Steak and barbecue come together at Ronnie Killen’s first Houston-based restaurant, Killen’s STQ. A warm and friendly, 60-seat neighborhood restaurant, STQ is Killen’s first Houston location as well as one of his finest. In addition to the steak selection, which includes wet-aged Nebraska corn-fed, dry-aged Illinois corn-fed, and premium selections of Wagyu beef from Mishimi Ranch and Snake River Farms as well as A5-grade Japanese Wagyu from Kumamoto Prefecture, STQ showcases many of Killen’s award-wining creations from food competitions, among them his beef short rib tamale, pecan-smoked pork belly with cherry habanero barbecue sauce, and creamed corn. Several of his entrées, such as the smoked beef filet and the smoked brisket pappardelle, incorporate smoke components. The gargantuan, Post Oak smoked beef short rib is also a great value and a best-in-class example of Killen’s barbecue.