In this post I am going to talk about the leanest cuts of steak and some of the best ways to cook red meat.
I always think about how much fun I’ve had over the years sitting by the grill at BBQs with family and friends, braving the smoke from the charcoal fire to tend to the meat, and be the first to taste the wonderful offerings of grilled food.
What are the Leanest Cuts of Steak?
A lean cut of beef is defined as having less than 10 grams of fat, and less than 95 milligrams of cholesterol per 100 grams, with less than 4.5 grams of saturated fat.
These steaks might not have all the fatty flavor of a rib eye steak, with more total fat, but cooked the right way will still provide a delicious flavor to be savored.
The best way to cook steak is always in a cast-iron skillet for the tastiest flavor!
If you’re in the market for one, check out this fantastic list of cast-iron skillets.
Let me show you how to make the leanest cuts of steak tasty!
1. Sirloin Tip Steak
This cut of meat comes from the front part of the rear leg, often used for roasts, or ground beef, it’s also a good cut for a very lean piece of meat.
To cook, it’s important that the steak is at room temperature.
One hour and forty five minutes before you cook the steak, rub salt deeply into it on both sides, to help tenderize the meat.
How to Cook
Preheat oven to 375F (190ºC).
Grease an oven proof pan with a little oil and put over high heat.
Once hot put the steak in the pan to brown, this will take one to three minutes at the very most.
Once brown turn the steak using tongs and place into the oven for about ten minutes for a medium rare steak, and three to four minutes more for a medium steak.
2. Top Round Steak
This steak is cut from the top of the rear leg, from around the bone.
This cut can be a bit tough given it is from a part of the cow that is worked.
Air dried, salted beef is made with this cut, that produces things like jerky.
London broil and Italian beef are made utilizing this lean meat.
How to Cook
The best way for this cut is a slow cooked method as a way to help tenderize the meat through the cooking process.
Simply brown both sides of the steak in oil on high heat, add salt and pepper and a small amount of liquid to the pan.
The liquid can be a broth of some kind.
Cover tightly with a lid, turn heat to low and cook slowly until done and tender.
3. Eye of Round Steak
Again, this cut is from the hind leg of the cow, and is found between the top round and the bottom round.
This is a very flavorful extra lean cut, and looks a bit like the tenderloin, but is tougher, and even a bit more lean.
Very often used as a whole roast, this cut of meat can also be sliced into steaks, or cubed for stew, or even kebabs.
How to Cook
As a steak this cut is best braised using the method above, and can also benefit from a slow cooking method, utilizing the gravy for serving with mashed potatoes, and other steamed vegetables.
Or once cooked and tender the steak can be cut into strips and added to a stir fry.
4. Bottom Round Steak
This cut, as the name suggests, is from the bottom part of the round cut that comes from the hind leg of the cow.
This piece of meat is again often used for a roast, cooked slow, then thinly sliced.
The fat content in this cut is very low, and therefore will have less flavor than cuts with visible fat to them.
How to Cook
Preheat oven to 300ºF (200ºC).
Brown the steak on all sides in a pan on the stove top.
Wrap the hot steak in foil with garlic butter and bake for fifteen to twenty minutes.
Remove from the oven, slice into thin strips and serve with juices and butter from the foil.
5. Top Sirloin Steak
The top sirloin is cut from the primal loin just below the tenderloin, while not as flavorful or tender as the tenderloin, the top sirloin is a great one for grilling.
Top sirloin is different to sirloin in that the bone and bottom round muscles have been removed.
How to Cook
Marinate steak with your favorite marinade, preferably overnight, but at least two hours to help tenderize the meat.
Preheat grill to 500ºF (260ºC).
Make sure steak has been allowed to reach room temperature before grilling.
Remove from marinade, add salt and pepper, and place on the hot grill until juices start to bubble on the top.
Flip once using tongs and cook until you reach your level of preferred doneness.
At least to an internal temperature of 145ºF (63ºC) for safety reasons.
I hope you found this useful and will now enjoy the leanest cuts of steak!