The 10 Best & Worst Cuts of Steak—Ranked by Nutrition
Sirloin: This lean cut of steak is relatively low in fat and calories compared to other cuts, making it a good choice for those watching their calorie intake.
Tenderloin/Filet Mignon: Known for its tenderness, the tenderloin is also one of the leanest cuts of steak, making it a good choice for those looking for a lower-fat option.
Flank Steak: Flank steak is a lean cut that's also rich in protein, making it a good choice for those looking to boost their protein intake without consuming too much fat.
Ribeye: While ribeye is prized for its flavor and tenderness, it's also one of the fattiest cuts of steak, making it a less healthy option for those watching their fat intake.
T-Bone: The T-bone steak contains both the tenderloin and the strip steak, which means it's higher in fat and calories compared to leaner cuts.
Porterhouse: Similar to the T-bone, the porterhouse steak contains both the tenderloin and the strip steak, making it a higher-fat option.
Skirt Steak: Skirt steak is flavorful but also tends to be higher in fat compared to leaner cuts like sirloin or tenderloin.
Flat Iron: While flat iron steak is tender and flavorful, it's also relatively high in fat compared to leaner cuts of steak.
Top Round: This lean cut is often used for roast beef but can also be grilled or broiled for a tasty steak option that's lower in fat.
New York Strip: This cut is moderately lean and has a good amount of protein, making it a popular choice for many steak lovers.