HOME > Chowhound > General Topics >
Are you making a specialty food? Tell us about it

Steak - bone in or boneless do you have a preference?

fldhkybnva Jun 25, 2013 05:52 PM

Once again, my mother and I had the wonderful discussion of bone-in vs boneless steak tonight. I grew up with only boneless as she thinks the bone just makes cooking and service the steak more difficult, but I'm a bone-chewer so I usually buy bone-in. Do you have a preference? Other than the meat which is usually less done near the bone, do you notice any significant difference in taste?

  1. Veggo Jun 25, 2013 05:58 PM

    Porter house with the T-bone and larger filet is my favorite, marbled boneless rib eye is a close second.

    1. hill food Jun 25, 2013 06:15 PM

      bone-in, but like so many things, sometimes her concerns (ease) trump others.

      1. b
        bulavinaka Jun 25, 2013 06:24 PM

        Boneless. NY strip, then ribeye.

        1. mucho gordo Jun 25, 2013 06:27 PM

          Boneless for me. I think it's more tender. Bone-in for the mrs. She loves to gnaw.

          1. t
            treb Jun 26, 2013 04:20 AM

            Bone in, better flavor.

            1. MGZ Jun 26, 2013 04:39 AM

              Bone in. This 'hound needs to gnaw.

              1. ipsedixit Jun 26, 2013 04:53 AM


                My knives are not sharp enough. Nor are my teeth.

                2 Replies
                1. re: ipsedixit
                  treb Jun 26, 2013 05:06 AM

                  You're missing out on some good primal activity!

                  1. re: ipsedixit
                    Fowler Jun 26, 2013 11:43 AM

                    Why would you try to cut and/or eat the bone?

                  2. p
                    Puffin3 Jun 26, 2013 05:47 AM

                    Bone in. I like my guests to see where the steak is from on the animal. IMO double cut rib eyes are hard to beat sometimes.

                    1 Reply
                    1. re: Puffin3
                      fldhkybnva Jun 26, 2013 08:47 AM

                      This is my all-time favorite steak.

                    2. Gastronomos Jun 26, 2013 05:48 AM

                      either way with a nice sauce napped over the steak will do just fine

                      2 Replies
                      1. re: Gastronomos
                        fldhkybnva Jun 26, 2013 08:47 AM

                        Do you have a favorite sauce?

                        1. re: fldhkybnva
                          Gastronomos Jun 26, 2013 08:51 AM

                          no. any well made sauce for steak will do. I am not a plain steak lover, so the sauce for me is a must.

                      2. bagelman01 Jun 26, 2013 05:56 AM

                        The nearer the bone, the sweeter the meat...that's what grandma always said.

                        My preference is a nice thick ribsteak with the bone

                        1 Reply
                        1. re: bagelman01
                          c oliver Jun 26, 2013 07:09 AM

                          That's our fave also. Get a bone-in rib roast and cut into steaks.

                        2. Veggo Jun 26, 2013 05:59 AM

                          At home, and only at home, I like to leave about 1/2 inch of meat all around the bone of a porterhouse as I pare it with knife and fork, then finish with a serious gnawing finale.

                          56 Replies
                          1. re: Veggo
                            JoanN Jun 26, 2013 06:02 AM

                            And if not at home, I'll leave a little extra meat on the plate as an excuse to take it all home and gnaw in privacy.

                            1. re: JoanN
                              c oliver Jun 26, 2013 06:59 AM

                              There ya go!!!

                            2. re: Veggo
                              c oliver Jun 26, 2013 07:00 AM

                              You eat a porterhouse all by yourself??? Our fave resto had 46oz'ers for Father's Day but I assumed that was supposed to feed the whole family.

                              1. re: c oliver
                                Veggo Jun 26, 2013 07:31 AM

                                A thick porterhouse will feed a whole family. I happen to be a family of one.

                                1. re: Veggo
                                  treb Jun 26, 2013 07:50 AM

                                  Bravo!!!! how do you cook it?

                                  1. re: treb
                                    Veggo Jun 26, 2013 08:01 AM

                                    Charcoal plus wetted mesquite on a Weber kettle, room temp steak, salt and pepper only and a dash of Worcestershire. A hot fire, a nice surface char, and rare center.
                                    I like it with a side of thick sliced purple onion marinated for 10 minutes in Italian dressing, or mushrooms sautéed in butter with a little garlic. No starch, just a salad or corn on the cob.

