My issue with bone-in is it’s not worth the cost unless ur buying the whole cut to butcher it urself. Ur paying for weight u can’t eat, I’d rather have more meat!
Another great video, Captain. You made me jump when I watched you grab the Meater thermometer. The first time I did a reverse sear, I instinctively grabbed mine after the indirect cook. It was a a nice 250 degrees. You only do it ones…. #ToTheRefrigerator
Hola Capitán Ron porque no haces un video del Osobuco ese corte del jarrete con hueso es Italiano me gustaría ver un video tuyo preparado ese corte sabroso con el carbón fogo que es fenomenal para cocinar. Gracias 😮😮😮
Great video. We also eat with our eyes, no wonder bone in won. Bone in costs more per pound, in addition we end up paying for the bone that goes to waste. Having said that, I enjoy gnawing the meat off the bone. It satisfies primitive cravings. In the video, the thinner steak gets more sear flavor per bite, which I prefer. In conclusion, I'd get bone in, in order to impress guests, but boneless for my own enjoyment.
It probably depends on where you are. Around here, both are found in great abundance. (until its time to buy them for a video. Then they have limited options, hence the 2 different thicknesses.)
I tend to agree with you that there is no discernible difference between bone in and boneless. Maybe next time buy two tomahawks and trim the bone off one so they are the same thickness. Wouldn’t really need to use a blindfold if you simply have the meat cut into bites before your taste testers see which is which.
@@FOGOcharcoal I did…the one with Tina. I even left you a comment - ‘now I’m hungry.’ I thought your new rib roast video was off the charts. Great presentation…gonna have to rip that method!!
Every time I watch you light up those fire starters, I think of the one or two people somewhere here in the neighborhood who drown their briquettes in lighter fluid. I can't believe that people still enjoy doing that.
Who doesn’t like watching a great cook and 3 men restraining themselves with forks when they want to just pick it up and take a big bite out of those steaks.
I believe the thicker one tastes better because it was on the fire longer and got more smoke. I think you needed to get two bone on ribeyes and cut off the bone on one and I bet there would be no difference. Glad you got the string off the steaks before you ate the string. So I see a door on your patio but it appears the sidewalls are open. Are you in the process of building this patio?
That is actually a great idea and I do believe that I will redo this test doing exactly that. Buy 2 bone in and cut one off of the bone. I wish I'd have thought of that in the planning stage....lol
Interesting comments regarding bone-in price being more pricey than the boneless. I can understand tomahawk or cowboy being pricier, with the butcher cleaning the end of the bone. But my experience is a standard bone-in is less expensive, probably due to the butcher doing less work. Regardless, I find buying bone-in to be more frugal, as I freeze bones and save them to roast later before adding to roasted marrow bones for homemade beef stock. Not to mention the occasional treat of gnawing on the bone later. CptnRon, are you still in Coral Springs? Your backyard looks a lot like the small lake I lived on back in my Plantation days.
I’ll throw out there that the bone and larger cut gave more cook time for the fat to render and cook more even. More time might explain that smokier flavor brought up. You should have done something with that marrow. Maybe a future video 😎 I was surprised no pepper.
How is this a comparison? "nearly identical ribeyes?"??? The cowboy is over 2X the thickness of the boneless cut? This guy is clueless.. With double the surface area on the thinner steak, the even aren't seasoned the same on a percentage basis.. He even said "it's a bigger piece of meat".. NOTHING to do with bone in or out.. SMH..
Thanks for the Green Egg productions. Bought this egg for my hubby for Christmas and your videos are the best! We are usually bone in folks, but grilling our first boneless ribeye on our new Green Egg tonight. Can't wait! Keep the videos coming!
I love both cuts but I most often purchase the boneless version. I cannot really tell the difference and I feel you pay less for the boneless version. I may be all wrong but that is just my experience. Thanks for sharing Captan Ron!
