The bone-in tenderloin steak is a premium cut known for its amazing look and incredible tenderness. It’s a go-to choice for people who don’t eat steak often but want something special when they do. Tenderloin tenderness and high price tag make it a luxurious option for special occasions. In the rest of this article, I’ll break down what makes the bone-in tenderloin so special, where it comes from on the cow, the different names it’s known by, and more.
What is Bone-in Tenderloin Steak?
Bone-in tenderloin steak is just a tenderloin with the bone still attached. When it comes to flavor, it’s the same as a boneless tenderloin since both come from the same part of the cow. The real difference is in how they look and cook on a pan.
The bone gives the steak a more impressive appearance, which matters to many people. The downside is that the bone can make it harder for the steak to stick to the pan properly, which affects how the crust forms. With a bone-in steak, the crust might not turn out as nice as it does on a boneless one, which sticks evenly to the pan. The bone doesn’t add any flavor directly, but it does slow down cooking in the meat closest to it. This means that part of the steak might be less cooked than the rest, which usually makes it juicier.
Overall, bone-in tenderloin is a premium cut that is great for anyone who cares about how their steak looks on the plate. It’s very expensive. But if you’re looking for something special, it’s worth considering. The biggest downside compared to other steaks is its mild flavor. When you add the high price to that, many people see it as overrated, even though it’s the most tender cut of steak.
What Are the Other Names for Bone-in Tenderloin Steak?
Here are the most popular other names for the bone-in tenderloin steak in the United States:
- Filet on the Bone,
- Bone-in Filet Mignon,
- Chateaubriand (Bone-In).
Where Does a Bone-in Tenderloin Steak Come From on a Cow?
The bone-in tenderloin steak comes from the loin primal of a cow, specifically the tenderloin muscle that runs along the spine. Butchers cut it with the bone still attached.
Is Bone-in Tenderloin Better than Boneless?
Bone-in tenderloin looks more impressive than boneless. The bone takes this steak to another level, making the steak look even more impressive and adding to the overall experience. But there’s no difference between the two when it comes to taste. The meat near the bone tends to be juicier because the bone acts as insulation, slowing the cooking in that area. However, the bone itself doesn’t add any extra flavor.
Cooking bone-in tenderloin on a flat surface like a pan can be problematic. The bone makes it harder for the steak to cook evenly inside since it prevents full contact with the pan. This uneven contact makes it harder to achieve a consistent sear and crust. On the other hand, boneless tenderloin (filet mignon) sticks better to the pan and cooks more evenly, which makes it easier to get that perfect sear.
Boneless is the way to go if you want a perfectly pan-seared steak. It cooks more evenly and gives you that perfect crust every time. Bone-in tenderloin, however, is better if you plan cooking with methods like grilling, where the heat surrounds the steak, so the bone doesn’t interfere, and you still get an even cook.
If you care about presentation and don’t mind extra effort, go for bone-in. Choose boneless if you want a hassle-free cooking experience, especially on a pan. Both taste the same, but the meat near the bone tends to be juicier because it cooks more slowly.
What Are the Best Methods for Cooking Bone-in Tenderloin Steak?
Here are the best cooking methods for bone-in tenderloin steak:
- Grilling: This is one of the best methods because the heat surrounds the bone-in tenderloin steak, helping it cook evenly. Start by searing the steak over high, direct heat to create a beautiful crust. Then, move it to indirect heat and cook until it reaches your desired temperature. This method highlights the steak’s flavor, guarantees even cooking, and delivers a perfect crust.
- Sous Vide and Sear: Cooking the steak sous vide lets you control the temperature precisely, ensuring even doneness from edge to edge. A quick sear afterward adds a nice crust, though getting that perfect sear can be tricky with a pan because of the bone. If that’s the case, finishing it on the grill will give you better results.
- Reverse Searing: This method is perfect for getting an even cook throughout the steak. It starts with slow, low-temperature cooking and finishes with a quick sear over high heat to create a delicious crust.
- Pan-Seared and Oven-Finished: Searing the steak in a hot pan gives it a nice crust, but how well it sears can depend on the shape of the bone and how the steak sits in the pan. Once it’s seared, finishing it in the oven makes it easier to cook the steak evenly and hit the perfect temperature throughout.
- Pan-Seared Only: It’s a fast and easy option, but the bone usually makes it difficult to get an even sear. Since the meat doesn’t always sit flat on the pan, getting a nice crust might be harder or impossible.
