I’ve heard meat on the bone is better than boneless. Is this true for steaks and what is your favorite cut?

I agree and that’s why, whenever possible, I order a bone-in New York strip, T-bone or porterhouse (the T-bone and porterhouse differ in the size of the attached filet mignon—larger in a porterhouse than in a T-bone), or rib steak. Some restaurants even serve a bone-in filet mignon. Bone-in steaks are more flavorful. And, besides, it’s fun to gnaw the bone.