Unpopular opinion: I think bone-in ribeyes are overrated for home cooking

I had a customer return a whole ribeye roast last Friday because he said it was too tough. But honestly, I think most folks at home just don't have the right setup to cook bone-in properly. I've been cutting for 12 years now at Rivera's Custom Meats in Portland and I'll take a boneless strip any day for consistency. Am I the only one who thinks the bone just gets in the way for most people?

3 comments

3 Comments

rodriguez.felix1mo ago

Yeah, totally. The bone makes it a pain to sear evenly at home.

wesley3851mo ago

Who else has burned their fingers TRYING to press down a bone-in steak?

the_eric1mo ago

The trick is getting a really screaming hot pan going and then pressing the meat down with a spatula for the first 30 seconds or so. That little bit of extra contact helps the heat transfer way better than just letting it sit there. I also find that trimming the bone side a tiny bit to flatten it out makes a difference too. Just gotta work with what you got, bone in is always worth the flavor even if it is a little annoying to sear.