If you try to imagine the ideal steakhouse, you might end up picturing Pappas Bros. Steakhouse, a Houston import that reigns supreme as our favorite place to get a ribeye in the entire state. The Dallas branch is nearly as good as the original in Houston, with all the same trappings: a 200-page wine list, beef butchered and aged at least 28 days in-house, and a classic, cavernous dining room full of sharply dressed couples and families shushing their children. It’s in a weird little corner of Northwest Dallas surrounded by freeways and other Pappas family franchises, but trust us when we say the steak is worth the trek to bizarro world from pretty much anywhere in the Metroplex.

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