The Healthiest Steaks You Should Always Order At Steakhouses
Having a nice steak dinner can be a luxury, but it doesn't have to be an unhealthy one if you know what to order... and you might just get a few much needed vitamins as a bonus.
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00:00Having a nice steak dinner can be a luxury, but it doesn't have to be an unhealthy one
00:05if you know what to order, and you might just get a few much-needed vitamins as a bonus.
00:10When it comes to lean beef, there's simply no better option than filet mignon, or beef
00:15tenderloin.
00:16The filet mignon is the most popular cut of steak.
00:18It is also called the tenderloin and is known for just that, its tenderness.
00:24This cut is one of the leanest on the cow, and its tenderness makes it a steakhouse menu
00:28staple.
00:29The lack of fat also means that tenderloin is richer in a different macro-nutrient.
00:34As Brad Johnson, CEO of Verde Farms, explains,
00:37"...your lean cuts of steak will naturally contain more protein than others.
00:41For instance, six ounces of filet will provide more grams of protein than six ounces of ribeye."
00:46Killian Guzzo, executive chef of Lafayette Steakhouse in Miami, echoes this recommendation,
00:52noting that tenderloin contains essential nutrients while having less fat than other
00:56cuts of steak.
00:58Sirloin is yet another lean cut recommended by our experts.
01:02Matthew Kreider, executive chef at Steak 954, says,
01:05"...for the least saturated fat and highest levels of protein, a sirloin or a round roast
01:10are the most balanced and nutrient-rich."
01:14This cut hailing from the mid-back of the cow is relatively lean.
01:18According to Brad Johnson, while this particular steak is, quote, "...not quite as tender as
01:22a filet," sirloin provides great flavor while still being lower in fat.
01:26Half-sirloin specifically offers great balance in terms of texture.
01:30Firmer than some steaks, it's by no means tough, and dry-aging it can bring out even
01:35more of its natural tenderness.
01:37Guzzo echoes this recommendation for health-conscious steakhouse-goers, as does Chef Eros of Elay,
01:44a contemporary West African concept in Hollywood, California, who notes that, quote, "...this
01:49cut is relatively lean and provides a good amount of protein, B vitamins, and minerals
01:54like zinc and iron."
01:56The sirloin flap, also known as a bavette, is a steak hailing from the lower belly of
02:00the cow.
02:01"...and then the flat meat, or bavette, or skirt, or whatever you want to call it, is
02:05coming from the abdomen.
02:06I was a great devil cow."
02:08While it's heavily marbled, the marbling is fine enough that it actually boasts just 7.96
02:13grams of fat per three-and-a-half-ounce portion.
02:17Bavette gets a bit less airtime than some other steakhouse steaks, but it's long been
02:20a favorite among butchers, who love it for its rich, deep flavor.
02:24And since it's lesser-known, it tends to be less expensive than many comparable steaks.
02:29For Creter, it's a bit of an unsung hero for those seeking a more health-conscious menu
02:33item at a steakhouse.
02:34As he explained,
02:35"...I think a filet is what most people would gravitate towards when looking for a lean
02:40steak."
02:41Creter adds that while there are many cuts that are lean with a lot of flavor, bavette
02:45in particular is one that he regularly uses.
02:47He compares it to the better-known flank steak, both in terms of taste and texture, and for
02:52its ability to work well with a marinade.
02:55Top round steak is one of Gouzeau's top recommendations as a health-conscious, leaner cut, and that's
03:00no surprise.
03:01Top round is one of several cuts hailing from the round primal, which can be found between
03:05the sirloin and the shank.
03:07This primal encompasses the rump and hind leg muscles of a cow, for steaks that are
03:11lean and inexpensive.
03:13The counterpoint is that these cuts can also be tougher, meaning that long, slow roasts
03:18or marinades bring out the best in their texture.
03:21Top round, specifically, is relatively tender as compared to other parts of this primal.
03:25It's most frequently cooked as a London broil, which sees it marinated for a long period
03:30of time before being cooked hot and fast, usually under the broiler, thus the recipe's
03:35name.
03:36Top round is also an excellent choice for having a nice steak dinner, but what to order?
03:40And you might just get a few much-needed vitamins as a bonus.
