Learn how to make ‘real Texas food’ with classic steakhouse recipes from the new Perini Ranch cookbook (2024)

Longtime fans of the Perini Ranch Steakhouse — considered by many the best country steakhouse in the land — remember well the simple cafe cowboy cook Tom Perini opened on his family ranch in 1983. And while he maintains that it’s still “just a joint,” the dining destination in Buffalo Gap, just outside of Abilene, is one of the most famous in the state.

And its new cookbook, Perini Ranch Steakhouse: Stories and Recipes for Real Texas Food, by Lisa and Tom Perini with Cheryl Alters Jamison (Comanche Moon Publishing, $35), reflects the remarkable journey the business and its owners have made over the past 36 years. It’s worth noting that the steakhouse’s first cookbook, which Tom wrote nearly two decades ago, is still popular — but it just didn’t tell the whole story anymore.

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“We needed a new cookbook because Perini Ranch Steakhouse has changed drastically,” Tom says. “We’re doing so much more, and we’ve grown with our clientele.”

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Learn how to make ‘real Texas food’ with classic steakhouse recipes from the new Perini Ranch cookbook (1)

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The story began changing in the 1990s. That’s when Tom made his first of seven appearances cooking at the James Beard House (a record among Texas chefs and restaurateurs). What’s more, The New York Times named the Perini Ranch Steakhouse’s mesquite-smoked peppered beef tenderloin the mail-order gift of the year in 1995. Tom and wife Lisa Perini were honored to accept a James Beard Award in 2014, when the steakhouse was named to the Beard Foundation’s list of America’s Classics.

Moreover, Lisa Perini saw wisdom in booking caterings and special events, taking Perini cooking to parties across the nation. They’ve cooked for presidents and governors, and they’ve hosted internationally beloved chefs like Jacques Pépin and Francis Mallmann — along with Texas favorites like Stephan Pyles and Jon Bonnell — over the 15-year run of the Buffalo Gap Wine & Food Summit, which they co-founded with the late Hollywood star and California winemaker, Fess Parker.

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Learn how to make ‘real Texas food’ with classic steakhouse recipes from the new Perini Ranch cookbook (2)

The new book offers the greatest hits, such as chicken-fried steak, fried chicken and rib-eye, of course. But you’ll find an expansive selection of new goodies, such as praline bacon, beef empanadas, fried quail legs, beef tenderloin carpaccio, bison short ribs, seafood slaw and so much more, including plenty of co*cktails. The sidebars give you an insider’s look, too, at things like Lisa’s List: Lisa Perini is a certified sommelier and has ramped up the wine offerings quite a bit.

You’ll see why people go out of their way to eat in Buffalo Gap. As Lisa says, “Nobody comes to Perini Ranch just because they’re hungry. It takes planning and it’s an experience. It turned into a destination.”

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Throughout, the stunning photography by Austin photographer Wyatt McSpadden makes you want to either cook like mad or make a dash to the steakhouse. Or both, most likely.

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The cookbook comes out Nov. 15. Order the book at periniranch.com. If you want it packaged as a gift with the beef tenderloin, total cost is $155, plus shipping.

Learn how to make ‘real Texas food’ with classic steakhouse recipes from the new Perini Ranch cookbook (3)

Pomegranate Sangria

The Perinis put their spin on a timeless favorite, adding pomegranate juice to balance the sweet fruits. It’s a great accompaniment to appetizers, as well as heavier dishes, too — and it’s perfect to make for a crowd.

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3/4 cup sugar

1/2 (1.5-liter) bottle Ste. Genevieve merlot

1/2 (1.5-liter) bottle Ste. Genevieve cabernet sauvignon

1 cup triple sec

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1/2 cup pomegranate juice

1 cup fresh lime juice

1 1/2 cups fresh orange juice

2 green apples, cored and cubes

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2 oranges, 1 peeled and segmented, the other sliced for garnish

Club soda, at least 12 ounces

Make a simple syrup by stirring together sugar and 3/4 cup water in saucepan over medium heat. Stir until sugar is dissolved. Let cool.

Stir together wine, triple sec, juices, apples and segmented orange in a large glass pitcher. Add simple syrup and stir. Refrigerate for 6 hours. To serve, pour sangria in wineglasses, add splashes of soda, and garnish with orange slices.

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Makes 12 servings.

SOURCE: Perini Ranch Steakhouse: Stories and Recipes for Real Texas Food, by Lisa and Tom Perini

Learn how to make ‘real Texas food’ with classic steakhouse recipes from the new Perini Ranch cookbook (4)

Praline Bacon

The bacon is a smoky, salty, crunchy treat created for a wedding couple who preferred an elaborate co*cktail party over a seated dinner at their wedding reception. Serve standing in a small metal bucket or wooden box. They’ll make a great pairing with the sangria or a margarita.

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Vegetable oil spray

1/3 cup pecans

1/3 cup (not packed) brown sugar

10 thick slices bacon

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3 tablespoons 100% pure cane syrup or light corn syrup

Heat oven to 350 F. Line baking sheet with parchment paper. Treat wire baking rack with spray and place on baking sheet.

Toast pecans in dry skillet over medium-low heat, stirring often so they don’t burn or until they’re aromatic. Set aside to cool for 5 to 10 minutes.

Combine pecans and brown sugar in food processor and pulse until nuts are finely chopped.

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Arrange bacon slices on wire rack. Bake 10 to 12 minutes. The bacon will not be fully cooked yet. Using paper towels, blot excess fat from bacon. Brush tops of each slice well with syrup. Evenly sprinkle pecan-sugar mixture on bacon. Return to oven and bake 15 minutes or until bacon is crisp and topping has melted. Let bacon sit and firm up, so it can stand without support in a serving container. Serve at room temperature.

Makes 10 slices.

SOURCE: Perini Ranch Steakhouse: Stories and Recipes for Real Texas Food, by Lisa and Tom Perini

Learn how to make ‘real Texas food’ with classic steakhouse recipes from the new Perini Ranch cookbook (5)

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Beef Tenderloin Carpaccio

The Perinis’ mesquite-smoked peppered beef tenderloin is the steakhouse’s calling card. In the recipe below, it’s featured on a salad platter, perfect for setting out on a buffet or as an appetizer at your dinner party. If you don’t order the Perini tenderloin, you can find an easy, delicious recipe in the book for their Oven-Roasted Beef Tenderloin. Their recipe for the mesquite-smoked version remains a family secret, alas.

6 cups arugula

6 to 8 tablespoons extra-virgin olive oil

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1 1/2 pounds mesquite-smoked peppered beef tenderloin, cut into 24 slices about 1/2-inch thick, at cool room temperature

1 (6- to 8-ounce) hunk Parmigiano-Reggiano, shaved into large pieces

Kosher salt

2 medium lemons, each sliced into 6 wedges

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In a large bowl, combine arugula and 6 tablespoons of the olive oil. Arrange tenderloin slices on a platter, top with arugula, shaved cheese and a last drizzle of olive oil. Salt the platter, if desired and squeeze 6 lemon wedges over the platter and offer the other 6 as garnish.

Makes 6 servings.

SOURCE: Perini Ranch Steakhouse: Stories and Recipes for Real Texas Food, by Lisa and Tom Perini

Learn how to make ‘real Texas food’ with classic steakhouse recipes from the new Perini Ranch cookbook (2024)
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