The Best Way To Cook Bone-In Meat, According To Science

From the first slice to the final bite, that perfectly cooked, succulent cut of meat is irresistible. But cooks everywhere still wonder — what is the best way to cook bone-in meat?

Questions about the preferred, most flavorful, or easiest way to cook a protein can cause a more heated debate than a political roundtable. Although the home cook might not have Gordon Ramsay threatening to throw that improperly cooked steak across the kitchen, no one wants to waste money by ruining an expensive cut of bone-in meat. As David Shim of Korean steakhouse COTE told Travel + Leisure, "bone-in is always harder to cook because the heat does not distribute evenly."

Even though cooks have long heard that bones add flavor to the protein, Chicago Steak asserts that flavor wise the bone does not matter. The bone impacts the cooking temperatures, which effects the food presented on the plate. So, if bone-in meat is on the menu, what's the best way to cook the protein to ensure it is the most flavorful bite?

When it comes to cooking tomahawk, ribeye, or even that Sunday roast, the great bone debate is more than adding weight. While some people might salivate over the idea of gnawing on that bone and enjoying every last scrap, it's the meat that really brings enjoyment. According to Steakschool.com, the bone is less about imparting flavor and more about being a cooking insulator. The bone helps the meat surrounding it to retain moisture through the cooking process.

For a more definite answer, SeriousEats.com makes it clear. They recommend cutting the meat off the bone, then tying the meat back onto the bone. This method allows the bone to insulate the meat but makes it easier for the cook to regulate temperature. Through their testing, flavor differences between bone-in and bone-out were indistinguishable. But, the bone did ensure more even cooking which resulted in a more succulent bite.

So, the answer is clear. It is time to gnaw on the real reason to buy that bone-in meat. Just do a little butchering before the protein hits the heat.