Hot take: I think people overrate bone-in steaks after finding out the bone doesn't actually add flavor during cooking.

Read a meat science article from a food lab at UC Davis that ran blind taste tests and found no flavor difference between bone-in and bonless cuts when cooked properly, so has anyone else grilled both side by side and noticed a real difference?

3 comments

3 Comments

the_susan6d ago

Did yall ever try to reverse sear a steak and accidentally set off your smoke alarm three times in one night?

blakestone6d ago

Three times? Rookie numbers. My first attempt at reverse sear I had the fire department show up because my neighbor across the street thought my apartment was actually burning down. That cast iron screaming at 500 degrees with that thin layer of oil smoking like a freight train, I had all my windows open and a towel under the door and it still filled the whole hallway. But you know what? That steak came out perfect. Medium rare edge to edge with a crust that crunched when you bit into it. I'd rather explain myself to six firefighters than eat another sad grey steak from a pan that wasn't hot enough.

amy_craig286d ago

Honestly same thing happened to me with the reverse sear @the_susan. My smoke alarm went off so many times my neighbor knocked to ask if I was okay.