Yes, the rumors that have been circulating on social media for a couple of weeks are true. Killen’s Steakhouse has closed its location in The Woodlands, effective immediately.

Despite all the social media chatter about the impending closure, chef-owner Ronnie Killen has remained silent — until now. Speaking exclusively to CultureMap, Killen shared the reasons why he and his business partner Deedee Killen sold the building at 1700 Research Forest Dr. to a group that includes some of the owners of Brazilian steakhouse Avenida Brazil, who plan to open a new restaurant that will be called Sal e Brasa Brazilian Steakhouse. Out of concern the deal could fall apart at the last minute, Killen waited to comment until all parties had signed the final agreement and money had changed hands.

Simply put, after opening in The Woodlands in 2019, operating restaurants in the bustling suburb has lost its luster. With the steakhouse sold, Killen says he’s also listed The Woodlands location of Killen’s Barbecue for sale in order to divest from the area.

“With our branding and our name, we’ve done well. The restaurants make money,” Killen says.

Despite that financial success, the restaurants began operating without his direct supervision, as a series of health challenges made it increasingly difficult for Killen to make the hour-plus drive to The Woodlands from his home in Pearland.

"In the past four years with my injuries and health issues, it made it where I didn’t like to drive out there. That made the decision [to sell] a lot easier," he says.

In addition, the locations weren’t operating with the level of consistency that the chef wanted. Slimming down his operations to two locations of Killen’s Barbecue (Pearland and Cypress), the Pearland locations of Killen’s Steakhouse and Killen’s Burger, and Washington Avenue comfort food restaurant Killen’s will allow him to focus his attention on making each restaurant the best it can be.

“I want to get back to being the best at what we do. When you have too many locations, even if you have the same recipes, five people will cook them five different ways,” he says.

Already, Killen has been spending more time at Killen’s, which earned a Bib Gourmand award in the Michelin Guide. He’s rolled out new specials such as cast iron fried chicken and retrained the restaurant’s cooks to ensure they’re operating to his standards.

Down in Pearland, the original Killen’s Steakhouse has been upgraded with a new dry aging cabinet that Killen imported from Europe and a wood-burning grill that will allow the restaurant to add some of the most popular dishes from Killen’s STQ, the chef’s live fire steakhouse that closed last year. With those upgrades — paired with the steakhouse’s already strong wagyu beef offerings, signature sides and desserts, and extensive wine list — Killen hopes the steakhouse will garner a fresh look from Michelin’s inspectors.

“When we didn’t get anything for the steakhouse, I was pissed off. This is my namesake restaurant that I’ve had for almost 20 years,” he says. “I want to be the first steakhouse in Texas that gets an award. That’s what I’m looking for. I want to get back to putting out the product we can get our hands on.”

He’s also looking forward to opening the Hobby Airport location of Killen’s Barbecue that’s expected to arrive later this year. The opportunity to serve barbecue to airport visitors is huge.

“That’s going to take a lot of our time at the Pearland barbecue place,” he says. “It’s going to be hard to do. I’m amping up for that. The airport could be more sales than both Woodlands restaurants combined.”