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

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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?

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

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

      1. Boneless. NY strip, then ribeye.

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

          1. Bone in, better flavor.

            1. Bone in. This 'hound needs to gnaw.

              1. Boneless.

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

                2 Replies
                1. re: ipsedixit

                  You're missing out on some good primal activity!

                  1. re: ipsedixit

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

                  2. 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

                      This is my all-time favorite steak.

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

                      2 Replies
                      1. re: Gastronomos

                        Do you have a favorite sauce?

                        1. re: fldhkybnva

                          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. 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

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

                        2. 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

                            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

                              There ya go!!!

                            2. re: Veggo

                              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

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

                                1. re: Veggo

                                  Bravo!!!! how do you cook it?

                                  1. re: treb

                                    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

                                      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

                                        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

                                          So where do you get your mesquite?

                                          1. re: c oliver

                                            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

                                            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

                                              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

                                              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

                                            Er, corn IS a starch :)

                                            1. re: c oliver

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

                                              1. re: Veggo

                                                Bob irons his own or it doesn't happen.

                                                1. re: c oliver

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

                                                  1. re: Veggo

                                                    Nope. Not my frugal Scotsman.

                                            2. re: Veggo

                                              The man knows what he likes.

                                          4. re: Veggo

                                            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

                                              You don't feed your cat?

                                              I'm telling.

                                              1. re: ipsedixit

                                                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

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

                                                  1. re: c oliver

                                                    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

                                                      I didn't know you stayed there.

                                                      1. re: c oliver

                                                        No person will ever know every thing.

                                                        1. re: Veggo

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

                                                          1. re: MGZ

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

                                                            1. re: Veggo

                                                              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

                                                              I know nothing.

                                                              1. re: jrvedivici

                                                                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

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

                                                                  1. re: jrvedivici

                                                                    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

                                                  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

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

                                                    1. re: MGZ

                                                      '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

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

                                                        1. re: MGZ

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

                                                          1. re: jrvedivici

                                                            Ahem, you stand corrected.

                                                            https://www.rarecuts.com/index.php?pr...

                                                            http://newyorkprimemeats.com/products...

                                                            1. re: ipsedixit

                                                              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

                                                                I'm just busting your bone-in chops!

                                                            2. re: jrvedivici

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

                                                              1. re: treb

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

                                                                1. re: ipsedixit

                                                                  kinda like biting into a hotdog and finding a vein?

                                                                  1. re: ipsedixit

                                                                    Go'n to eat it lollipop style??

                                                                    1. re: treb

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

                                                                      1. re: jrvedivici

                                                                        Try that prep with bone in filets.

                                                                  2. re: treb

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

                                                                    http://www.santamonicaseafood.com/fil...

                                                                    1. re: MGZ

                                                                      Oh Yes!!!

                                                                2. re: MGZ

                                                                  (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

                                                            Exactly!

                                                            1. re: fldhkybnva

                                                              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

                                                                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

                                                                  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

                                                                    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

                                                                    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. Bone in!!!

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

                                                            1. Bone in. Love the flavor, love to gnaw.

                                                              1. 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.

                                                                Boneless:
                                                                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

                                                                  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

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

                                                                  2. 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. Definitely bone in!

                                                                      1. 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

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

                                                                          1. re: INDIANRIVERFL

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

                                                                            1. re: inaplasticcup

                                                                              That is the quandry.

                                                                        2. bone in ~~ strong preference

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

                                                                            http://www.seriouseats.com/2013/03/as...

                                                                            1 Reply
                                                                            1. re: fourunder

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

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

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

                                                                                1. 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. 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

                                                                                      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

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

                                                                                    2. Bone in is my preference. Porterhouse medium rare. Yum

                                                                                      1. 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

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

                                                                                          1. re: bagelman01

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

                                                                                            1. re: boyzoma

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

                                                                                              https://www.rarecuts.com/index.php?pr...

                                                                                              http://www.omahasteaks.com/servlet/br...

                                                                                              http://newyorkprimemeats.com/products...

                                                                                              http://www.allenbrothers.com/usda-pri...

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

                                                                                              1. re: jrvedivici

                                                                                                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

                                                                                              http://www.kansascitysteaks.com/_File...

                                                                                              1. re: MGZ

                                                                                                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

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

                                                                                                  1. re: fourunder

                                                                                                    Sigh...........exactly.

                                                                                                2. re: bagelman01

                                                                                                  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

                                                                                                    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

                                                                                                      I split a hair once. It really hurt.

                                                                                                      1. re: MGZ

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

                                                                                                        1. re: jrvedivici

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

                                                                                                      2. re: bagelman01

                                                                                                        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!!

                                                                                                        https://www.rarecuts.com/index.php?pr...

                                                                                                        http://www.omahasteaks.com/servlet/br...

                                                                                                        http://www.roadfood.com/Forums/Bonein...

                                                                                                        http://www.allenbrothers.com/usda-pri...

                                                                                                        http://www.lafrieda.com/USDA_Prime_Bo...

                                                                                                        http://newyorkprimemeats.com/products...

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

                                                                                                  1. Bone in. Tastes better.

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

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