Eating a delicious steak doesn’t have to mean loading up on fat. Many steakhouses offer cuts that are surprisingly lean, high in protein, and still full of flavor.
Knowing which steaks to order can help you enjoy a satisfying meal while staying on track with your health goals. Here are 16 of the leanest steaks you can find at most steakhouses.
1. Eye of Round Steak
Crowned as the leanest cut of beef you can find, the eye of round is a true winner for health-conscious steak lovers. A 3-ounce serving packs about 26 grams of protein with only 3 to 4 grams of total fat.
That’s an impressive number for any steak.
Coming from the hind leg of the cow, this muscle works hard, which keeps the fat low. Marinating before cooking helps soften the texture and boost flavor significantly.
2. Top Round Steak
Often sold as a London broil, the top round steak is one of the best-kept secrets for anyone watching their fat intake. At roughly 127 to 145 calories per 3.5-ounce serving, it delivers solid nutrition without breaking your diet.
Slightly more tender than the eye of round, this cut responds beautifully to a good marinade. Always slice it thin against the grain to get the most enjoyable, chewy-free bite possible.
3. Sirloin Tip Center Steak
Budget-friendly and surprisingly lean, the sirloin tip center steak comes from the round primal — an area known for producing low-fat, high-protein cuts. A 6-ounce serving offers nearly 50 grams of protein, which is remarkable for its size.
This cut benefits greatly from marinating before hitting the grill or pan. Quick, high-heat cooking locks in the juices and keeps the texture from turning tough or chewy.
4. Flank Steak
Bold, beefy, and built for flavor — the flank steak is the kind of cut that surprises people with just how satisfying a lean steak can be. A 3.5-ounce serving has about 8 grams of fat and 28 grams of protein.
Cut from the lower abdominal muscles, this steak thrives on marinades and high-heat grilling. Slicing it against the grain is non-negotiable if you want tender, easy-to-eat bites every time.
5. Tenderloin Steak (Filet Mignon)
Buttery, melt-in-your-mouth tender, and surprisingly lean — the filet mignon manages to feel indulgent while actually meeting USDA guidelines for lean beef. A 3-ounce serving contains only about 3.8 grams of total fat.
Cut from the tenderloin, a muscle that barely gets used, this steak earns its reputation as the softest on the menu. Ordering it at a steakhouse means you’re getting maximum tenderness with minimal guilt attached.
6. Top Sirloin Steak
Ordering a top sirloin at a steakhouse gives you the best of both worlds: strong beefy flavor paired with a leaner fat profile than many popular cuts. An 8-ounce portion can contain as few as 9 grams of total fat.
This cut has a thick, sturdy profile that holds up well to quick, high-heat cooking. Getting it to medium-rare preserves moisture and prevents the steak from drying out too fast.
7. Flat Iron Steak
Underrated and underestimated, the flat iron steak has quietly earned a loyal following among steak enthusiasts who care about both flavor and nutrition. A 100-gram serving contains just 6 grams of fat and 20 grams of protein.
Sourced from the shoulder, this cut becomes incredibly tender once a tough connective seam is removed. Its fine grain and even cooking make it one of the most reliable lean steaks on any steakhouse menu.
8. Hanger Steak
Known as the “butcher’s steak” because butchers used to keep it for themselves, the hanger steak is a rare and flavorful lean cut that not every steakhouse carries. There is only one per animal, making it a genuinely special find.
Suspended from the diaphragm between the rib and loin, this muscle does very little work, resulting in a tender, deeply flavored bite. Cook it no more than medium to preserve its natural richness.
9. Skirt Steak
Skirt steak carries an intense, almost aggressive beef flavor that makes it one of the most exciting lean cuts to order at a steakhouse. Despite its bold taste, it stays relatively low in fat compared to fattier options like ribeye.
Coming from the diaphragm area, it has a long, flat shape with a loose grain that soaks up marinades like a sponge. Slice it thin against the grain and every bite stays tender and satisfying.
10. Strip Steak (New York Strip)
The New York strip is a steakhouse staple that balances a satisfying chew with a leaner fat content than many diners expect. Trimming the outer fat cap before eating drops the total fat count considerably.
Cut from the short loin, this steak delivers a firmer texture than tenderloin but rewards with a richer, more complex beef flavor. Asking your server to have the fat trimmed is a simple, smart move for a lighter meal.
11. T-Bone Steak (Small Tenderloin Side)
A T-bone steak is actually two cuts in one, separated by a T-shaped bone: a strip steak on one side and a smaller tenderloin on the other. Focusing on the tenderloin portion gives you the leanest and most tender bites on the plate.
Many steakhouse guests don’t realize they can simply eat more from the tenderloin side to keep their meal lighter. It’s a clever strategy for enjoying a classic cut without overdoing the fat intake.
12. Coulotte Steak (Top Sirloin Cap)
Popular in Brazilian steakhouses, the coulotte — also called the top sirloin cap — is a cut that flies under the radar in many American restaurants but deserves serious attention. It offers a tender, flavorful bite with a lean fat profile.
The thin fat cap on top bastes the meat as it cooks, adding moisture without dramatically raising the fat content. Trim it after cooking and you’re left with a lean, juicy steak that punches well above its weight.
13. Petite Sirloin Steak
Smaller in size but big in flavor, the petite sirloin is a lean, affordable cut that often gets overlooked on steakhouse menus in favor of flashier options. It comes from the bottom of the sirloin area, where the muscles are well-exercised and naturally low in fat.
Because it’s compact, it cooks quickly and evenly over high heat. Ordering it medium-rare keeps the center juicy and prevents the leaner meat from becoming dry or tough on the plate.
14. Denver Steak
Carved from the chuck primal — an area usually associated with tougher, fattier cuts — the Denver steak is a pleasant surprise for anyone expecting the worst. Butchers discovered this specific muscle is naturally more tender and leaner than its neighbors.
With a rich flavor profile and a relatively modest fat content, it’s become a favorite at farm-to-table steakhouses. Cooking it over high heat and letting it rest before slicing makes every bite noticeably more juicy and flavorful.
15. Bavette Steak (Sirloin Flap)
Bavette is French for “bib,” and this sirloin flap cut wears the name proudly with its loose, beefy grain and satisfying chew. Though not as widely known in the U.S., it’s a beloved cut in European steakhouse culture for good reason.
Lean and full of flavor, bavette responds brilliantly to a simple salt-and-pepper seasoning before hitting a screaming-hot grill. Resting the meat for a few minutes after cooking lets the juices redistribute for a noticeably better bite.
16. Chuck Eye Steak
Sometimes called the “poor man’s ribeye,” the chuck eye steak shares a border with the ribeye on the cow — which means it picks up some of that famous flavor without all the extra fat. It’s one of the most budget-friendly lean options at a steakhouse.
The key is cooking it correctly: high heat, short time, and a proper rest afterward. Done right, it delivers a surprisingly rich and meaty experience that rivals pricier cuts on the menu.