I understand that, and fully share his view that "tiny bits of connective tissue-rich meat, fat, and gristle stuck to the bone to be the tastiest part of the st

I understand that, and fully share his view that "tiny bits of connective tissue-rich meat, fat, and gristle stuck to the bone to be the tastiest part of the steak". 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.