Captain Ron, those steaks both looked fantastic. I would go with the bone-in one, though. I know a few dogs that would be very happy to get that, or you could use it to make a killer beef stock. Also, I would love to try those fire starters!
Nice side by side comparison. I've done both and pre prefer the boneless. My local HEB has choice ribeyes close to 2" thick. Much better value than paying "Prime" prices.
![Cody Johnson - I'm Gonna Love You (with Carrie Underwood) [Official Music Video]](http://i.ytimg.com/vi/yy9PuYMU29g/mqdefault.jpg)
Welcome back! Congrats to the winner of last weeks giveaway, @iancoffe312
Been using BGE for 15 years, glad I found your channel last year, it helped up my game of egging 🤗
Yo just made my day!
My issue with bone-in is it’s not worth the cost unless ur buying the whole cut to butcher it urself. Ur paying for weight u can’t eat, I’d rather have more meat!
I definitely won't argue with that
Yummy! Great video. Always like the quick tips that the Captain includes = keep up the good work!
Glad you like them!
I'm a bone in guy. I think that bit right next to the bone is the best part. I think the bone imparts some flavor, but only right next to it
I was actually surprised to find so little difference
This was a super fun video to make and I won't lie, it was delicious too!
Another great video. I usually get bone in when I can but love ribeyes either way!
Same here!
Great video also love Fogo charcoal and lighters!
Thanks for watching and we are so happy that you love FOGO!
Always enjoy your videos.
I appreciate that! Thanks so much
Another great video, Captain. You made me jump when I watched you grab the Meater thermometer. The first time I did a reverse sear, I instinctively grabbed mine after the indirect cook. It was a a nice 250 degrees. You only do it ones…. #ToTheRefrigerator
LOL, yeah, I have had that blister on my finger too.....
Hola Capitán Ron porque no haces un video del Osobuco ese corte del jarrete con hueso es Italiano me gustaría ver un video tuyo preparado ese corte sabroso con el carbón fogo que es fenomenal para cocinar. Gracias 😮😮😮
Here you go! ruclips.net/video/6qreWE1PPCY/видео.htmlsi=tx7hwxG3Z49sthl0
Gracias lo vi me encanto de todas formas repite el tema
I have grilled both steaks as well and prefer the bone in!
Can't go wrong
Love the comparison! I would prefer bone in but generally not easy to find unless you have a butcher cut them. Thanks for the video!
You bet! Thanks for watching Carolyn
Another great video! Thanks Capitan
Glad you enjoyed it! Thanks for tuning in!
Great video. We also eat with our eyes, no wonder bone in won. Bone in costs more per pound, in addition we end up paying for the bone that goes to waste. Having said that, I enjoy gnawing the meat off the bone. It satisfies primitive cravings. In the video, the thinner steak gets more sear flavor per bite, which I prefer. In conclusion, I'd get bone in, in order to impress guests, but boneless for my own enjoyment.
Jay, once again I think that you and I are very much on the same page.
Steak is what’s for dinner tonight! Great video!
I'll be there around 5:00
@@FOGOcharcoal I’ll tag you on Instagram. I was unable to find a ribeye I liked so the 18oz NY Strip I found instead came out perfectly!
Спасибо! Всегда интересные видео. Отличные идеи.
I am glad that you liked it!
I am guessing I would enjoy both!
I think you guessed correctly
Thanks for the video!
No worries! Thanks for tuning in!
Bone or No-Bone -- I just love rib-eye!!!
We are now best of friends.....
I haven't egg'd a bone in for quite some time. After watching this video, I'll have to give it a try. BTW love my Blazaball!!
Wait no longer Kelly!
Nice comparison.
Glad you enjoyed it
I love ribeye steak! Great video.
Thanks for watching. Did you see that you are the winner from last weeks giveaway? Hit me up at ron@fogocharcoal.com or on IG @cptnron302
@@FOGOcharcoal thank you, that’s awesome.
Cool video, Cap! I love a reversed seared steak!