                                    1. re: Veggo
                                      MGZ Jun 26, 2013 08:05 AM

                                      Perfect, but, I recommend oak for beef. But, then again, I'm not livin' in a Red State, or my "Own Private Idaho".

                                      1. re: MGZ
                                        Veggo Jun 26, 2013 08:17 AM

                                        After 9 years in Texas, I have a love affair with mesquite. I hope I never run out of mesquite firewood and turn to my mesquite furniture.

                                        1. re: Veggo
                                          c oliver Jun 26, 2013 08:20 AM

                                          So where do you get your mesquite?

                                          1. re: c oliver
                                            Veggo Jun 26, 2013 08:32 AM

                                            I buy the bags of chips at Publix, and soak a few handsful. Perfect for steaks and pork tenderloins in a Weber.
                                            In south Texas, we had cords of stacked mesquite for pit grilling over coals, especially for cabrito.

                                          2. re: Veggo
                                            MGZ Jun 26, 2013 08:25 AM

                                            Fair enough, my friend, I've only been to Texas four times. Each was for only a coupla days. Combined, they were the longest year of my life.

                                            Maybe there's a way to get non-overdried mesquite here in the Garden State? I'll pay shipping?

                                            1. re: MGZ
                                              Veggo Jun 26, 2013 08:38 AM

                                              That will be difficult. For some things we really like, we have to go to where they are. I recall a row of stacked mesquite in Webb County that was so long it served as a fence a couple hundred feet long, and thinking how many people elsewhere would like a few logs from it.

                                            2. re: Veggo
                                              Puffin3 Jun 27, 2013 05:15 AM

                                              Now that there is funny!
                                              I can picture Randy Quade attacking Chey Chase's maple living room set with a chain saw.
                                              The 'Q' in he back would be half a 45 gallon oil drum.

                                          3. re: Veggo
                                            c oliver Jun 26, 2013 08:19 AM

                                            Er, corn IS a starch :)

                                            1. re: c oliver
                                              Veggo Jun 26, 2013 09:31 AM

                                              Er, next time you bring Bob's shirts to the cleaner, tell them light corn on the collars.

                                              1. re: Veggo
                                                c oliver Jun 26, 2013 10:49 AM

                                                Bob irons his own or it doesn't happen.

                                                1. re: c oliver
                                                  Veggo Jun 26, 2013 12:21 PM

                                                  Somehow I picture Bob with a 5-iron in his hands and a laundry ticket in the car.

                                                  1. re: Veggo
                                                    c oliver Jun 27, 2013 05:38 AM

                                                    Nope. Not my frugal Scotsman.

                                            2. re: Veggo
                                              Perilagu Khan Jun 26, 2013 08:37 AM

                                              The man knows what he likes.

                                          4. re: Veggo
                                            MGZ Jun 26, 2013 07:52 AM

                                            Another family of one here. I like it when the server comes back to the table to ask if we're done, expectin' to see a buncha flesh on my plate, she sees me still gnawin', and acts like she forgot somethin' and turns away.

                                            1. re: Veggo
                                              ipsedixit Jun 26, 2013 07:53 AM

                                              You don't feed your cat?

                                              I'm telling.

                                              1. re: ipsedixit
                                                Veggo Jun 26, 2013 08:12 AM

                                                I'm in Florida until September, little veggo is 670 miles away in Quintana Roo. Trust me, he is a very resourceful eater, and quite plump. He can no longer jump into my hammock, I have to lift him up.
                                                I'm plump, also. Too many reubens. little veggo, too many geckos.

                                                1. re: Veggo
                                                  c oliver Jun 26, 2013 08:20 AM

                                                  I didn't know you had a house there anymore. ???

                                                  1. re: c oliver
                                                    Veggo Jun 26, 2013 08:29 AM

                                                    J.F. and his wife bought the house Jane built and where she and I lived until she died. They welcome me with abrazos to stay on every visit. My sisal hammock and my cook books are still there, plus of course little veggo. Nobody owns a cat.

                                                    1. re: Veggo
                                                      c oliver Jun 26, 2013 10:50 AM

                                                      I didn't know you stayed there.

