Cordon Bleu-trained Pearland native Ronnie Killen knows how to make a mean steak. His icehouse-turned-steakhouse is certainly the best in Pearland, and his steaks, sourced from high-quality meat purveyors such as Allen Brothers and Strube Ranch, are among the best in the greater Houston area. In fact, order his 32-ounce dry-aged long-bone rib eye, and there really is no contest — it readily beats any other steak in Houston hands-down. First, there's the size. The bone itself is at least 24 inches long, fit for a caveman and oh so amazing. Then there's the meat, charred to perfection so that the edges are crisp and salted just right. Cut through it, and the meat is tender, juicy and incredibly savory. Nowhere else in Houston will you find a steak this beautiful.