Originally Posted by
lancebanyon
My wife and I are going to have a grill party for 15 people or so and were considering de-boning 10 or so thick porterhouse steaks to break them into filets and strips to facilitate easier grilling. We have some reservations though as when we normally grill these steaks whole we find the meat near the bone to be one of our favorite parts. If we de-bone the steaks ahead of time will we be sacrificing quality?
Yes. Leave the bone on. I don't know the science behind this (I'm sure Alton Brown could tell you), but cooking with bone on will help the steak retain moisture and will lead to a more tender final result.
My suggestion - cook the steaks with the bone on, then bring them back into the kitchen and cover them with foil to retain heat. After allowing 20 minutes for juices to redistribute properly, then remove the bones before plating.