Bone-In Versus Boneless Steaks

Bone-in  steaks are known to have more flavor because the flavor in the bone marrow soaks into the steak when it is cooked giving it a more smooth and buttery flavor. This variety often retains moisture better, which makes your steak juicier. The bone also helps your steak to cook more evenly, especially on a grill. They will generally take longer to cook because the bone can slow down the heat transfer to your steak. 

Boneless steaks are often easier to cook and prepare. They typically cook faster than bone-in steaks and are more versatile if your steak needs to be cut into strips or cubes. It’s best to sear to create a crust to help keep the juices in without the bone.