauce, is a decadent finale. My favorite, the strawberry shortcake, is made the old-fashioned way with sugar biscuits, warm strawberries, and a side of heavy cream. This old-school iteration may strike some diners as odd, but the cream brings everything together into a dish far greater than the sum of its parts. The staff at Perini Ranch embody the warmth and generosity that define Texan hospitality. Servers are attentive yet unobtrusive, well-versed on the menu, and quick to accommodate special requests. Whenever I request a larger table to accommodate my dad's disability, the hostess allows us to sit at a large circular table intended for six or more patrons. Since opening in 1983, Perini Ranch has garnered accolades that underscore its status as a culinary institution. Named an "American Classic" by the James Beard Foundation in 2014, it has also been featured in Texas Monthly, Food & Wine, and The New York Times. Tom Perini's mesquite-smoked peppered beef tenderloin was once dubbed the mail-order gift of the year, and the couple has catered for presidents and dignitaries, from George W. Bush to Vladimir Putin (yes, really). Yet, despite the national spotlight, the Perinis remain committed to their roots, rejecting franchising offers to preserve the steakhouse's soul. Perini Ranch Steakhouse is more than a restaurant. It's pilgrimage for food lovers seeking authenticity, quality, and a taste of Texas heritage. As Tom Perini himself might call it, this is a "nice joint" -- one that's earned its place in the pantheon of American destination steakhouses. For those willing to make the drive, Perini Ranch Steakhouse offers a meal -- and a memory -- to cherish.

    "If you can't stand the heat, get out of the kitchen." Rating: 1 star -- because apparently "where's the beef?" now also means "where's the flavor?" Longtime customer here, and this visit felt like a steakhouse parody. A $92 steak arrived overcooked, under-seasoned, and carrying all the personality of drywall. Somewhere between the grill and the table, taste took the night off. At one point I almost asked if seasoning was part of a separate pricing tier. Next visit I may bring my own A1 sauce, a smoke detector, and a rescue team to locate the missing flavor. This place used to be magazine-worthy. Now it feels like it's surviving on old headlines and memories. And for the people flying in from Tokyo for the "famous steaks" -- save your fuel. Steak prices may have hit the roof, but unfortunately the flavor never made the trip.

    Strawberry shortcake - warm and delicious

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    3 years ago

    Such good food and service everytime! There is no other place that has the ambiance that they do in this quaint place outside Buffalo Gap.

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    3 years ago

    Best place ever!! Went for my birthday with my husband! Love this place! Always a good meal!

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    6 years ago

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    3 years ago

    Ribeye was amazing. Not many options for children so a bit rough if you have picky eaters. But otherwise everything was great

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    5 years ago

    This is a texas bucket list restaurant if your in the area stop in and have a great meal.

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    Ask the Community - Perini Ranch Steakhouse

    Is a reservation needed?

    That depends largely on when you go. As with most restaurants, weekends and holidays are the busiest times. I always make a reservation just to be safe.

    Are you open New Year's Day today?

    Hello! We are open New Years Day. Reservations highly recommended. To make a reservation, please call us at 325.572.3339. Thank you!

    View All 3 Questions

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    Cork & Pig Tavern

    Cork & Pig Tavern

    4.1(198 reviews)
    16.3 mi
    •$$

    Everything went well. Marvelous atmosphere. Great service and even better food. We had the Prime…read moreRib Dip. Fabulous. More than enough to satiate a hearty appetite. Two dipping sauces. The only bad thing was that we were too full for a dessert. Like Arnold Schwarzenegger, "We'll be back!" (Oh yeah, they had a super looking bar as well!)

    Cork and Pig is a trendy spot in Abilene near Abilene Christian University. It's one of those wood…read moreslat, metal sign restaurants that have no character besides being in a generic shopping center that pretends to be fancier than it is, so it just ends up looking like a cold soulless shell. The interior is that frigid, lifeless faux fancy industrial aesthetic that chills your senses and has no character of its own. The menu is what you expect. Nothing special or original just benign takes on traditional fare, like Blackened Ribeyes. We were In Abilene because my family gathered to watch my nephew's football debut at Hardin-Simmons University. My wife ordered the Caesar Salad and Truffle fries. The salad was limp, and the dressing was tangy like it was mixed with Dijon mustard Her Truffle Fries had an okay flavor. The dipping sauces were good but nothing great but the nail in the coffin was the fries were cold. Not cold as in sitting in the warmer cold, we're talking OUT ON THE COUNTER FOR 10 MINUTES OR MORE COLD!! I got the Waygu Smash burger. The burger patties, pickles, and everything inside were good but it was served on a fancy bun that was also cold. Not sitting on the counter for 10 minutes cold, we're talking RIGHT OUT OF THE FRIDGE COLD. Fancy buns should be lightly toasted to make the dense bread bearable. It totally failed my bun to juiciness ratio, and to top it off my fries were also COLD. My daughter got the Ahi Tuna Ponzo. I didn't taste it because I was busy eating my cold bun, cold fries. Plus my wife's Dijon Caesar Salad because she despises mustard. But she seemed to like it, that's why this review is three stars instead of two. She said it was "Slightly nutty and the vinaigrette is sharp and fresh without being overwhelming the tuna is seasoned nicely and it's a fatty cut not fishy at all." Listen, you could say "if it's cold send it back. Make them fix it." But the truth is that it doesn't matter. They sent out two batches of cold truffle fries (my brother in law also ordered some), my cold fries, a fancy bun that was right out of the fridge, and Caesar dressing spiked with Dijon mustard. Sending it back just would have made the experience worse, like being in a chilly hell where all the heat has been stolen so all food is served COLD.

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    Scallops with Mushroom Risotto (Fish of the Day Special)

    Cork & Pig Tavern - The wait was 35-40 minutes with no wait area or seating.

    The wait was 35-40 minutes with no wait area or seating.

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    Gluten free pizza

    Perini Ranch Steakhouse - steak - Updated September 2026

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