> Also it's not entirely insane to believe bones impart flavour
Brown stock is made from roasted bones, among other things, so I too feel somewhat skeptical about the claim that bones cannot import at least some sort of flavor.
Brown stock is made from roasted bones, among other things, so I too feel somewhat skeptical about the claim that bones cannot import at least some sort of flavor.
It's not impossible that it would have an impact, but there's no obvious mechanism either. (And as the author points out, there's no particular reason why, even if flavour transfer was happening, it'd go the direction you want either.)
I can also easily admit that it's possible that the "bone-in steak has more flavor" argument might actually just be a consequence of the above: people leaving the bone on may mistake the flavors of said meat and fat for flavor imparted by the bone, rather than being innate.
However, I'm trying to weigh the one source here calling this a myth against plenty of reputable Chefs who subscribe to this myth - not just with steak, but also with poultry. It's quite possible that these Chefs are fooling themselves (they frequently do; I've seen enough contradictions), but it nevertheless is an extraordinary claim.