You Can't Handle The Truth...STEAK... Bone In…or NOT Bone In…. You wont Believe the Results!!!

[@Tinacannoncooks]

I guess it’s my turn to come down to Florida Ron! These steaks were great quality, and my mom is still surprised at the results, but she is now officially a bone in steak lover

[@FOGOcharcoal]

Yes ma’am, come on down. You know there’s always a spot for you here. I’ll leave the light on for you.

[@captjim97]

Yay, another convert !!! 😁

[@scottboyer8990]

Absolutely excellent video with excellent explanation! Awesome job guys!

[@FOGOcharcoal]

Thanks Scott, glad you liked it!

[@juliamorrison798]

That was great! I enjoy yours and Tina's videos

[@FOGOcharcoal]

Thanks so much! Glad that you like them!

[@johntomlinsonsr8590]

Another great video and very natural interaction between everybody.

[@FOGOcharcoal]

Thank you kindly!

[@Furiouswarpig]

Great video long time fan Where can I find this seasoning thanks.

[@FOGOcharcoal]

Thank you! You can find it at Tinacannoncooks.com

[@Shinji0Ikari007]

When letting the meat sit with the rub on it, what temp is best? I keep the house about 69 degrees. Sometimes I will take the meat outside and let it sit outside for about 5-10 minutes. Is there really a difference?

[@Tinacannoncooks]

I live in the sticks of Georgia)as Ron calls it) and if I let something sit outside, it will be attacked by flies and bugs. So I leave in the house on the counter until my grill is hot and ready.

[@FOGOcharcoal]

You should be fine inside.

[@valeriesimmons3334]

I was not aware that the meat contained to cook with bone in. But it makes complete sense. I love y'alls videos, and I always learn something new. And I am finding that I cook more at home. THANK YOU BOTH! My hubby is very happy. 😊

[@FOGOcharcoal]

Our pleasure! You really made my day with this comment. Home cooking just can't be beat for many different reasons.

[@ScottSmalley-kp3zn]

Nice comparison…now I’m hungry! I may need to do this comparison for myself! LOL

[@FOGOcharcoal]

Some things are just better when you try them yourself!

[@ssmalley78]

@@FOGOcharcoal I received an email that I am “the victor” of the giveaway and it came from @FOGO charcoal with a “1” at the end. Legit?

[@BobbyCannon-jh9bf]

What a Great Video! Tina was right 😊. I was really surprised how much more tender the bone in ribeye was. Delicious test. I recommend you do your own test.

[@FOGOcharcoal]

Glad you enjoyed it! Thanks so much for all of the hospitality and for taking part with us!

[@williamwilson2624]

Both steaks looked great! I have always preferred bone in myself. Excellent video as always!

[@FOGOcharcoal]

Thanks for watching. There was definitely no loser in this test!

[@jacquelinelundberg7649]

What a great video! The bones in usually taste better. More flavour. What I used now was a boneless one. I don't think my cut was the same as yours. Mine were very thin and delicate. But I would eat Tina's food anytime anywhere. She is my Melissa Cookston.

[@FOGOcharcoal]

Thanks for sharing!

[@Tinacannoncooks]

We cooked identical, beef ribeyes We just removed the bone from one to do the comparison

[@HReinhardThomas]

They both looked delicious, but I am a bone-in fan myself, maybe because I like to eat the leftover meat straight from the bone? LOL Outstanding job, as always.

[@FOGOcharcoal]

Glad you enjoyed it and yep, I am now a bone in steak believer.

[@Tinacannoncooks]

Bone in!!!

[@walkure48]

Until today, I would bet my life on bones being best for roasts or stock. Now? I'm definitely going to look for bone in steaks. A lot of times, those nuances can give something that extra little edge and put a meal on an entirely different level.

[@Tinacannoncooks]

Just remember to move it off the grill a couple degrees earlier than you would ab boneless steak

[@FOGOcharcoal]

I think you nailed it, it wasn’t like there was a massive difference, but there was definitely enough difference side-by-side to know.

[@Keith80027]

Bones do add flavor and the bone does have a lot of heat stored in it after cooking. I season 24 hours earlier and put the meat in the ref. Both of those steaks look wonderful. Nice yard Tina, wish mine looked like that. I do pull my meats that are going to be reversed sear at 115F and after the final rest I am at 130.

[@FOGOcharcoal]

Thanks for the info!

[@tonymorgan-u9k]

I really enjoyed this video and am not surprised Tina was right about the bone in.

[@FOGOcharcoal]

She is a very wise woman!

[@carolynkuntz7765]

Well that does it - Bone in all the way! This kind of surprised me. I knew bone in would taste better just because of the bone but didn't think on a ribeye there would be that much difference. Glad you two made this video! Thanks a bunch. So I take it the boneless was more on the med rare side?

[@FOGOcharcoal]

I won’t lie. I was truly a bit surprised!

[@captjim97]

I’m definitely a bone-in fan. Gnawing on the bone is my primal instinct!!!

[@Tinacannoncooks]

I always save the bone for my dog, Cody, he loves it

[@FOGOcharcoal]

My fave part!!

[@captjim97]

@@FOGOcharcoal Agreed !!!

[@captjim97]

@@Tinacannoncooks 😄😄

[@CoolJay77]

I've fully enjoyed the video. However, the bone will not cause a rise in temperature. But along the bone, within 3/8" or so, the meat will be cooked less. You might cook a steak to medium well, but it will be pink by the bone. For whatever reason, the bone in steak reached to medium doneness, which everyone preferred over the medium rare. There is an argument out there that a Prime ribeye is better at 137-139 F as opposed to 131--135F The intramuscular fat will be rendered better, but also it will be more tender based on Warner-Bratzler tests. Won't you make a video cooking Prime ribeye steaks at 131 F and 139F to see which is more tender. I would separate just the eye, as there are three muscles in a ribeye. And cook at least two of each.

[@Tinacannoncooks]

We cooked it bone out and there IS more carryover with the bone in

[@CoolJay77]

@@Tinacannoncooks I hear you,. It seems like the extra carryover resulted in a higher meat temperature, which differentiated the steaks. It seems like the tasting preference was due mainly to meat temperature, such as you have noted in the video. I can't explain why the bone in steak had more carryover. You could go back and examine the unedited video, to see whether there was any time pause between slicing of the two steak. Slicing the steaks halts the carryover. Even a lapse of a minute can make a difference by several degrees in temperature. Though I see a color difference before slicing and during, at 9:00 and 9:15, it could be due to lighting. You can judge better to see if there was as much as a minute lapse between stating slicing of the two steaks. From my perspective, slicing the boneless steak first, halted its carryover before the bone in steak.

[@Tinacannoncooks]

Everyone is always gonna have a different opinion that’s why we do these videos. Thanks for the comment, but my findings are different and I have been a professional chef for 40 years.

[@Tinacannoncooks]

@@CoolJay77 it was literally seconds

[@CoolJay77]

@@Tinacannoncooks That is why many of us appreciate your contribution to this this channel. You make a great team with Ron, fun and informative at the same time. Looking forward for the next 🍻

[@biscuitsnbriskets]

But how did the dog enjoy his bone? Haha. Great video you guys.

[@FOGOcharcoal]

Good question! Don't you worry about that Nick......

[@mikem1436]

Should have put the plates on the floor and see which one Codi ate first!

[@FOGOcharcoal]

Good idea!! Codi knows!

[@minapane]

When I ate steak it was bone in for me

[@FOGOcharcoal]

A wise decision!