                                                      1. re: c oliver
                                                        Veggo Jun 26, 2013 12:14 PM

                                                        No person will ever know every thing.

                                                        1. re: Veggo
                                                          MGZ Jun 26, 2013 12:24 PM

                                                          Yeah, but some of us will keep tryin' anyway.

                                                          1. re: MGZ
                                                            Veggo Jun 26, 2013 12:28 PM

                                                            Indeed they will, while others of us prefer a degree of privacy.

                                                            1. re: Veggo
                                                              MGZ Jun 26, 2013 12:34 PM

                                                              I'm unlikely to make it through all the universal knowledge I could acquire. I leave the personal stuff off the table.

                                                            2. re: MGZ
                                                              jrvedivici Jun 26, 2013 12:33 PM

                                                              I know nothing.

                                                              1. re: jrvedivici
                                                                MGZ Jun 26, 2013 12:37 PM

                                                                We all know that.

                                                                "That one's deep to Right. He really clobbered it. Ladies and Gentlemen, the Yanks are goin' to the World Seies."

                                                                1. re: MGZ
                                                                  jrvedivici Jun 26, 2013 12:40 PM

                                                                  {{shurgs}} see....I have no idea what our talking about.

                                                                  1. re: jrvedivici
                                                                    MGZ Jun 26, 2013 12:46 PM

                                                                    We all have different gifts. If I coulda ever learned to hit the hook, I wouldn't have paid for college with concussions.

                                                2. re: Veggo
                                                  jrvedivici Jun 26, 2013 08:13 AM

                                                  Perhaps this information is best left to myself, however I cannot tell a lie, I've been known to polish off a porterhouse for 2 back in my hungrier days. I'm pretty sure I couldn't do that anymore, but 10 years ago.....hell yeah.

                                                  1. re: jrvedivici
                                                    MGZ Jun 26, 2013 08:15 AM

                                                    I too confess. But, then again, I can roll a joint while drivin'.

                                                    1. re: MGZ
                                                      Puffin3 Jun 27, 2013 05:21 AM

                                                      'Back in the day' I could too. Once I was cranking up a Drum tobacco smoke while steering with my knee. My ex-mother-in-law happened to peak over from the back seat and almost jumped over my shoulder to grab the steering wheel! LOLOLO
                                                      My ex-wife said: "Don't worry mom. He does it all the time". LOLO

                                                      1. re: Puffin3
                                                        MGZ Jun 27, 2013 07:01 AM

                                                        It is one of life's most under appreciated skills. Kinda like cuttin' a bone-in filet mignon. . , .

                                                        1. re: MGZ
                                                          jrvedivici Jun 27, 2013 08:26 AM

                                                          There's no such thing as a bone-in filet mignon.......

                                                          1. re: jrvedivici
                                                            ipsedixit Jun 27, 2013 08:56 AM

                                                            Ahem, you stand corrected.



                                                            1. re: ipsedixit
                                                              jrvedivici Jun 27, 2013 09:21 AM

                                                              lol......yes you are correct ipsedixit I do stand corrected. Somewhere in this thread MGZ was criticized for trying to prove to someone there is such a thing as bone in filet. My response above was just me busting his chops.

                                                              You will also find somewhere on here the whole conversation started where I mentioned having one recently, and a few posters denied such a cut of meat existed. MGZ was "defending" me when his credibility came under scrutiny. lol

                                                              But you are correct, there are bone in filet mignons!

                                                              1. re: jrvedivici
                                                                ipsedixit Jun 27, 2013 09:23 AM

                                                                I'm just busting your bone-in chops!

                                                            2. re: jrvedivici
                                                              treb Jun 27, 2013 09:10 AM

                                                              The bone really makes a big difference, same for a bone-in Swordfish Chop, both excellent on the grill.

                                                              1. re: treb
                                                                ipsedixit Jun 27, 2013 09:13 AM

                                                                Next time I'm ordering the bone-in hamburger.

                                                                1. re: ipsedixit
                                                                  Gastronomos Jun 27, 2013 09:18 AM

                                                                  kinda like biting into a hotdog and finding a vein?

                                                                  1. re: ipsedixit
                                                                    treb Jun 27, 2013 09:32 AM

                                                                    Go'n to eat it lollipop style??

