Killen's Steakhouse
Steak house · Pearland ·
Award-winning prime beef, rich starters, sides & fine wines
Award-winning prime beef, rich starters, sides & fine wines
"There’s beauty in keeping things classic, and no one understands that like the folks at Killen’s Steakhouse. The Pearland restaurant is built for all things special occasions. And anywhere around the room, you’ll see anniversaries, birthdays, and work promotions. The smoky dry-aged steaks are impossibly tender, and cuts of filet mignon get served by the flight. Plus, all the sides are served family style and actually come with enough to share with the entire table." - gianni greene, chelsea thomas, julie takahashi
"Chef Ronnie Killen’s eponymous steakhouse — with locations in Pearland and in the Woodlands — is a Houston staple. Traditional dry or wet-aged Prime corn-fed beef, wagyu, and grass-fed steaks are on the menu, and a flight of New York strip allows diners to try a variety of beefy options. Try some of its more inventive creations, like its coffee-rubbed dry-aged strip served with homemade plantain bread, and don’t forget the sides, like skillet potatoes and broccoli-cheese risotto. They earn just as much praise as the meat." - Brittany Britto Garley
"Killen’s Steakhouse feels like the sort of friend you always want in your corner, the type A pal who makes sure you’re having a great birthday at all costs. It’s easy to trust that everything is under control and the experience will be excellent from start to finish, because the Pearland steakhouse is built for a special occasion (or a random Wednesday). At Killen’s you can expect attentive staff, impressive dry-aged steaks and shareable, traditional sides, and a meal that sails along from start to finish. Amongst a sea of steakhouses trying to reinvent the wheel, you can depend on Killen’s to stay the course. The sides at Killen’s are classic—charred broccolini, fluffy mashed potatoes, and enormous caesar salads, not ones made for people that live in a doll house. And the main event, the steaks, come in many formats. From personal flights of filet mignon to smoky dry aged ribeye, the steaks are prepared with an excellent sear, with every bite feeling like a personal love letter to beef. The team at Killen’s isn’t afraid to go the extra mile, and a staff member might even whip out a pocket light to get the best view of your beef, and make sure it’s cooked to your liking. It feels like the staff is also a part of your birthday crew and wants to make sure you're enjoying your meal at all costs. Couples celebrating an anniversary get to enjoy desserts that come floating out on a giant dessert charcuterie board. And the dining room manages to be effortlessly upscale, with warm mood lighting, a sea of crisp white tablecloths, and a floor-to-ceiling wine rack cutting through the center. It’s hard to deny how swanky Killen’s is—we half expect a jazz pianist to be in the center of the room, serenading guests as they cut into their New York strip. From the moment you set foot in the restaurant to your last bite of cheesecake, you glide through your meal at Killen’s. Come with a friend and have a sidecar at the bar during Happy Hour, or when you need a private room with 15 of your closest friends. If the milestone (or random weekday) calls for a slab of angus beef, enough potatoes to take up a quarter of your plate, and a huge slice of cheesecake, then Killen’s is where to go. photo credit: Richard Casteel photo credit: Richard Casteel photo credit: Richard Casteel photo credit: Richard Casteel photo credit: Richard Casteel Pause Unmute Food Rundown Dry Age Ribeye Smoked and sizzling when it hits your table, the dry-aged ribeye showcases some of the best of what Killen’s has to offer. photo credit: Richard Casteel Smoked Pork Belly For it to be so smoky in flavor, it’s the subtle sweetness on the pork belly that makes it standout and one of our favorite appetizers on the menu. photo credit: Richard Casteel Sides The sides at Killen’s are made to share, and cover all of the traditional steakhouse bases. Get the charred broccolini and potatoes au gratin. photo credit: Richard Casteel Desserts The dessert menu at Killen’s is full of hits. Go classic and round off your meal with a creme brulee cheesecake, or take a little dessert twist and grab a blood orange bundt cake to add a little pizazz. photo credit: Richard Casteel" - Gianni Greene
"Chef Ronnie Killen’s eponymous steakhouse — with locations in Pearland and in the Woodlands — is a Houston staple. Traditional dry or wet-aged Prime corn-fed beef, wagyu, and grass-fed steaks are on the menu, and a flight of New York strip allows diners to try a variety of beefy options. Killen’s sides, like skillet potatoes and broccoli-cheese risotto, earn just as much praise as the meat." - Brittany Britto Garley, Megha McSwain
"Ronnie Killen’s posh Pearland steakhouse has always served as a dining destination for special occasions, and guests can continue to enjoy the magic of those meals within their own homes. A convenient ordering system allows guests to place orders online and schedule the date and time of their preferred pick-up, making it simple to create an elevated at-home dining experience. Killen’s famed smoked pork belly, wet and dry-aged steaks and not-to-be-missed carrot cake are all available on the to-go menu." - Megha McSwain
