LOCAL Houston | The City Guide May 2016 - Page 19

FOOD | ARTS | COMMUNITY | STYLE+LEISURE Grilled Octopus SAMPLE MENU JUMBO LUMP CRABCAKE – $16 Lemon Butter, Jumbo Lump Crab, Jumbo Gulf Shrimp SEARED FOIE GRAS – $15 Sweet Tea Pickled Peaches, Smoked Bacon Blueberry Jam USDA PRIME – $48 Nebraska Corn-Fed, Wet Aged 28 Days, New York Strip Steak 18oz USDA PRIME– $110 Illinois Corn-Fed, Dry Aged 21 Days, American Wagyu Long Bone-In Ribeye 34oz NEW YORK STRIP FLIGHT – $150 4oz Each of Harris Ranch All-Natural Beef, Texas Akaushi Beef, Cabassi Australian Wagyu and 100% Japanese Wagyu from the Kagoshima Prefecture CHICKEN FRIED USDA PRIME SIRLOIN – $22 Mashed Potatoes, Haricot Verts New York Strip Flight Creamed Corn cut you want and how it’s prepared, but you can also choose meat based on where it was raised, how it was aged, and what kind of feed it was given. Among the choices are: USDA Prime, Nebraska Corn-Fed beef, wet aged for 28 days; USDA Prime, Illinois Corn-Fed, dry aged for 21 days; Harris Ranch All-Natural Five-Diamond Beef from Coalinga, California; Strube Ranch Mishima Wagyu Beef; and True 100% Japanese Wagyu from the Kagoshima Perfecture. I had my eye on Mishima long bone-in ribeye steak, what other restaurants call a Tomahawk. This one comes with a bone that extends two feet long, ringing in at approximately 48 ounces. What I ended up getting, however, was the New York Strip Flight to share with friends. When you order the flight, you get 4 ounces each of four types of meat, including the Japanese Wagyu and an Australian Wagyu. It’s kind of like having a horizontal tasting of wine, only this was with perfectly prepared, medium rare steak, each piece perfectly prepared with seared crispy brown crust on the outside, with a pink-red juicy middle. As a meat lover, I can say without hesitation: It doesn’t get any better. By Mai Pham @femme_foodie Photography by Kimberly Park KILLEN’S STEAKHOUSE 6425 W Broadway St. | Pearland, TX 77581 | 281.485.0844 | www.killenssteakhouse.com | eat@killenssteakhouse.com Mon–Thurs: 5–9pm Fri–Sat: 4–10pm; bar opens @ 3; Sun: Closed may 16 | L O C A L 19