Nov 6 2008

Why I Love Steak on the Bone and Why You Should Too!

Joseph Gionfriddo

Lately Joe has been crazy over steak on the bone and he wanted to share that passion with everyone.  If you’ve never had a steak on the bone, read about Joe’s obsession below and then run out and try one!

Over the last 6 years as my steakhouse has developed and matured, so has my taste for steaks, either cooked by myself or cooked by other people/restaurants.  At first I thought it was my inner chef’s unquenchable curiosity to know more and be more knowledgeable about my topic of expertise.  I now know that that curiosity is only part of it,… I am simply put, a big ole carnivore…I love meat, red meat in particular.  When my family asked me what I wanted to do for my birthday this year, I told them “I want to go to Ruth’s Chris and eat a 50 dollar steak and a wedge salad”.  This confused my family  very much as they tend to think that after being a grill man for the last 7+ years of my life I would be sick of steaks.  But honestly, as much as I like to talk about the different cuts or cooking methods being better or worse than each other, (and I do every day) I simply don’t think that I have ever met a steak that I didn’t like, or for that matter wasn’t able to finish.

If you were to ask me what my favorite steak was, right now I would have to reply with two words, or rather a letter and a word… T-bone.  For those who don’t know, T-bone is basically a NY Sirloin on the bone.  Steaks on the bone to me embody the essence of what steak eating is all about, physically and metaphorically.  For one, just to look at a thick steak on the bone is to see something primal, rough,and real. Look at a thick cut T-bone on a plate with no room for sides, garnish or anything else.  Then look at a perfectly trimmed, petite piece of filet mignon, garnished with edible orchids and a lot of empty space on the plate and tell me which gets your blood boiling hotter.

The taste of steak on the bone is different too.  The marrow flavor permeates the beef which does not cook as evenly when the bone is left in (and I’m not saying this as a bad thing at all).  The outside edges of the steak are cooked a little bit more than the center part next to the bone, which has a little jewel of meat that regardless of temperature (for the most part) tends to be nice and red, and contains the true flavor of beef.  The smell that comes from a steak on the bone is different too,  and I don’t know how exactly to describe it, but it smells more like steak.  The bone bits char while on the grill and release their last bit of precious marrow, dripping on the fire as it cooks. If I were a rich candle company, this is the sent I would capture, nothing smells better.

Simply put there is something special about steaks on the bone, and I think that most serious steak lovers will agree with me on this one.  So, for all who read this I implore you, the next time you go out to your favorite butcher or steakhouse, go outside your comfort zone, be a little bit more of a rustic carnivore, and try steak on the bone.  As I often tell my servers, tell your customers that  ”A T-bone is just a NY Strip with a bone in it, and a little piece of filet on the far side of the bone” and if that hasn’t sold them, then the delicious marrow smell of another customers T-bone as it sizzles on its way past them usually does.


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Photo by: epc

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