What annoys me is the trend for Tomahawk's which is just a rip off given you're paying by the kilo. All that bone is costing you more money.

As I thought, there's not enough time to pull any sort of flavor out from the bone in the time it takes to cook a steak.

The bone definitely effects cooking evenness. I go without the bone.

I put your Hard Core Black and balsamic vinegar on two flank steaks last night. This combo is really good.

I agree - NO flavor difference! - BUT! gnawing the meat off the bone itself it a treat to my cave-man past. - Cheers!

omg someone finally said that! :-D that's a hell of an expensive bone! -D

No bone for me, I just order a thicker steak to compensate for the money I save by going boneless

I agree with you. Bone in makes no difference in grilling.

Wow, Jess! These steaks are so yummy! 😋😋😋😋🥩🥩🥩🥩🔥🔥🔥🔥

Good to know. Because, yes, for whatever myth I've grown up with this was the case. On top of the heat shield with the bone, does the consumer also save money on buying bone-in cuts?

That's a handle....

Bone in is cheaper and tastes the same. Yes I know I’m paying for extra weight, but the price per pound difference still makes it worth it.

U just had to go there... 😆

Thanks Jess - but us Aussies call them scotch fillets 😂😂😂 when are you coming back to Melbourne?

Hogwash what you've failed to realize is that by leaving the bone in while cooking... Makes no difference 😋

bones are not sufficiently porous to make any difference at all. The whole Bone-in thing is an old wives tale with not a shred of science behind it

100% accurate. Zero taste difference.