Red Flame Steak & Grill owner aims to offer international cuisine, high-end meals for affordable price in Magnolia

Moroccan kefta kebabs ($8.95) feature ground steak with minced peppers and spices, served with two sides. (Kara
Moroccan kefta kebabs ($8.95) feature ground steak with minced peppers and spices, served with two sides. (Kara

Moroccan kefta kebabs ($8.95) feature ground steak with minced peppers and spices, served with two sides. (Kara

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Owner Julio Amer opened Red Flame Steak & Grill on FM 1488 in April. (Kara McIntyre/Community Impact Newspaper)
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The 6-ounce sirloin ($12.95) is served with a house salad and a choice of sides. (Kara McIntyre/Community Impact Newspaper)
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The spicy chicken Alfredo ($11.95) includes creamy Alfredo with bacon, mushrooms, shallots and tomato, served with a house salad. The dinner portion of this dish is $15.95. (Kara McIntyre/Community Impact Newspaper)
Growing up in Mexico, Red Flame Steak & Grill owner Julio Amer said his family has always been involved in the restaurant industry. He said he helped out at his family’s restaurants and eventually started working at bigger restaurants in Mexico until his move to the U.S. in January 2006.

“I worked in construction [when I first moved here], and I didn’t like it, so I went back to restaurants,” he said. “I set up my mind that I wanted to have my own restaurant someday.”

Amer said he became a franchise owner of Rico’s Mexican Grill in Spring, but felt creatively trapped by only being able to serve Mexican food. He said he knew the owners of Patron Azteca—previously located where Red Flame Steak & Grill now sits—so when the restaurant went out of business, he bought the property. He opened Red Flame Steak & Grill in April in Magnolia.

Amer said he converted the inside to feature a casual yet elegant atmosphere. His goal was to open a steakhouse for both special occasions and casual family dinners, creating the concept for Red Flame Steak & Grill, he said.

“We called it a steak and grill because then we can have a bigger window in our cuisine rather than only calling it a steakhouse,” Amer said. “There is no steakhouse around here that serves what we serve, and you don’t have to overpay or get super dressed up to have a good meal.”


Three chefs—one from Yucatan, Mexico; one from South America; and one from El Paso, Texas—were brought in to create the Red Flame Steak & Grill menu, Amer said. This array of input is why the menu includes steaks from other countries—such as the Brazilian picanha steak—as well as high-end steaks, such as the tomahawk and porterhouse steaks, he said.

Red Flame also has both lunch and dinner menus, including specialty burgers, pasta, seafood, soups and salads, as well as an extensive drink menu, Amer said. He said food is cooked over an open fire grill rather than a broiler, which makes Red Flame’s selections unique from other steakhouses.

“Most other high-end steakhouses use a broiler, and the open-fire grill gives the steak a nice char and flavor,” Amer said. “We always put a little twist on everything but still offer an affordable price so both corporate executives and small families can enjoy.”

Red Flame Steak & Grill

7214 FM 1488, Magnolia

832-521-5066

www.redflametx.com

Hours: Tue.-Thu. 11 a.m.-9 p.m., Fri.-Sat. 11 a.m.-10 p.m., Sun. 11 a.m.-9 p.m., closed Mon.
By Kara McIntyre
Kara started with Community Impact Newspaper as the summer intern for the south Houston office in June 2018 after graduating with a bachelor's degree in mass communication from Midwestern State University in Wichita Falls, Texas. She became the reporter for north Houston's Tomball/Magnolia edition in September 2018, moving to Alpharetta in January 2020 after a promotion to be the editor of the Alpharetta/Milton edition, which is Community Impact's first market in Georgia.


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