Eat This Now: Dry Aged Ribeye Steak at Owen & Engine
I didn't stop by Owen & Engine with steak on my mind. After all, this immaculate Logan Square establishment specializes in elevated English-style pub grub, not steakhouse fare. Plus, isn't it always better to order steak from a place that does nothing but cook hunks of meat over high heat, instead of one with only a single steak on the menu? But something about the Dry Aged Ribeye Steak ($25 for 10 ounce filet) called out to me, and when food talks, I usually listen.
I'm so glad I did, because I can't remember the last time I enjoyed a steak as completely as this one. Sure, it was buttery, tender, and had a great crust, but it also had a blue cheese funkiness from the aging process, which lingered in the background but never overwhelmed each bite. Interestingly, instead of dry-aging the meat on the premises, Owen & Engine buys ribeye that is all ready to go (something I've been seeing more and more). Whatever the process is, it's working.
Taking a cue from a traditional English prime rib dinner, the steak is served with a light and airy Yorkshire pudding and bright green and crisp florets of broccoli. Certainly not flashy, but both components were done exceptionally well. Finally, there's a subtle Bourbon barrel aged Worcestershire sauce that thankfully gets out of the way, letting the steak do all the heavy lifting.