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Started By
Message
Bone-in ribeye
Posted on 12/21/11 at 10:12 am
Posted on 12/21/11 at 10:12 am
Does a bone-in ribeye provide a noticeable difference in taste as opposed to a boneless ribeye when dining at a premium steakhouse, or is it a marketing ploy and I am just paying extra for the bone?
5
Posted on 12/21/11 at 10:13 am to omarlittle
I find that they usually do, yes. I've never understood how they justify charging more for doing less work, though.
Posted on 12/21/11 at 10:14 am to omarlittle
Closer the bone, sweeter the meat.
Pay for the bone and don't worry about marketing ploys.
Order some fresh squeezed OJ to have with it.
Pay for the bone and don't worry about marketing ploys.
Order some fresh squeezed OJ to have with it.
Posted on 12/21/11 at 10:21 am to Martini
quote:
Order some fresh squeezed OJ to have with it.
Ok, you lost me here.....
Posted on 12/21/11 at 10:27 am to Martini
quote:
Order some fresh squeezed OJ to have with it.
Posted on 12/21/11 at 10:45 am to omarlittle
I can't taste a difference, but it looks cooler
Posted on 12/21/11 at 10:53 am to Martini
quote:
Order some fresh squeezed OJ to have with it.
Screw that. I want some flavor packeted OJ. To go with my meat glued Filet Mignon.
To the OP: Not sure that the bone in does a whole lot for a quickly cooked/rare to med rare steak. I just don;t think the cooking time allows for the bone to give off flavor.
I think bone in helps more with roasts/ribs and items that take longer to cook, allowing the bones to do their thing.
I think a blind taste test is in order.
Posted on 12/21/11 at 10:55 am to BayouBlitz
I have never tasted that big of a difference to really notice, so always go with the boneless ribeye. When I buy a whole rib roast I always cut the ribs off and have bbq beef ribs which are outstanding.
Posted on 12/21/11 at 11:00 am to BayouBlitz
I think I would go blind, I saw a whole ribeye at 9.99/lb untrimmed that came to 170.00 yesterday. My New Years Eve propostion is to take up cattle rustling.
Posted on 12/21/11 at 11:17 am to geauxfish24
In reference to the OJ marketing thread. Probably page two or so. I can't link.
Albertsons has choice ribeye roast at $6.99 a pound and they are very good.
They will cut the bone off and tie back on which is what I do, they will cut off and give you separate and they will slice into steaks if you like.
It's a good deal.
Albertsons has choice ribeye roast at $6.99 a pound and they are very good.
They will cut the bone off and tie back on which is what I do, they will cut off and give you separate and they will slice into steaks if you like.
It's a good deal.
Posted on 12/21/11 at 11:48 am to omarlittle
I like it at home but never order it in a restaurant.. At home its ok for me to pick it up with my hands and start chewing on it. My wife staring at me wierd is better than a whole restaurant.
Posted on 12/21/11 at 12:03 pm to omarlittle
The best steak I've ever had a restaurant was a prime bone-in ribeye. Outstanding flavor and cooked perfectly.
The worst steak I've had was a prime bone-in Kansas city strip. No flavor, though it was cooked how I wanted.
The worst steak I've had was a prime bone-in Kansas city strip. No flavor, though it was cooked how I wanted.
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