The best!
Probably easier to find a regular ribeye vs finding a bone in one. Send those blazer balls
It probably depends on where you are. Around here, both are found in great abundance. (until its time to buy them for a video. Then they have limited options, hence the 2 different thicknesses.)
Should you not have got two bone in steaks & cut the bone off of one so they were the same thickness, to get a true comparison
Yes, I could not find them at the time but we will happily be remaking this doing exactly that
Time to upgrade to MEATER 2 lol
I do love the new Meater 2 as well
Any comment!
I can't promise the prize but you won a special place in my heart with the dad joke response!
You said leave "Any Comment" so I did....I follow instructions!@@FOGOcharcoal
I tend to agree with you that there is no discernible difference between bone in and boneless. Maybe next time buy two tomahawks and trim the bone off one so they are the same thickness. Wouldn’t really need to use a blindfold if you simply have the meat cut into bites before your taste testers see which is which.
You are exactly RIGHT! I will redo this video and do exactly that!
@@FOGOcharcoal Let me know what time I should be there! LOL
We made a new video, did you see it?
@@FOGOcharcoal I did…the one with Tina. I even left you a comment - ‘now I’m hungry.’ I thought your new rib roast video was off the charts. Great presentation…gonna have to rip that method!!
@@ssmalley78 That’s awesome, thanks! I hope you’ll make it and let me know what you think!
I hope there’s some tomahawk left by the time I get there
You get a nice fresh one. Just let me know when you will be here.
Every time I watch you light up those fire starters, I think of the one or two people somewhere here in the neighborhood who drown their briquettes in lighter fluid. I can't believe that people still enjoy doing that.
Right? It amazes me and you can smell it from far away!
Who doesn’t like watching a great cook and 3 men restraining themselves with forks when they want to just pick it up and take a big bite out of those steaks.
You know that's exactly what we did as soon as the cameras went off.
I believe the thicker one tastes better because it was on the fire longer and got more smoke. I think you needed to get two bone on ribeyes and cut off the bone on one and I bet there would be no difference. Glad you got the string off the steaks before you ate the string. So I see a door on your patio but it appears the sidewalls are open. Are you in the process of building this patio?
That is actually a great idea and I do believe that I will redo this test doing exactly that. Buy 2 bone in and cut one off of the bone. I wish I'd have thought of that in the planning stage....lol
I need to do a side by side myself. Perhaps we are all conditioned to think bone in is better. I was taught that in culinary school over 35 years ago
I would actually love to get your take on it. You have an incredible palate
Interesting comments regarding bone-in price being more pricey than the boneless. I can understand tomahawk or cowboy being pricier, with the butcher cleaning the end of the bone. But my experience is a standard bone-in is less expensive, probably due to the butcher doing less work.
Regardless, I find buying bone-in to be more frugal, as I freeze bones and save them to roast later before adding to roasted marrow bones for homemade beef stock.
Not to mention the occasional treat of gnawing on the bone later.
CptnRon, are you still in Coral Springs? Your backyard looks a lot like the small lake I lived on back in my Plantation days.
I agree with every single thing that you said there. Yes, I am still in Coral Springs.
Never used FOGO starters if I don’t win I will break down and buy them. Enjoy your show every Sunday 👍
You're in! I think you'll really enjoy them!
Steaks look GREAT! Awesome job Capt. Ron! I’ve got the Meater2+…….it awesome!
Yes sir, it is awesome!
I’ll throw out there that the bone and larger cut gave more cook time for the fat to render and cook more even. More time might explain that smokier flavor brought up.
You should have done something with that marrow. Maybe a future video 😎
I was surprised no pepper.
All very good points Jeff. Yeah, I pulled an audible and decided to forego the pepper and really let the beef flavor shine through.
Great job, Cap! After skepticism, my wife loves bone-in (no pun intended)!
Yeah, I will just leave that one alone......
