PEARLAND, Texas—At Killen’s Steakhouse, you’ll find dozens of awards and write-ups on the walls, tender, juicy steaks on the tables and one very dedicated chef in the kitchen.
Chef Ronnie Killen shared the secret behind the steak that was just named by Food & Wine Magazine as one of the nation’s best.
"The way we do it here, is we basically salt and pepper. This is kosher salt, fresh ground pepper, season both sides," said Killen.
A quality cut is key—then you won’t need heavy seasoning—and a room temperature steak will grill up juicier.
Chef Ronnie uses a mesquite wood-burning grill, but a backyard charcoal grill will do just fine. If the grill is super-hot, you’ll get a crust on the outside without overcooking the inside.
"It’s going to sear the outside really nice, give the outside a nice caramelization of the crust, get the proteins on it," said Killen.
Flip it once and wait before you cut it.
"The key thing to the steak is letting it rest. Letting the juices go to the outside," said Killen.