Chef Ronnie Killen: James Nielsen : 29-95
When Ronnie Killen decided to open an upscale steakhouse in 2006 in a decidedly non-upscale former roadside icehouse, his father told him he’d never sell a steak for $30 in Pearland.

“I went high end and I never looked back,” the London’s Le Cordon Bleu-trained Killen said remembering his vow to knock the socks off greater Houston diners with a white-tablecloth restaurant in his hometown.

For those who consider Killen's Steakhouse">Killen’s Steakhouse one of the state’s most accomplished fine dining restaurants, never looking back was a good thing. Killen’s is known far and wide for its prime wet- and dry-aged beef – most cuts priced well beyond $30 – sourced from the prestigious Allen Brothers of Chicago, as well as Texas Kobe beef from Strube Ranch in Pittsburg, Texas. Pair any of those beefy pleasures with a lush Napa Valley Cab (sure, why not make it Screaming Eagle?) and you’re looking at a meal that has few equals in Texas.

We come to the house that Ronnie built because the earnest, hard-working chef continues to look forward – new menu additions and a few other projects up the sleeves of his pumped-up arms (the health and fitness enthusiast who lost more than 200 pounds beginning in 2009 continues to advocate exercise and nutrition).

The Nueske Bacon Wrapped Filet with two jumbo grilled shrimp.: James Nielsen : 29-95

Let’s begin with several new menu additions, some inspired from the menu he created for his prestigious invitation to cook at the James Beard House in New York in December. There’s a new gumbo – a slick, dark-hued brew studded with black-eyed peas and chopped smoked pork -- that might spoil you for any other gumbo you’ve had. He’s also refocused his pork belly presentation by ringing his gorgeously-shellacked slim brick of mesquite-smoked pork belly with a cherry-tamarind glaze. A bacon-wrapped filet mignon is topped with two pristine jumbo grilled shrimp. And he’s getting an enthusiastic response to a new venison chop resting on a sweet corn risotto and served with house-made blueberry sausage.

The pork belly at Killen's Steakhouse.: James Nielsen : 29-95

These can be found making nice with menu staples such as double-cut grilled pork chops, grilled bone-in ribeye steaks, jumbo lump crab cakes, sautéed Gulf snapper with jumbo lump crab, and fried chicken that owes it insane moistness to a sous vide treatment that locks in the juiciness.

What else is new at Killen’s? The chef said he expects to soon be serving his own Black Angus beef, raised on his farm in Gonzalez. About a dozen are ready to go to slaughter, and the restaurant could be serving Killen’s ribeye, strip steaks and filet mignon in three months.

Gumbo made with black eyed peas and chopped smoked pork.: James Nielsen : 29-95

Killen, who works out daily, said he also is ready to get going on a cookbook of recipes he’s been testing for years. “I want to help people. There are so many people who struggle with weight and I want to educate them on how to cook good food they can live with the rest of their lives,” Killen said. “It’s not diet food. It’s good comfort food done right.”

Because business is good (Killen said he’s increased business about 25 percent each year), Killen might be ready for a major step. He’s talking about opening a steakhouse in Houston. He’s met with owners of a space that are eager to bring the Killen’s magic inside the Loop.

While Killen’s excited, he also remains humble: “We’re just a little place in Pearland,” he said, “But we do things pretty good.”

Pretty darn good.

Killen’s Steakhouse: 2804 South Main in Pearland, 281-485-0844