GRATE idea 😂 having a second grate under the EGGspander basket. Never thought of doing that.
Hey O Tony! Jumping in on the dad jokes I see!
Amazing! I’m a tomahawk fan myself. Keep these fantastic videos coming. PS; I love your new place.
Awesome! Thank you!
Many will battle for the bone 🦴 as the flavor and meat left behind. No missing “steak” on this episode. 🦅🇺🇸🥩
Hahaaa, you are the best Russ
I really don't believe there would be a difference between a bone-in and boneless. It's the quality of the meat that makes the difference.
I was pretty surprised
Good move tieing the steaks. And the dad jokes are relentless- are those your own or do you keep a list?! 😂😂
Thanks on both points and the answer is BOTH! LOL, nah, they usually just pop in my head.
Bone 🍖 in is always better. IMHO 😎👍. Of course both are great 👍
Most definitely
Gracias Capitán Ron a mi me gusta mas con hueso Interesante vídeo me gusto muchísimo 😢😢😢
Bistec con hueso para ti.
Love these recipe videos! Grabbing some rib eyes now. Bone in or bone out, who cares?! 😂
It is a definite win/win situation
Seems people are steaking (staking) out your place looking for meal.
Hey, maybe we could all MEAT up and dine together!
Love the starters and blazaball....need to get the kichash basket bottom
It should literally be in every Egg! There is a link to purchase it in the video description. It is a game changer
I always salivate seeing the Cowboy steaks at the meat market but an never go wrong with ribeye
There is just something about cooking a cowboy steak!
The boneless is half as thick. That's not "nearly identical".
I think my brain was leaking. I should have bought 2 bone in and then cut one off the bone....
Harvest the boon marrow for some cowboy butter 🔥👍
Not a bad idea at all!!!
very nice steaks great video. different set. don't recognize the yard
You are correct, good eye! I moved and this is the new backyard
both steaks look great. my favorite cut of steak is bone in ribeye.
Oh, you can't go wrong with that
Bone in for me because I like to gnaw on the bone! 😆
I am telling you, we may be related somewhere along the line.....
How is this a comparison? "nearly identical ribeyes?"??? The cowboy is over 2X the thickness of the boneless cut? This guy is clueless.. With double the surface area on the thinner steak, the even aren't seasoned the same on a percentage basis.. He even said "it's a bigger piece of meat".. NOTHING to do with bone in or out.. SMH..
Yes thank you! It's already been covered MANY times in the comments. We will be redoing the test.
Those were both amazing looking steaks! I loved all the Dad jokes. Great video, as always.
LOL, Glad you like them! Thanks William
Your making me hungry those steaks 🥩 look very good
Thank you 😋 Come on down Doug, I'll share....
Thanks for the Green Egg productions. Bought this egg for my hubby for Christmas and your videos are the best! We are usually bone in folks, but grilling our first boneless ribeye on our new Green Egg tonight. Can't wait! Keep the videos coming!
Glad you like them! Let us know what you think about the boneless steak!
I love both cuts but I most often purchase the boneless version. I cannot really tell the difference and I feel you pay less for the boneless version. I may be all wrong but that is just my experience. Thanks for sharing Captan Ron!
I totally agree! I did not notice a difference at all
Should have been the same thickness to be fair
Yes, agreed. I think we may redo it and use 2 bone in steaks but cut the first one off of the bone.
Captain Ron, those steaks both looked fantastic. I would go with the bone-in one, though. I know a few dogs that would be very happy to get that, or you could use it to make a killer beef stock. Also, I would love to try those fire starters!
Oh, trust me. You know my friends that were in the end with me? Their dog was in heaven!
Can never lose with the end of meal gnaw on the bone!
It is the ultimate reward!
It seems like whoever you cook for is the winner. I've had some great meals using your recipes. Thank you!
Wow, thank you! You are so welcome!
Love the side by side comparison. It is definitely an mis steak if you miss this video.
