$1 Million Quest Transforms a Steakhouse Favorite After 20 Years as Ronnie Killen Thinks Bigger and Beefier — A Michelin Star Moment For Pearland?

Ronnie Killen, the chef and owner of the Pearland area steakhouse that bears his name, is aiming high. Very high. Celebrating 20 years serving prime cut steaks and more — and getting plenty of kudos for his efforts — Killen shuttered his 12,500-square-foot flagship restaurant known as Killen’s Steakhouse back in June and spent $1 million to give its interiors and menu a major makeover.

What does a cool million buy to update a two-decade-old restaurant?

Try some Austrian Zalto stemware with matching decanters, German Villeroy & Boch tableware, polished French Mauviel copper serving pieces and a sound-dampening installation that brings down the decibel level throughout the Killen’s Steakhouse dining room. Which makes the environs quiet enough for actual conversation (imagine that).

Sneak in the kitchen, and you’ll now spy a hand-crafted live-fire Mibrasa hearth from Spain’s Costa Brava region, as well as an 1,800 degree infrared broiler from California’s Montague Company.

Meanwhile on the menu, there’s a renewed focus on refinement, spiffing up steakhouse standards such as the Cointreau soufflés, jumbo lump crab cake and Ronnie’s cream corn inspired by his grandmother Millie’s recipe. Killen’s signature carrot cake and crème brûlée bread pudding also get an upgrade. Looking back in reverie, Ronnie Killen is bringing back a few dishes from the original opening menu in 2006 too. While celebrating those who have loyally worked the front of the house from the start — David Andrews, Randy Jones and Dan Russell.

Despite climbing beef prices nationwide, Killen’s is beefing up its steak options using Rosewood Ranches in Ennis Texas to supply bone-in ribeyes, strips, filets and American Wagyu (some of those bone-in cuts are even dry aging for 150 days). Ronnie Killen also has procured USDA Prime cuts from Double R Ranch in Washington’s Okanogan Valley, Idaho’s Snake River Farms and R-C Ranch as well as rarified Japanese A5 Wagyu and Australian Wagyu.

Craving a full-bodied cab that will cut through the richness of a dry-aged rib-eye? Co-owner Deanna Killen, along with Richard Brown, is curating a 3,000 bottle strong wine list with 785 steak-worthy companions and counting.

Ronnie Killen On a Mission

While the James Beard Award has eluded Ronnie Killen (he’s been a semifinalist twice), it appears that securing a Michelin star is what the nearly 60-year-old chef has set his sights on next. In fact, Killen traveled with key players on his team to Michelin-starred restaurants — including The French Laundry in the Napa Valley, Asador Bastian in Chicago, Gwen in Los Angeles and even Houston’s own March — to study what it takes to earn and keep the coveted designation.

“We’re not trying to be the best steakhouse in Pearland. And we’re not trying to be the best steakhouse in Houston,” Killen says. “I want to be the best steakhouse period. In the world.

“If I’m going to do something, I’m going to do it right. And I’m not going to skimp on a single detail.”

Killen also plans to introduce a chef-led tasting menu later this year. The rotating fine dining experience will change every two months, beginning with one devoted to the food of France.

“I’m getting older, and I’ve never done fine dining in any of my restaurants for myself,” Killen says. “That’s what I love to do. The research and development of a new menu every couple of months is exciting for our chefs and for me. And I think it’s going to be exciting for our guests.”

The revamped Killen’s Steakhouse is open again at 6425 Broadway in Pearland. Its hours run from 5 pm to 9 pm Mondays through Thursdays, and 5 pm to 10 pm Saturdays. It’s closed Sundays.