Boneless. I'm not even sure if we're allowed to buy steak with the bone in, in the UK, since the CJD (mad cow disease) scare years ago.

Boneless

Boneless, or bone-in if I don't need to cook it.

Boneless. Then fire up the grill for perfection!

Boneless

Bone-in... It's cheaper, and usually has more meat. It's getting harder and harder to find, now, though. (I think meat departments don't like cutting things with saws any more, if they can keep from it. With no bone in it, they can cut the roasts with a large knife.) Best, far as I'm concerned - Rib Steak (That's what we USED to call "Bone-in Rib-Eyes." You DO know that a "Porterhouse Steak" is a New York Strip and a Fillet Mignon (without the bacon), right? (We used to get those separately, trim them down, cut them about 1" to 1-1/2", then wrap bacon around them. I think the meat-packing plant used the other part for restaurant New York Strips. That a T-Bone Steak is just a "Bone-in" New York Strip? That most Breaded Tenderloins in restaurants are made from boneless Pork Chops, and NOT the Tenderloin? (which is the Fillet part of about 1/2 the Pork Chops on a loin?) They're simply stripped off the bone before cutting, then, in some, they are cut VERY thin (about 4 ounces), and run through the cuber a few times, then pounded even more at the restaurant, and breaded. My mom used to get "Butterfly Pork Chops" (Dad cut them at 1" and Butterflied them), cubed at least two ways, then used seasoned crushed Nabisco Bacon Crackers as breading. Mmmmm. Sorry... When I was 13-18, I worked in and ran a couple of grocery store meat departments for my father. ;-) Thought I'd use this question as "education". LOL

Bone in T bone with lots of meat on the tender side. Yummmmmmmmm Yummmmmmmmm.

i like bone in, as the meat that is cooked next to the bone tends to be lots tender.

boneless...less work hahaha

I prefer boneless.

Boneless although I do like T-bone.