re: I don't understand the tomahawk ribeye?

Tomahawk






Cowboy




It appears the length of the bone is the difference?

The urge to post that was strong, but I resisted.

Yeah, it really makes no sense how bone proximity to grilled meat would add any flavor. If anything, it takes away because the meat next to the bone can't be seared.

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You also had to be coached on raising a dog.

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I've never owned a dog but I've eaten a lot of ribeyes

Why is any cut of meat served with a bone? Any piece can be deboned, yes?

That's racist

Thats it

Yep. The Food Lab has also debunked the bone-adds-flavor myth.

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I cooked four identical roasts. The first was cooked with the bone on. For the second, I removed the bone, but tied it back against the meat while cooking. For the third, I removed the bone, and tied it back to the meat with an intervening piece of impermeable heavy-duty aluminum foil. The fourth was cooked completely without the bone.

Tasted side-by-side, the first three were completely indistinguishable from each other. The fourth, on the other hand, was a little tougher in the region where the bone used to be.

What does this indicate? Well, first off, it means the flavor exchange theory is completely bunk—the completely intact piece of meat tasted exactly the same as the one with the intervening aluminum foil. But it also means that the bone does serve at least one important function: it insulates the meat, slowing its cooking, and providing less surface area to lose moisture.

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LINK

The bone makes it easier to drop in and take out of boiling water

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bone adds flavor to the meat close to it when cooked.

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How is this not common knowledge? I would think that those who post here a lot and tout themselves as knowledgeable foodies would be well aware of this.