12 Healthiest Steak Options You Must Order At Steakhouses
Steakhouse dining doesn’t have to derail your health goals, in fact, with the right choices, it can support them. I’ve spent years learning how to strike the perfect balance between indulgence and nutrition at my favorite steakhouses.
It turns out, the right cut of beef can be a nutritional powerhouse, offering high-quality protein, iron, zinc, and other essential nutrients, all without piling on excessive calories or unhealthy fats. The key is knowing what to order.
These twelve steak options not only satisfy your craving for bold, juicy flavor but also help keep your wellness journey steady, satisfying, and guilt-free.
1. Filet Mignon: The Lean Luxury
I fell in love with filet mignon during my first anniversary dinner. This buttery-soft cut comes from the tenderloin, a muscle that does minimal work, resulting in exceptional tenderness and surprisingly low fat content.
A 6-ounce serving packs an impressive 47 grams of protein with just 19 grams of fat and about 380 calories.
The rich, mild flavor means you won’t need heavy sauces. Ask for it grilled with simple seasonings and pair with steamed vegetables instead of creamy sides. Your taste buds and waistline will thank you!
2. Top Sirloin: Flavor Without the Fat
Last summer, I challenged a friend who insisted healthy steaks taste bland. Then I ordered him top sirloin. His eyes widened after the first bite of this boldly flavored yet remarkably lean cut.
A 6-ounce portion delivers robust beefy taste with just 250 calories and 6 grams of fat while packing 46 grams of muscle-building protein.
The firm texture stands up beautifully to grilling. Request it medium-rare to preserve moisture and tenderness. This cut proves healthy eating doesn’t mean sacrificing satisfaction!
3. Flank Steak: The Protein Powerhouse
My fitness trainer recommended flank steak years ago, and it’s been my go-to ever since. This flat, muscular cut from the abdominal region boasts an impressive nutritional profile that aligns perfectly with my training goals.
Just 3 ounces delivers a whopping 28 grams of protein with only 6 grams of fat! The distinctive grain and robust flavor make it unforgettable.
Marinating tenderizes this naturally leaner cut. Order it sliced against the grain (crucial for tenderness) and cooked medium-rare. Pro tip: many steakhouses offer this as “bavette” on their menu.
4. Eye of Round: The Calorie Counter’s Dream
During my weight loss journey, I discovered eye of round, the unsung hero of lean steaks. This humble cut from the rear leg might not get the spotlight, but smart diners know its secret. A 3.5-ounce portion contains just 4 grams of fat with an impressive 25 grams of protein!
The clean, straightforward beef flavor shines with simple preparation. Its compact muscle structure makes it incredibly satisfying to eat.
Request it cooked no more than medium and thinly sliced to maximize tenderness. Paired with grilled asparagus, it’s my guilt-free steakhouse hack!
5. Grass-Fed Ribeye: The Nutritional Upgrade
“You’re ordering ribeye on your health kick?” my friend gasped last month. I winked and specified grass-fed. While traditional ribeye has higher fat content, the grass-fed version transforms this indulgence into a nutritional powerhouse.
The marbling contains elevated levels of omega-3 fatty acids and conjugated linoleic acid (CLA), which may actually support metabolic health.
The distinctive grassy flavor profile signals its superior nutritional content. Order a smaller portion (6 ounces is perfect) and savor each bite slowly. The rich flavor means you’ll feel satisfied with less!
6. Bison Steak: The Red Meat Alternative
My skepticism about bison vanished after trying it at a Montana steakhouse three years ago. This game-changing alternative has 25-30% fewer calories than beef with significantly less saturated fat while maintaining high protein content.
The slightly sweeter, cleaner taste quickly won me over. Bison’s rich iron content gives it that satisfying red meat experience without the dietary downsides.
The gorgeous ruby-red color signals its exceptional nutritional density. Since it’s naturally leaner, order it medium-rare to prevent dryness. More steakhouses now offer this option as diners seek healthier red meat experiences.
7. Hanger Steak: The Butcher’s Secret
“The butcher’s cut” earned its nickname because meat cutters often kept this treasure for themselves! I discovered hanger steak at a small French bistro and immediately appreciated why it was once a closely guarded secret.
This uniquely textured cut delivers incredible flavor with relatively low fat content. The distinctive grain and robust taste eliminate the need for heavy sauces.
Chefs love it for its perfect balance of tenderness and character. Ask for it medium-rare with simple salt and pepper seasoning to let its natural qualities shine. Pairs beautifully with simple grilled vegetables for a complete, wholesome meal.
8. Venison Steak: The Lean Game Changer
My first venison experience at an upscale steakhouse completely transformed my understanding of game meats. This extraordinary alternative contains roughly half the calories and one-fifth the fat of beef while delivering comparable protein!
The rich, complex flavor has subtle earthy notes that pair beautifully with seasonal vegetables. Its deep burgundy color reflects its exceptional iron content and density of nutrients. Many health-conscious steakhouses now feature this sustainable option.
Request minimal cooking, rare to medium-rare maximizes its natural tenderness and prevents the leanness from becoming a textural disadvantage. A truly sophisticated healthy choice!
9. Flat Iron: The Marbled Marvel
“This can’t possibly be healthy,” I thought when my nutritionist recommended flat iron steak. The beautiful marbling seemed contradictory to my diet goals, but she explained the science behind this underrated cut. Flat iron comes from the shoulder but undergoes special butchering to remove tough connective tissue.
The result? A steak with the tenderness of filet mignon, flavor rivaling ribeye, but with significantly better nutritional stats than either.
The marbling is primarily monounsaturated fat, the heart-healthy kind found in olive oil. Order it medium-rare and skip the butter finish for maximum health benefits.
10. Ostrich Steak: The Poultry That Eats Like Beef
“Close your eyes,” the chef instructed as I tried ostrich for the first time. “Tell me what meat this is.” I guessed beef tenderloin, and was shocked to learn I was eating poultry! This extraordinary red meat alternative has revolutionized my steakhouse experiences.
Ostrich contains less fat than skinless chicken while delivering the satisfying flavor and texture of fine beef. Its deep red color comes from myoglobin, not fat, making it exceptionally lean yet flavorful.
The subtle sweetness pairs beautifully with fruit-based sauces. Order it medium-rare to medium for optimal texture and flavor.
11. Petite Filet: The Portion-Controlled Perfection
My weight loss journey taught me that portion control matters as much as what you eat. Enter the petite filet, my steakhouse salvation! At just 4-5 ounces, it delivers all the luxurious experience of filet mignon with approximately 300 calories.
The smaller portion encourages mindful eating while still providing around 35 grams of high-quality protein. The tenderness means each bite delivers maximum satisfaction, helping you eat slower and register fullness appropriately.
Many steakhouses now offer this size option specifically for health-conscious diners. Pair with double vegetables instead of a starch for the ultimate balanced plate!
12. Lamb Loin: The Mediterranean Alternative
My Mediterranean vacation inspired me to explore lamb as a steak alternative. The loin cut specifically offers a leaner profile than most lamb cuts while delivering exceptional tenderness and flavor complexity that beef simply can’t match.
Rich in conjugated linoleic acid (CLA) and omega-3 fatty acids, lamb loin supports healthy metabolism when consumed in moderation.
The distinctive flavor requires minimal seasoning, just herbs and garlic enhance its natural qualities perfectly. Ask for it medium-rare with the fat cap removed for the healthiest preparation. Many upscale steakhouses offer this sophisticated alternative for those seeking something beyond traditional beef.