Updated: Nov 21, 2020
Originally by Mike Simone - Men's Journal - Edited by me.
There are few things better than a perfectly cooked slab of juicy steak or a burger.
Red meat is packed with protein, which is critical for muscle growth and recovery. It’s also high in iron and vitamin B-12, which boosts the immune system and keeps red blood cells healthy. Now that we know that dietary cholesterol has no impact whatsoever on blood cholesterol - avoiding fattier meat is no longer required. So here’s a handy list of superstar steaks that you don’t have to feel guilty for indulging in once the craving hits.
Sirloin tip side steak
Taken from the sirloin tip or the top of the round. Very lean, but still holds flavor.
Calories 206; Fat 5.4g; Saturated Fat 2.06g; Protein 39g
Top round steak
Cut from the hip (part of the round) and considered flavorful and more tender than other cuts from the round.
Calories 240; Fat 7.6g; Saturated Fat 3g; Protein 36.9g
Eye of round steak
Similar to the cuts taken from the tenderloin, but tougher and less juicy.
Calories 276; Fat 7g; Saturated Fat 2.4g; Protein 49.8g
Bottom round steak
Taken from the outer park of the round that is a well exercised area of the animal. The meat tends to be tough and typically needs marinating.
Calories 300; Fat 11g; Saturated Fat 3.8; Protein 47.2g
Has good flavor, but can be tough, so typically needs marinating.
Calories 316; Fat 10.6g; Saturated Fat 4g; Protein 51.6g
Very flavorful, but can be fibrous and chewy
Calories 240; Fat 12g; Saturated Fat 3.8g; Protein 33g
Filet mignon (Chateaubriand or tenderloin)
The most tender and sought-after of all cuts of beef.
Calories 348; Fat 16g; Saturated Fat 6g; Protein 48g
Very expensive and flavorful. Cut from the choice tenderloin.
Calories 346; Fat 16.4g; Saturated Fat 6.6g; Protein 46.2g
Also known as a flank steak. Taken from the plate or chest of the cow, it’s known for its flavor over tenderness.
Calories 348; Fat 17.2g; Saturated Fat 6.6g; Protein 45.4g
New York strip steak
Very tough cut of meat taken from the T-bone area.
Calories 360; Fat 18g; Saturated Fat 6g; Protein 46g
A cut from below the porterhouse. Its high fat content means that it stays tender while cooking.
Calories 376; Fat 25.6g; Saturated Fat 10.6g; Protein 33g
Rib-eye steak (rib roast, prime rib)
The crème de la crème of steaks. Very marbled cut, which means it’s flavorful and stays tender while cooking.
Calories 466; Fat 37.6g; Saturated Fat 15g; Protein 30g