Just as you find the best seafood on the coast, the best beef comes from the home where the deer and the antelope play, and yes, the buffalo, too. An ecological niche that was once home to 80 million American bison going north, then south, and north again with the seasons, it is now home to the best beef in the world. Raised on grassland extending from horizon to horizon, and fattened with the corn grown nearby, and slaughtered in the quiet western Kansas towns with foreign-born labor, the result is beef that is flavorful and, in the hands of "Doc," an extreme bargain.
You can pay a lot more for a steak that is not as good. While normally a steak at Doc's that is ordered medium rare will come exactly as intended, on the rare occasion of an overcooked steak the diner has been known to ignore the slight and enjoy some particularly flavorful beef. Eat the potato last to better enjoy the juicy flavors lost from the beef. Doc's is on the third generation of owners, and the original Doc was the son of a local doctor, whose brother started Wall Drugs in the Dakotas. The garlic salad is all that is claimed, but it is the beef that draws the diner.