                                                                    1. re: treb
                                                                      jrvedivici Jun 27, 2013 10:14 AM

                                                                      Ohhhhh gimme a couple of lollipop lamb chops!! Pistachio encrusted......ohhhhhh (I think I'm going to have an accident)

                                                                      1. re: jrvedivici
                                                                        MGZ Jun 27, 2013 10:25 AM

                                                                        Try that prep with bone in filets.

                                                                  2. re: treb
                                                                    MGZ Jun 27, 2013 09:25 AM

                                                                    Man, I grilled slices of the sword I cought bone in. This is basically what I cut it from.


                                                                    1. re: MGZ
                                                                      treb Jun 27, 2013 09:31 AM

                                                                      Oh Yes!!!

                                                                2. re: MGZ
                                                                  hill food Jun 28, 2013 08:35 PM

                                                                  (I used to be able to do that as well and later thought better of the idea, just pre-plan and leave the bag at home)

                                                                  but I sorta mashed that post up into trying knife skills while driving as cutting a "bone-in finger filet"

                                                          2. re: Veggo
                                                            fldhkybnva Jun 26, 2013 08:48 AM


                                                            1. re: fldhkybnva
                                                              INDIANRIVERFL Jun 26, 2013 10:29 AM

                                                              This family of one loves his Porterhouse on a weber with a mix of charcoal and seasoned Australian Pine. I come by my osteo preference honestly. One of my grandmother's many sayings that I grew up with is " The sweetest meat is closest to the bone." And there is a picture of me in my highchair gumming the remains of my parents' T bone. Dear Daughter got the same treatment.

                                                              1. re: INDIANRIVERFL
                                                                Perilagu Khan Jun 26, 2013 10:31 AM

                                                                Pine? Wouldn't that impart a retsiny flavor? Never heard of anybody smoking with pine.

                                                                Maybe Pinehurst and Pine Time could chime in.

                                                                1. re: Perilagu Khan
                                                                  INDIANRIVERFL Jun 26, 2013 11:38 AM

                                                                  More properly known as causurina. A tropical hardwood, now invasive. Gives a great flavor, and salty when grown near the ocean. Don't need to brine the poultrey.

                                                                  1. re: INDIANRIVERFL
                                                                    Perilagu Khan Jun 26, 2013 12:11 PM

                                                                    Interesting. Alas, I don't have to worry about it invading my neckothewoods. Mesquite is the de rigeur wood 'round here.

                                                                  2. re: Perilagu Khan
                                                                    pinehurst Jun 26, 2013 01:13 PM

                                                                    Gah, IndianRiver beat me to it, and he's the expert. Yes, the Australian Pine is not a true pine, and is illegal to plant, at least in the SE.

                                                                    Oh yeah, and bone-in. For pork chops and lamb chops too.

                                                        2. l
                                                          Linda VH Jun 26, 2013 06:56 AM

                                                          Bone in!!!

                                                          1. Motosport Jun 26, 2013 06:59 AM

                                                            Bone in!! I love picking up the bone and gnawing on it to get the last pits of meat. Grrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrr!!!!!!!!!!!

                                                            1. m
                                                              mike0989 Jun 26, 2013 07:00 AM

                                                              Bone in. Love the flavor, love to gnaw.

                                                              1. jrvedivici Jun 26, 2013 08:18 AM

                                                                Here are my bone in steaks;

                                                                Prime Rib/Rib Eye. Porterhouse/T-bone for obvious reasons. Also prefer bone in Veal Chops, and Porterhouse Pork Chops.

                                                                Bone optional:
                                                                Ny Strip/Sirloin......if available I will order this bone in but it's not a requirement.

                                                                Filet Mignon

                                                                For the first time recently I had a Filet Mignon "on the bone". Filet being one of my least preferred steak, I decided to give this a try. Did nothing for the Filet Mignon in my opinion. Just made it more work to cut the tender meat away from the bone, I didn't gnaw on it, but it didn't seem as if it would have been a gratifying gnaw.

                                                                2 Replies
                                                                1. re: jrvedivici
                                                                  MGZ Jun 26, 2013 08:35 AM

                                                                  You gotta approach a filet on the bone like it's a passed lamb chop at a bat mitzvah. Vodka in one hand, chop in the other, and don't feel like you need to stop talkin'.