03:44Beef tenderloin
03:46When it comes to lean beef, there's simply no better option than filet mignon, or beef
03:50tenderloin.
03:51This cut is one of the leanest on the cow, and its tenderness makes it a steakhouse menu
03:55staple.
03:56Its lack of fat also means that tenderloin is richer in a different macronutrient.
04:01As Brad Johnson, CEO of Verde Farms, explains,
04:04"...your lean cuts of steak will naturally contain more protein than others.
04:08For instance, six ounces of filet will provide more grams of protein than six ounces of ribeye."
04:13Killian Guzzo, executive chef of Lafayette Steakhouse in Miami, echoes this recommendation,
04:19noting that tenderloin contains essential nutrients, while having less fat than other
04:23cuts of steak.
04:25Top sirloin
04:26Recommended by our experts, Matthew Kreider, executive chef at Steak 954, says,
04:32"...for the least saturated fat and highest levels of protein, a sirloin or a round roast
04:37are the most balanced and nutrient-rich."
04:40This cut hailing from the mid-back of the cow is relatively lean.
04:44According to Brad Johnson, while this particular steak is, quote, "...not quite as tender as
04:48a filet," sirloin provides great flavor while still being lower in fat.
04:53Top sirloin specifically offers great balance in terms of texture.
04:57Firmer than some steaks, it's by no means tough, and dry-aging it can bring out even
05:01more of its natural tenderness.
05:04Guzzo echoes this recommendation for health-conscious steakhouse-goers, as does Chef Eros of Elay.
05:10A contemporary West African concept in Hollywood, sirloin is relatively lean and provides a
05:15good amount of protein, B vitamins, and minerals, like zinc and iron.
05:21Sirloin flap or bavette
05:23The sirloin flap, also known as a bavette, is a steak hailing from the lower belly of
05:28the cow.
05:29While it's heavily marbled, the marbling is fine enough that it actually boasts just 7.96
05:34grams of fat for a three-and-a-half-ounce portion.
05:37Bavette gets a bit less airtime than some other steakhouse steaks, but it's long been
05:41a favorite among butchers, who love it for its rich, deep flavor.
05:45And since it's lesser-known, it tends to be less expensive than many comparable steaks.
05:50For Kreider, it's a bit of an unsung hero for those seeking a more health-conscious
05:53menu item at a steakhouse.
05:55As he explained,
05:56"...avotate towards when looking for a lean steak."
05:59Kreider adds that while there are many cuts that are lean with a lot of flavor, bavette
06:04in particular is one that he regularly uses.
06:06He compares it to the better-known flank steak, both in terms of taste and texture, and for
06:11its ability to work well with a marinade.
06:14Round steak
06:15"...super lean, super delicious, and lots of meatiness that we all love."
06:20Round steak is one of Guzzo's top recommendations as a health-conscious, leaner cut, and that's
06:25no surprise.
06:26Top round is one of several cuts hailing from the round primal, which can be found between
06:30the sirloin and the shank.
06:32This primal encompasses the rump that are lean and inexpensive.
06:37The counterpoint is that these cuts can also be tougher, meaning that long, slow roasts
06:41or marinades bring out the best in their texture.
06:44Top round specifically is relatively tender as compared to other parts of this primal.
06:49It's most frequently cooked as a London broil, which sees it marinated for a long period
06:53of time before being cooked hot and fast, usually under the broiler, thus the recipe's
06:58name.
06:59Top round is also an excellent cut for making roast beef.
07:03Eye of round steak
07:05Eye of round is another lean option from the round primal that Guzzo recommends for its
07:10low-fat content.
07:11Indeed, it may well be the leanest cut of steak out there, with Kreeter explaining,
07:16"...for the tenderloin, a sirloin or a round roast are the most balanced and nutrient-rich."
07:22Some compare eye of round to tenderloin, though lovers of the more expensive cut would surely
07:26be disappointed to find that eye of round lacks that cut's signature tenderness.
07:31This steak hails from the bottom round sub-primal, which is even tougher than top round.
07:35Its low-fat content means it can prove less forgiving than fattier steaks, especially
07:40when overcooked.
