With the opening of Killen's STQ, chef and restaurateur Ronnie Killen proves not only that he is a master when it comes to steak, but also that his food was always meant for a stage larger than Pearland. Marrying his greatest hits with a rustic, neighborhood-style restaurant setting, Killen's STQ is already on its way to becoming a Houston classic. Here, the steak selection isn't confined to just one type of cattle. You get to choose your favorite cuts from a changing menu that includes grain-fed or corn-fed USDA prime wet-aged or dry-aged beef, Wagyu from Mishima Ranch, or Wagyu from Japan. Everything is prepared to your specifications on a wood-fired stovetop. Sharing is encouraged, as is a splurge on the delectable long bone-in Wagyu tomahawk rib eye, an impressive off-menu item that rivals anything else you'll find in the city.