Skip to main content

Yes, a lean steak can actually be juicy and delicious — try these

A guide to the leanest cuts of steak

Different raw steak cuts
Sergey Kotenev / Unsplash

There’s just something about a big, perfectly marbled, wonderfully fatty steak. Meaty, juicy, seared to absolute golden perfection, and satisfying in a way no other dish will ever be, hearty steaks like ribeyes are mealtime magic. Unfortunately for us, though, big, fatty steaks aren’t exactly the healthiest option for every meal of the day. As with most everything that tastes wonderful, these steaks are best enjoyed in moderation. So, what do we do in the meantime? How can we satisfy our cravings for a delicious steak and remain conscious of keeping our arteries clean and happy? The answer is simple – reach for a leaner, less fat-filled steak.

We know, we know, leaner steaks have a somewhat nasty reputation for being dry and flavorless. Unfortunately, that reputation is not without due cause. But, if you pick the right cuts and know how to best prepare them, lean cuts of steak can actually be spectacularly flavorful and surprisingly juicy. Not only that but lean steaks are packed with minerals like zinc and iron, which boost immunity and promote healthy cell growth. They’re also a wonderful source of essential B vitamins, such as niacin, riboflavin, vitamin B6, and vitamin B12.

Recommended Videos

Sirloin tip-side steak

Sirloin steak
amirali mirhashemian/Unsplash / Unsplash

Sirloin tip side steak, also known as breakfast steak or round sirloin tip side steak, comes from the round roast, which is cut from the hind legs and rump of the cow. Because this is a heavily used and muscular part of the animal, these steaks can be somewhat tough if not prepared correctly. This problem is easily solved with a great marinade, though, which will work to both flavors and tenderize a sirloin tip-side steak.

The USDA recommends a 3.5-ounce serving of sirloin tip-side steak, which has roughly 200 calories, 5.4 grams of fat, and 39 grams of protein.

Lean top round steak

Plated steak dinner
elkimmelito/Pixabay

Also known as a London Broil or Family Steak, the lean top round is lean but delicious in flavor. Cut from the hip and rump area of the cow, this steak is easily found in grocery stores and is a relatively budget-friendly piece of meat. We love a lean top round broiled under high heat after a swim in a good marinade.

The USDA recommends a 3.5-ounce serving of lean top round steak, which has roughly 240 calories, 7.6 grams of fat, and 36.9 grams of protein.

Eye of round steak

Raw steak on cutting board
Shutterstock

The eye of round steak is the third leanest cut of steak on the market. It comes from the round primal cut, which is found in the rump area of the cow. Because this cut is so muscular, it can be chewier than other cuts, which is what makes it so affordable. As with other lean cuts of steak, though, a good, citrusy marinade will combat that chewiness and give the eye round a great flavor. This steak is particularly delicious when cooked on the grill.

The USDA recommends a 3.5-ounce serving of eye round steak, which has roughly 276 calories, 7 grams of fat, and 49.8 grams of protein.

Brisket

Brisket
Hayden Walker/Pexels / Pexels

We’re cheating a bit here, but for good reason. While brisket isn’t necessarily a traditional steak per se, it is a shockingly lean and delicious cut of beef. Cut from the breast/pectoral area of the cow; brisket is every barbecue fan’s favorite fare. After a long stay in the smoker, this lean cut of beef becomes melt-in-your-mouth tender and packed with the most exquisite smokey and charred flavor. It may take some additional time and care, but after you’ve smoked your own brisket, you’ll wonder how you ever survived without it.

The USDA recommends a 4-ounce serving of brisket, which has roughly 140 calories, 2 grams of fat, and 24 grams of protein.

Tenderloin/Filet mignon

Plated filet mignon
amirali mirhashemian/Unsplash

Arguably the most popular steak cut on the market, lean or otherwise, the tenderloin is startlingly tender for being so low in fat content. The tenderloin itself is a long, whole-muscle cut that comes from beneath the ribs, next to the backbone and can be sliced into individual steaks. Steaks cut from the tips of the tenderloin are known as filet mignon.

