NY Strip steak: Bone-in or boneless?

[Mr.IncrediblyBored]

From your link, "it insulates the meat, slowing its cooking, and providing less surface area to lose moisture."...'nuff said.

The article is talking about cooking a roast, not a steak. If you're worried about losing moisture with a steak, you are cooking it way too long.

 

[BUTCH1]

The article is talking about cooking a roast, not a steak. If you're worried about losing moisture with a steak, you are cooking it way too long.

Your going to lose moisture either way unless you prefer a steak that's damm close to raw.

 

[feralkid]

nm.