The Bone, or Not The Bone, That is the Question!
A Sizzling Showdown: Bone-In Ribeye vs. Boneless Ribeye
When it comes to indulging in a succulent steak, few cuts are as revered as the ribeye. Within the realm of ribeye steaks, there's a heated debate that has carnivores divided – bone-in or boneless? In this sizzling showdown, we'll dissect the nuances of both cuts to help you make a test that will pit them against each other, side by side, so you can decide for yourself which is the best.
The Allure of Ribeye:
Before we dive into the bone-in vs. boneless debate, let's take a moment to appreciate the ribeye itself. Known for its marbling, tenderness, and rich flavor, the ribeye is a favorite among steak lovers. Whether grilled, pan-seared, or cooked sous vide, the ribeye's fat content ensures a juicy and flavorful experience with every bite. Enjoying a good ribeye is no missteak…….
Bone-In Ribeye: The Carnivore's Delight
- Flavor Infusion: Advocates of bone-in ribeye argue that the bone imparts additional flavor to the meat during the cooking process. The bone acts as a conductor of heat, intensifying the taste and contributing to a more robust overall flavor profile. We shall see if this is true or not.
- Enhanced Juiciness: The bone acts as a natural barrier, helping to retain the steak's juices during cooking. This can result in a more succulent and moist eating experience compared to boneless alternatives.
- Presentation Matters: There's an undeniable aesthetic appeal to a bone-in ribeye. The bone protruding from the meat adds a rustic and primal charm, making it an impressive centerpiece for any steak aficionado's plate. I can hear Tim the Tool Man Taylor grunting from here.
Boneless Ribeye: The Sensible Choice
- Convenience: One of the primary advantages of boneless ribeye is convenience. Without the bone, the steak is easier to handle during both the cooking process and the dining experience. It also facilitates more straightforward carving and portion control.
- Uniform Cooking: Boneless ribeye tend to cook more evenly as there are no irregularities caused by the bone. This can be especially beneficial for those who prefer a consistent level of doneness throughout their steak.
- Less Waste: When purchasing boneless ribeye, you pay only for the edible meat, eliminating the weight of the bone. For some, this makes boneless ribeye a more cost-effective option.
In the end, the choice between bone-in and boneless ribeye ultimately boils down to personal preference. If you value the added flavor, presentation, and primal appeal, the bone-in ribeye is likely your go-to choice. On the other hand, if convenience, uniform cooking, and cost efficiency are your priorities, the boneless ribeye might be the pragmatic option for you.
Whether you're a seasoned steak connoisseur or a casual grill enthusiast, the bone-in vs. boneless ribeye debate adds an extra layer of excitement to the world of culinary indulgence. Whichever you choose, the ribeye's unmatched combination of tenderness and flavor guarantees a dining experience that will leave your taste buds craving more. So, the next time you're at the butcher counter, consider the pros and cons, and let your steak preference guide you to a culinary adventure worth savoring.
Lastly, congratulations to @iancoffee13 for being the lucky winner of the Blazaball from last weeks video. Sad that you didn’t win? Well I have good news for you, there is another giveaway this week. Just watch the video and follow the simple steps to enter for this weeks prize. Don’t miss out! In the meantime, remember to get out and grill and I will see you the next time on The FOGO Life. Captain Ron…...out!
- Fill your grill with FOGO Premium Charcoal and prepare for indirect grilling at 250°. Make sure you are using a Kick Ash Basket for easy clean up and increased air flow! Place 2 FOGO all natural fire starters inside of a Blazaball and place it right in the center of your charcoal. Light the Blazaball with your Grill Torch and let the fire build.
- Using kitchen twine, wrap a length of string around the steaks and tie it fairly tight to keep the shape and consistent thickness of the steaks. Do a double wrap with the thicker steak so that it goes around the steak twice and it will hold shape better. Coat each steak liberally with the coarse kosher salt on both sides. Place the steaks on a wire rack on a sheet pan and allow them to sit out for a minimum of 20 minutes while the grill is heating.
- Insert the tip of your Meater+ Thermometer into the side of the steak so that the tip is on the center of the steaks. Set it up using the app to alarm at your desired temperature for the level of doneness that you prefer. Place the steaks on the grate and allow them to cook until they hit your desired temperature.
- Using the X-long tongs, remove the steaks from the grill and place them back on the wire rack in the sheet pan.
- Now, using the leather heat gloves, remove the deflector from the grill and set it up for direct grilling. Once the fire is hot enough, remove the Meater Thermometer and sear each steak for 1 to 1 ½ minutes per side to finish them up. When they are done cooking, you can serve the steaks immediately as they have already rested while the grill was heating up for the sear.
- Decide which you prefer, the bone in steak or boneless.
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