                                                                  1. re: jrvedivici
                                                                    Perilagu Khan Jun 26, 2013 08:40 AM

                                                                    Isn't a bone-in strip a KC strip?

                                                                  2. Perilagu Khan Jun 26, 2013 08:35 AM

                                                                    My favorite cut is the NY strip, but T-bones (and totally delicious) were the staple in my house as a kiddo. I don't think its the absence of a bone that makes the NY strip my favorite.

                                                                    1. d
                                                                      dimsumgirl Jun 26, 2013 09:11 AM

                                                                      Definitely bone in!

                                                                      1. inaplasticcup Jun 26, 2013 09:24 AM

                                                                        Bone-in. For some reason, the meat closest to the bone always tastes better to me. Not to mention that I'm also a bone scraper - I like the whole meat/fat/connective tissue thing together.

                                                                        3 Replies
                                                                        1. re: inaplasticcup
                                                                          INDIANRIVERFL Jun 26, 2013 10:31 AM

                                                                          The Gerber surgical steel steak knives make the gnawing less rewarding for me. What a quandry.

                                                                          1. re: INDIANRIVERFL
                                                                            inaplasticcup Jun 26, 2013 11:11 AM

                                                                            I would suggest you stop cutting so close to the bone. :P

                                                                            1. re: inaplasticcup
                                                                              INDIANRIVERFL Jun 26, 2013 11:39 AM

                                                                              That is the quandry.

                                                                        2. l
                                                                          laliz Jun 26, 2013 10:23 AM

                                                                          bone in ~~ strong preference

                                                                          1. f
                                                                            fourunder Jun 26, 2013 10:49 AM

                                                                            If you are a fan of Kenji......the bone adds no flavor to the meat......


                                                                            1 Reply
                                                                            1. re: fourunder
                                                                              fldhkybnva Jun 26, 2013 12:15 PM

                                                                              Yes, this is where my question stems from and I thought it'd be interesting to hear why some prefer bone-in

                                                                            2. d
                                                                              Dinermite Jun 26, 2013 10:54 AM

                                                                              Bone in! The meat along the bone is where the most flavor is!!! :drool:

                                                                              1. SeaSide Tomato Jun 26, 2013 11:02 AM

                                                                                Bone in. I cannot say if it tastes better or not--it's just more fun!

                                                                                1. g
                                                                                  gfr1111 Jun 26, 2013 11:12 AM

                                                                                  Bone in. My impression is that the entire steak is more tender if the bone is left in. It also has a better flavor. No one has explained it. I've read a few articles saying that this is a myth, but my belief remains that the bone in is better. It would be interesting to do a blind taste test . . .

                                                                                  1. Will Owen Jun 26, 2013 11:55 AM

                                                                                    Bone-in, which is becoming less and less available in supermarkets. The upside is it's forcing me to move away from supermarket meat; the downside is it means I have to pay about three times as much, since I've been getting Choice steaks from the "Manager's Special" (otherwise called the Used Meat Department) bin at about half original price. But I don't really need one that often anyway.

                                                                                    My very favorite is a nice thick porterhouse, which I eat in two meals. The sirloin is dinner, while the tenderloin is sliced either for a sandwich or to sizzle quickly in butter for some killer steak & eggs. T-bone is next, then ribeye.

                                                                                    2 Replies
                                                                                    1. re: Will Owen
                                                                                      fldhkybnva Jun 26, 2013 12:16 PM

                                                                                      Indeed, I do get a little sticker shock when I realized how much bone is left over at the end, but the gnawing on it makes up for it.

                                                                                      1. re: fldhkybnva
                                                                                        MGZ Jun 26, 2013 12:25 PM

                                                                                        Just try and remember where you bury it in the yard.

                                                                                    2. suzigirl Jun 26, 2013 12:36 PM

                                                                                      Bone in is my preference. Porterhouse medium rare. Yum

                                                                                      1. boyzoma Jun 26, 2013 12:38 PM

                                                                                        Bone in for Porterhouse, Rib-Eye, T-bone and Prime Rib.

                                                                                        Boneless for Filet Mignon. And all of them have to be at least 2" thick and Medium Rare.

