I think the better taste mentioned is because near the bone it always is a bit rare thus that area tastes better. Outside that I agree, the bone has no value add in flavor.
I have to laugh at RD's comment, my dad used to eat every cut of steak basically incinerated, probably near chewing on an old baseball glove.
My Grandfather was a butcher for 40 years. My Grandmother was the one who showed me how to prep and cook a nice medium to medium rare steak and the thicker the cut, the better the flavor.