Baaahahahaha! You crack me up. Have you ever pressed a sandwich on a griddle?
@@FOGOcharcoalmaybe a few of them here recently. Haha.
Did you redo your porch? looks different
Oh, it's different. I moved...
Lovin' it Cap! Both look fantastic!
You're the best John!
Love the FOGO starters and blazaball
We love to hear that!
Looking for a good grilled Salmon recipe.
Ask, ye shall receive- ruclips.net/video/G1ei-ATUj5I/видео.htmlsi=9bu5cVakpMNE14l7 - Salmon Burnt Ends, Firecracker Salmon- ruclips.net/video/BFxDnVvK71Y/видео.htmlsi=vf7_M3cgWM9QwyzA and lastly, bruschetta salmon- ruclips.net/video/AWNg3eere20/видео.htmlsi=eDtmL0AIJkFDv6i2
Thanks for all you do, I have learned alot
You are so welcome, I am so glad to hear that
Great video!! Bone-in for the win!!
You got that right!
Give me those FOGO firestarters! 🙂
The best way to light charcoal
I’ll have to try this experiment on my grill! Thanks for the video.
Let us know what you find!
Nice side by side comparison. I've done both and pre prefer the boneless. My local HEB has choice ribeyes close to 2" thick. Much better value than paying "Prime" prices.
Right on, thanks my man. I need an HEB here!
I prefer boneless too as it is much cheaper as their is no difference.
I agreee@@grlmgor
Would have loved to see it with a similar thickness and a blind test without them knowing what is what
Yes, I do believe that we will redo it and use two bone in and cut the bone out of one prior to cooking it
This is a video I’ve been waiting for!!! Gracias FOGO
Hope you enjoyed it!
I've never done a tomahawk steak. I'll have to put that on my to-do list for this year. Really enjoy your vids.
Thanks Chip! Ummmm, head to the store...NOW! That's an order!
Those steaks could not be more different than black and white 😂
LOL, I know I know. We will be doing this over!
Awesome video. Really appreciated the instructions on tying the steaks up!
Glad you enjoyed it!
Congrats to the winner!
We will be doing these giveaways quite a bit more frequently
Nearly identical yet the boneless is half the size 🤦♂️
A definite lapse in judgement on my part
Think I’ll go out and get a BIG steak now that the votes are in!
I think that that is a great idea!
Well now I want steak.
My job here is done......
Great job Caption! Love a good ribeye for sure.
Thanks Eric, they are always so good!
Looks awesome! Makes me wish it wasn't 0 out and snowing ..
Would you believe me if I said I felt bad that it is 83 degrees out right now?
Nice, Captain!
Matt Matt Matt. Thanks so much my man
Great video as always!! Those starters are fantastic
Glad you like them! No argument from me!
I prefer bone-in because I love to gnaw on the bones !
I wouldn't even begin to argue with that!
Great to know!
Glad that you liked it Liz!
Great video!
Glad you enjoyed it, thanks Julia
Pick me!!!
OK, I will put in a good word.....
Great video. Love the comparison.
Awesome, thank you!
Boneless
I think that was actually what I would have chosen and I was shocked.
That was a great video Ron! 👍🏻😇
Glad you enjoyed it, I liked your Instagram answer too..... lol
The boneless steak looks thinner???
It was, it was the best I could find
I was only wondering because I have an older iPhone, and my WiFi service really sucks.
LOL, I hear you my friend, I hear you.@@bobpeterson9624
LETTTZZZ GOOOO! I LIKE THE BONE!
I wouldn't say no!
I could use some fire starters!
Sorry, this giveaway ended but be on the lookout for more. There is a link in the description of the video to order them though.
0:21 looking forward to seeing at eggfest Sarasota
Yes! Make sure to stop by and say hello!
@@FOGOcharcoal I did had a great time
Great job Captain!
Well thanks very much!
Great vid this week!
Thanks Andrew, much appreciated sir!