The tenderloin’s naturally tender consistency makes it a relatively low-maintenance cut to prepare. Making this steak delicious doesn’t require a lot of added labor. There are many ways to cook a great piece of tenderloin, but we recommend searing these steaks in a cast iron pan to give them a beautifully golden and crisp crust.

The USDA recommends a 3.5-ounce serving of tenderloin, which has roughly 153 calories, 2 grams of fat, and 25 grams of protein.

Topics
Lindsay Parrill
Lindsay is a graduate of California Culinary Academy, Le Cordon Bleu, San Francisco, from where she holds a degree in…
You can now get MEATER’s new Pro XL meat thermometer, and it’s well worth the investment
MEATER actually makes using a meat thermometer a fun experience
Meater meat thermometer

If you spend a lot of time (as we do) grilling, roasting, pan-frying, and poaching, you understand the need for a truly great meat thermometer. It's one of those tools that people try to avoid using, opting instead for little tricks like comparing the feel of the meat to the palm of your hand to test its doneness. We've all tried these little "hacks," and we've probably all ended up under or (worse) over-cooking a piece of meat because of them.
It's time to shake the stigma around using meat thermometers. They're the only surefire way to guarantee your meat ends up cooked to the exact temperature you're craving. If you've been holding off on buying this essential part of any kitchen tool collection, now is the time to strike.

MEATER, one of the biggest names in smart meat thermometers, has just launched a brand-new, top-of-the-line collection headed by their latest product, the MEATER Pro XL.
The MEATER Pro XL has four separate probes with one centralized digital charging hub, providing users with the versatility to cook multiple dishes simultaneously and utilize different cooking methods. This way, you can enjoy a perfectly cooked medium-rare steak, and Uncle George can still get his medium-well, all using the same thermometer unit. The new unit also boasts strong wireless connectivity with unlimited range, a USB-charging system, precision-calibrated probes, smart-temp multi-sensors, an easy-to-use app, and a sleek, ultra-slim design you'll be proud to show off at your next cookout.
MEATER's clever wireless design is the first of its kind, allowing any chef to thoroughly enjoy using a meat thermometer and getting incredibly delicious results, every time.

Read more
Can’t buy a bottle of Pappy Van Winkle? Try winning it instead
Menswear store Huckberry is giving away a bottle of the Family Reserve 20 year old
pappy van winkle huckberry giveaway 090324 pappy11 s3 1350 1

Plenty of whiskies pick up cult followings, but few seize the passion of the drinking public like Pappy Van Winkle. The bourbon, from Buffalo Trace Distillery, is so wildly popular that it consistently sells out as soon as it becomes available, and the prices to buy on the secondary market are eye watering. It's such a desirable bottle that people are constantly looking for alternatives, while the original remains something of a holy grail for many collectors.

While there are a number of whiskies that are produced under the Van Winkle name, the one which is the most desirable is the Pappy Van Winkle's Family Reserve, which comes in three varieties aged for 15, 20, or 23 years. It is this long aging period which makes Pappy so unusual for a bourbon, as most are typically only aged for a few years at most. The aging is part of why it is so difficult to obtain as well, because there is a very limited supply available due to its age.

Read more
This Steak Diane recipe is rich, indulgent, and easy to make
It's time to bring this recipe back
Steak Diane dish

Some of the best dishes have, tragically, been lost to time. Retro staples of our childhoods that no one has thought of in years cleared from our memories to make way for a more modern cooking flare. Admittedly, this isn't always a negative thing. I, for one, am quite happy to see the back end of jellied meats, for example. But there are too many culinary gems lost to history, sitting restlessly in the pages of dusty cookbooks. We toy with nonsensical recipes like vegan scallops with rhubarb foam while rich, hearty, deliciously complex, timeless recipes like Steak Diane go forgotten. We say it's time to change that.

What is Steak Diane?

Read more