Though Ronnie Killen might be more well known now for his barbecue, his Pearland steakhouse that just moved to a huge and upgraded space, highlights his and his staff’s adeptness with the prime cuts of beef far beyond the brisket and ribs that are smoked to near perfection down the road. In addition to skill with the beef, there is also a clarity of flavors with the sides and starters that are often missing in the typical steakhouse. Their creamed corn and creamed spinach taste of fresh corn and spinach, respectively, and have a welcome vibrancy rather than the expected steakhouse heaviness, for example.
The most interesting thing about Killen’s Steakhouse, though, is that it showcases a greater variety of steaks than can be found elsewhere in the area. It offers eight different types of beef steaks including wet- and dry-aged, USDA Prime along with other high-quality (and price) types:
- USDA Prime, Nebraska corn fed, wet-aged 28 days
- USDA Prime, Illinois corn fed, dry-aged 21 days
- Certified Piedmontese, Nebraska – a lean breed originally from northwestern Italy; does not participate in the USDA rating system
- Harris Ranch all-natural Five Diamond Beef, Coalinga California – Killen is especially proud of the steaks from this longstanding producer
- Texas Akaushi Beef
- Wagyu from Kagoshima Prefecture, Japan – This rich, rare treat will set you back $100 for just a four-ounce filet, and $125 for a 6-ounce New York strip.
- American wagyu from Illinois
- Cabassi brand wagyu from Australia
Most of the types of beef are offered in the familiar steakhouse cuts: filet mignon, New York strip and ribeye. Some are even bone-in, including a filet. Killen’s offers nearly twenty different steaks in all. Prices are in line with other top local steakhouses and range from $40 for an 8-ounce USDA Prime filet mignon from Nebraska that has been wet-aged for 28 days to the true wagyu from Japan at $125. For a special treat, for $150, you can try the New York Strip Flight that features 4-ounces cuts of: Harris Ranch, Texas Akaushi, Cabassi Australilan wagyu, and Japanese wagyu. There is a lot to sample at Killen’s Steakhouse and it’s bound to offer more delights as they finish the 350-seat-plus space that will include a good-sized aging room that should complement J.J. Watt’s private dining room.
6425 W. Broadway, 77581, (281) 485-0844