Originally Posted by
deubster
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.
It is because the meat near the bone cooks more slowly (bone conducts heat) becoming tenderer.
I also vote for leaving them alone. You can cut the meat away after they're cooked and get some really good meat from close to the bone.