07:42It's for this reason you won't often find it on a steakhouse menu, seeing as low-and-slow
07:46methods like roasting or braising do it far more favors.
07:51New York strip steak
07:53New York strip is one of the most popular steakhouse cuts for a reason.
07:57Bold and beefy, this cut hails from the short loin, a fairly tender muscle that stretches
08:03from the cow's hip to its ribs.
08:05These steaks are very well-marbled, making them rich in flavor and fairly tender.
08:10As a result, they're also higher in fat than many other options on this list.
08:14But then,
08:15"...how are you enjoying your steak, Commander?"
08:16"...I'm really enjoying it."
08:17One of a steakhouse's healthiest offerings.
08:21And not just because, as the Mayo Clinic notes, it's still considered one of the leanest cuts
08:26of beef out there.
08:27A New York strip is delicious enough to enjoy without too many calorie-laden bells and whistles
08:32like loads of extra cooking fats, compound butters, and sauces.
08:36Overall, it's an excellent option for those looking for loads of flavor without all the
08:41added fat.
08:43Flat iron steak
08:45Flat iron steak is a relatively new offering in the butcher's case, long relegated to ground
08:49beef due to its sinuous nature.
08:52But thanks to innovative techniques developed by researchers at the University of Nebraska
08:56and the University of Florida, this steak is now a delicious and healthful offering
09:00on many steakhouse menus.
09:02Hailing from the chuck primal in the front shoulder of the cow, flat iron steak is inexpensive
09:07and relatively lean, despite boasting just enough marbling to give it lovely flavor and
09:12moisture.
09:13It's a bit lower in fat than the New York strip, and seeing as it's packed with flavor,
09:17you don't need to add much to make it sing.
09:20Most agree that a quick trip over the charcoal grill is the perfect treatment to bring out
09:24all of the flavor in this succulent steak.
09:27Flank steak
09:29Flank steak is another leaner cut.
09:32And more affordable than many other options in a steakhouse menu.
09:35And it's also healthier than most.
09:37That said, as compared to some cuts, flank steak, which hails from the hard-working flank
09:41of the cow, can be a bit tougher.
09:43This is why he recommends marinating this steak before cooking it.
09:47Chef Eros notes that flank steak also boasts a high mineral content with, quote, a good
09:51balance of protein, iron, and zinc.
09:54This type of steak is indeed rich in minerals.
09:57It also contains magnesium and potassium as well.
10:01Skirt steak
10:02Skirt steak is often confused for flank steak, seeing as both cuts are lean, long, and relatively
10:07tough.
10:08But the skirt steak hails not from the flank, but rather, the diaphragm area of the cow,
10:14giving it a less dense but more fibrous structure.
10:17As a result, it's even better for marinating than flank steak, absorbing loads of flavors
10:21relatively quickly.
10:22And since it has an intensely
10:24"...three times the omega-3s in grass-fed..."
10:26beefy flavor, it can take quite a bit of heat.
10:29It's particularly tasty with marinades featuring powerful superfoods like ginger or garlic.
10:35As an added bonus, skirt steak is also slightly leaner than flank steak, which
10:39"...and it also contains 2.37 grams of iron."
10:44Plain steaks
10:46Lower fat content was a major factor in helping our experts choose their favorite healthy
10:50steaks on steakhouse menus.
10:52But these recommendations come with one major caveat.
10:55As Chef Guzo explains,
10:57Leaner cuts are often basted with butter or topped with sauces to enhance their flavor
11:01and tenderness, as they have less marbling compared to fattier cuts.
11:05But for Chef Eros, the fix is simple, saying,
11:08"...when at a steakhouse, I recommend to look closely at the ingredients used in the description
11:13or ask for sauce on the side if you are worried about health concerns."
11:17Steaks can easily be cooked under the broiler or over a live fire, without too much added
11:21fat.
11:22And as long as you let your server know your preference, there's no reason why that added
11:26dollop of butter or sauce can't be kept off your steak.
11:29As Brad Johnson adds,
11:30"...remember, this is your steak.
11:32If you're choosing a leaner cut to save on calories or reduce fat in your diet, never
11:36hesitate to ask how it's prepared and request a modified version."
11:40Everyone deserves a half.