Bone-In Tenderloin – Subprimal Cut

A bone-in tenderloin is simply the whole beef tenderloin left on the bone, cut from the loin primal. This cut yields bone-in tenderloin steaks. The bone gives each tenderloin steak a dramatic, tomahawk-style look, but it comes at a cost. First, they’re usually more expensive. Second, they’re harder to cook evenly (especially in a pan) because the bone prevents the steak from making full contact with the cooking surface. This makes it difficult to get a good crust and even doneness inside. On a grill, though, that’s not an issue.

In short, if you’re after an eye-catching presentation or plan to cook it sous vide, bone-in tenderloin is a great choice. Otherwise, the classic boneless version is more practical, usually cheaper, and much easier to cook.