                                                                                        14 Replies
                                                                                        1. re: boyzoma
                                                                                          bagelman01 Jun 26, 2013 01:13 PM

                                                                                          Just curious......
                                                                                          How could you have a Filet Mignon with bone? A filet by definition has no bone

                                                                                          1. re: bagelman01
                                                                                            boyzoma Jun 26, 2013 01:36 PM

                                                                                            I know - but I saw upthread where somebody said "bone in fillet mignon". LOL So I just wanted to be specific!!!! :)

                                                                                            1. re: boyzoma
                                                                                              jrvedivici Jun 27, 2013 08:01 AM

                                                                                              "Don't mock what you don't know";





                                                                                              Just google it there is a whole world of bone-in filet mignon to discover.........

                                                                                              1. re: jrvedivici
                                                                                                Gastronomos Jun 27, 2013 08:48 AM

                                                                                                now, I ain't never tried no bone-in filet and I think I've ordered a filet once in my life in a restaurant, but I gotta say that I think bone-in can only do good for that piece of meat

                                                                                            2. re: bagelman01
                                                                                              MGZ Jun 26, 2013 01:54 PM


                                                                                              1. re: MGZ
                                                                                                bagelman01 Jun 26, 2013 04:06 PM

                                                                                                I looked at the picture, then went to their website and cannot find such an item for sale.

                                                                                                I could butcher a ribsteak to look like this. Not saying they did, but if they are featuring it for sale it should be easy to find on their site.

                                                                                                1. re: MGZ
                                                                                                  fourunder Jun 26, 2013 04:19 PM

                                                                                                  That's the thanks you get for trying.....

                                                                                                  1. re: fourunder
                                                                                                    jrvedivici Jun 27, 2013 08:22 AM


                                                                                                2. re: bagelman01
                                                                                                  jrvedivici Jun 27, 2013 08:22 AM

                                                                                                  Actually very easy......if you know about your meat cuts the filet mignon is the small side of a porterhouse. You can't have a porterhouse without a bone......so you can't have a filet without a bone. So just as you can get a strip on the bone, you can in fact get a filet mignon on the bone. See the various links I posted to Boyzoma or just google it.

                                                                                                  1. re: jrvedivici
                                                                                                    bagelman01 Jun 27, 2013 11:50 AM

                                                                                                    The filet is part of the small side opf a porterhouse, the round or eye shaped piece. When it is removed from the bone, it becomes what is commonly known as filet mignon. If one were to consume the other non-round shaped meat attached to the small side of a porterhouse one would not generally refer to it as a filet.

                                                                                                    In the kitchen one uses a filet knife to bone meat.

                                                                                                    Therefore I respctfully disagree with your premise that you can't have a filet mignon without a bone, it only becomes a filet after boning.

                                                                                                    1. re: bagelman01
                                                                                                      MGZ Jun 27, 2013 11:58 AM

                                                                                                      I split a hair once. It really hurt.

                                                                                                      1. re: MGZ
                                                                                                        jrvedivici Jun 27, 2013 12:22 PM

                                                                                                        See I liked it so much better yesterday when I didn't know anything.

                                                                                                        1. re: jrvedivici
                                                                                                          MGZ Jun 27, 2013 12:30 PM

                                                                                                          Big fella, some times you gotta let the Alpha howl.

                                                                                                      2. re: bagelman01
                                                                                                        jrvedivici Jun 27, 2013 12:34 PM

                                                                                                        There ya go. Use some of your free time to go argue with them. I honestly fail to see the point you are trying to make. If you want a literal translation, congratulations you win!!







                                                                                                3. Bada Bing Jun 26, 2013 04:05 PM

                                                                                                  Will happily eat any properly prepped loin steak, but prefer bone-in.

                                                                                                  1. raytamsgv Jun 26, 2013 04:10 PM

                                                                                                    Bone in. Tastes better.

                                                                                                    1. t
                                                                                                      Tom34 Jun 27, 2013 09:27 AM

                                                                                                      Always prefer Bone In but I purchase most steak in sub primal form and Bone In is a pita without a band saw.

                                                                                                      1. Tripeler Jun 29, 2013 01:43 AM

                                                                                                        Oh, bone-in, for certain. Can't imagine steak without one.

                                                                                                        Show Hidden Posts