For someone who dislikes fat, the Filet Mignon (Tenderloin) is the top choice for its extreme tenderness and minimal fat, while Eye of Round, Top Sirloin, and Flank Steak are excellent, leaner alternatives with great flavor, though they benefit from marinating or specific cooking (slicing against the grain) to stay tender.
Look for terms like "loin," "round," and "sirloin"—these cuts tend to be leaner. Choose grass-fed or lean ground beef (at least 90% lean for the best balance of protein and fat). Check nutrition labels for protein-to-fat ratios—higher protein with lower fat is ideal.
Low to medium marbling, with no external fat
The sirloin is leaner than a ribeye, but fattier than a tenderloin, making the sirloin steak a perfect compromise between flavour and texture. Best prepared by grilling or pan-searing, and served pink in the middle.
The leanest cuts of beef include eye of round, round tip, top round, bottom round, top sirloin steak, top loin steak and chuck shoulder and arm roasts, the Mayo Clinic says. In 3 ounces of top sirloin, you'll find 25 grams of protein, 160 calories and 6 grams of fat, only about 2 grams of which are saturated fat.
Filet mignon, cut from the tenderloin, is one of the most tender steaks available. It's lean, with little fat, making it a good choice for those who prefer a milder beef flavor.
Choosing cuts of beef
Of these, the following are considered the leanest beef cuts: Eye of round roast and steak. Round tip roast and steak. Top round roast and steak.
The "poor man's ribeye" cut is the chuck eye steak, a flavorful and budget-friendly steak from the shoulder (chuck) that's right next to the ribeye section, offering similar taste and marbling at a fraction of the price, though it can be slightly less tender unless cooked well. It comes from the area where the chuck and rib primals meet, especially near the fifth rib, making it an excellent, beefy alternative for grilling or searing.
Stick with round, sirloin, or loin.
The National Cattleman's Beef Association top five lean cuts are: Eye of round – 1.4 g saturated fat, 4 g total fat. Sirloin tip side steak – 1.6 g saturated fat, 4.1 g total fat. Top round roast and Steak – 1.6 g saturated fat, 4.6 g total fat.
Tenderloin versus Ribeye Summary
The Tenderloin comes from an elongated psoas major muscle, which is lean and tender. The Ribeye has a higher fat content and more marbling, which gives it an intense flavor.
11. Ribeye Steak: Taken straight from the rib section, this indelible half fat, half protein cut of steak has 10 grams more fat than the T-bone steak and 3 grams less protein, making it the least healthy cut on this list. But according to Livestrong, if you broil your ribeye steak, the fat content will drip away.
the Leanest and Healthiest Cut. Sirloin steak, on the other hand, tends to cost more than Rump steak and is taken from the middle back of the animal. Sirloin is well marbled with fat which gives it flavour and makes it nice and juicy.
Filet mignon's distinction is its lean nature. With less intramuscular fat or marbling compared to other steaks like ribeye, it offers a different dining experience. The low fat content often makes it a top choice for health-conscious consumers or those on specific dietary plans.
Filet Mignon
But that also means it has almost no connective tissue or fat, so it's prone to overcooking. I also find it less flavorful than other steaks, so I usually serve filet mignon with a rich sauce.
When choosing between prime rib or filet mignon, consider what you like in a steak. Filet mignon has the most tender texture of, perhaps, any steak cut but not as much flavor as prime rib. Prime rib is an excellent option for grilling and is full of flavor, but it may not be the best option for highly delicate dishes.
Ribeye – Rich & Flavorful
Available bone-in or boneless, it's favored by those seeking the best cut of steak for deep flavor. For the richest flavor, enjoy it medium-rare to medium—just enough heat to let that extra marbling melt into every bite.
The top 5 steaks consistently include the Ribeye (rich flavor, marbling), Filet Mignon/Tenderloin (ultimate tenderness), New York Strip/Sirloin (great balance of flavor and tenderness), T-Bone/Porterhouse (combo of strip and tenderloin), and often the flavorful Flat Iron or Hanger steak, with marbling and tenderness being key factors.
In general, red meats, such as beef, pork and lamb, have more saturated fat than skinless chicken, fish and plant proteins. Saturated fats can raise your blood cholesterol and increase your risk of heart disease. If you eat poultry, pork, beef or other meats, choose lean meat, skinless poultry and unprocessed forms.
Flank, brisket and flat iron steaks are some of the leanest we can eat, whilst porterhouse and rib-eye steaks are some of the fattiest. The bottom line is that all these cuts of beef can be consumed in moderation as part of a healthy diet.
This easy hamburger steak with mushroom gravy (also known as "poor man's steak") is a flavorful, affordable dinner that the whole family can enjoy!
So, which is better, New York strip or ribeye? The truth is that it's simply a matter of opinion. For a slightly leaner, slightly more affordable cut that still packs a punch, go for a NY strip. If you like a bolder, fattier steak and adore meat on the bone, a ribeye could be just the ticket.
Be Specific: When requesting a custom cut, be as specific as possible. For example, if you want a thicker steak, specify the exact thickness (e.g., “I'd like this ribeye cut 1.5 inches thick”). If you're unsure, your butcher can guide you based on your cooking method.
Sirloin Steak Overview: Sirloin steak comes from the cow's rear back portion. This cut is leaner than ribeye, meaning it has less fat. Because it has less fat, sirloin steak is firmer in texture and can be a bit tougher.
Typically, a thick steak is more juicy and tender than other steak cuts. It also offers a better chance to achieve a rare or medium-rare level of doneness.
The rump is a very hard-working part of the animal, meaning the meat is a little leaner. In contrast, the sirloin (particularly the fillet) area contains muscles that are hardly used. It also tends to contain more fat than rump steaks, which adds to its tenderness.