20 Healthiest Steaks You Should Order At Steakhouses

Steakhouses can be a minefield when you are trying to eat healthy, but the right cut makes all the difference. You will still get bold flavor, satisfying protein, and that craveable char without blowing your goals.

I will help you spot the lean winners and order them like a pro, from portion sizes to smart sides. Let us dig in so your next steak dinner tastes amazing and feels good too.

1. Filet Mignon (6 ounces)

You want indulgence without regret, and a six-ounce filet mignon delivers. It is naturally lean, tender, and portion controlled, keeping calories and saturated fat in check while packing high quality protein.

Ask for it grilled or broiled with salt, pepper, and a squeeze of lemon.

Skip heavy sauces and choose vegetables or a simple salad as sides. Medium rare preserves juiciness, so you will not need rich add-ons.

Pair with a baked potato and olive oil instead of sour cream, and you have a balanced, satisfying plate.

2. Top Sirloin (8 ounces)

Top sirloin brings big steakhouse flavor with modest fat, making it one of the best value healthy picks. An eight-ounce portion is generous yet manageable for protein goals.

Ask for a dry rub and a high heat sear to keep it juicy without extra oil.

Chimichurri adds brightness with herbs and acid instead of heavy cream. Choose double vegetables and skip the bread basket if you are watching carbs.

You will leave satisfied, not stuffed, and still on track.

3. Strip Steak, Center Cut (6 ounces)

A center cut strip steak trimmed of external fat lands squarely in the lean camp. Six ounces keep calories in line while delivering classic steak chew and flavor.

Request minimal added butter and a simple seasoning blend to highlight the beef.

Pair with grilled vegetables and a side salad for fiber and color. If sauces tempt you, choose salsa verde or mustard based options.

You will enjoy that signature strip bite without the usual heaviness many steakhouse plates bring.

4. Flank Steak (6 ounces)

Flank steak is naturally lean and shines when sliced thin against the grain. A six-ounce plate offers depth of flavor with fewer calories than fattier cuts.

Ask for a citrus-herb marinade and a quick sear to keep it tender and lively.

Pair with fajita style peppers and onions for color, crunch, and fiber. Skip tortillas if you want to keep carbs lower.

You will get smoky satisfaction, restaurant flair, and a plate that aligns with your goals.

5. Hanger Steak (6 ounces)

Hanger steak packs big beefy flavor with moderate fat when trimmed properly. Keep it to six ounces, and ask for a simple salt, pepper, and garlic rub.

High heat and a quick rest yield tenderness without heavy sauces.

Balance the richness with a peppery arugula salad, lemon, and shaved Parmesan. A drizzle of olive oil is often enough to finish.

The result is a restaurant-level plate that tastes indulgent yet stays friendly to your nutrition targets.

6. Bison Sirloin (6 ounces)

Bison sirloin is leaner than beef and delivers plenty of protein with a clean, slightly sweet flavor. Order six ounces to keep portions balanced.

Ask for it grilled with minimal oil and seasoned simply to appreciate the meat’s natural taste.

Choose roasted root vegetables and a mustard based sauce to keep calories reasonable. Bison cooks quickly, so medium rare helps preserve juiciness.

You will enjoy a change of pace steak that feels lighter while still deeply satisfying.

7. Petite Sirloin (6 ounces)

A petite sirloin gives you the steakhouse experience in a smart, portion controlled package. It is lean, flavorful, and easy to pair with light sides.

Ask for it cooked medium rare with a dry rub and no finishing butter.

Steamed green beans, a simple salad, or roasted mushrooms add fiber and umami without heavy calories. If you want sauce, choose salsa verde or a peppercorn sauce on the side.

You will get the satisfaction you crave minus the excess.

8. Tri Tip (6 ounces)

Tri tip is a West Coast favorite that balances flavor and leanness. A six-ounce portion offers ample protein and a pleasantly firm bite.

Request Santa Maria style seasoning and a hot sear, then let it rest for juicy slices.

Pair with grilled asparagus and a bright salsa to keep the plate fresh. Skip buttery sides and opt for vinegar based slaws.

You will enjoy smoky, peppery notes and a steak that feels substantial without weighing you down.

9. Eye of Round (6 ounces)

Eye of round is ultra lean, so it rewards careful cooking. Order six ounces, and ask for thin slicing and medium rare to preserve tenderness.

A rosemary garlic rub adds aroma without calories.

Complement with roasted tomatoes or a side of spinach for acidity and iron. Avoid heavy gravies that can overshadow the delicate flavor.

You will get a budget friendly, protein packed choice that stays aligned with a lean eating plan.

10. Bavette Steak (6 ounces)

Bavette, or flap steak, brings bold beefiness with moderate fat and great texture. Keep it to six ounces and request a high heat sear.

Slice across the grain to maximize tenderness and mouthfeel.

Chimichurri or citrus salsa keeps flavors bright without cream. Choose grilled corn or peppers for a colorful, fiber rich plate.

You will walk away satisfied, energized, and not weighed down by excess richness or heavy sides.

11. Skirt Steak (6 ounces)

Skirt steak is flavorful and thin, which helps with portion control and quick cooking. A six-ounce serving provides satisfying protein and that irresistible char.

Ask for a lime and garlic marinade and a fast sear.

Serve with pico de gallo, grilled onions, and extra lime instead of buttery toppings. If you want starch, choose black beans for fiber.

You will enjoy bright, zesty flavors and a steak experience that hits hard without heavy calories.

12. Chuck Tender (6 ounces)

Chuck tender, sometimes called mock tender, is a lean cut that benefits from careful cooking. Order six ounces and request medium rare with a brief rest.

A thyme and black pepper rub adds depth without added fat.

Roasted mushrooms bring savory umami that complements the beef. Ask for a light jus on the side and skip butter finishes.

You will get steakhouse satisfaction with strong flavor and a sensible nutrition profile.

13. Sirloin Cap (Coulotte) (6 ounces)

Sirloin cap, or coulotte, offers rich flavor with manageable fat when trimmed. Keep it to six ounces and ask to have most external fat removed.

A simple salt and pepper crust and hot grill give a satisfying char.

Broccolini with lemon keeps things bright and light. Skip béarnaise and opt for salsa verde if you want sauce.

You will enjoy a steak that tastes luxurious while aligning with sensible eating choices.

14. Flat Iron Steak (6 ounces)

Flat iron is tender and relatively lean, making it a smart pick for balanced eating. Six ounces is plenty, especially when paired with vegetables.

Ask for a quick sear and no butter baste to keep calories in check.

Chimichurri adds herby brightness without heaviness. Roasted cauliflower brings fiber and satisfying texture.

You will leave happy with steakhouse flavor and a plate that supports your goals.

15. Top Round (London Broil) (6 ounces)

Top round, often served as London broil, is very lean and benefits from marinating. Order six ounces and ask for thin slicing across the grain.

A soy citrus marinade adds flavor without loads of fat.

Request steamed broccoli and a small baked potato with olive oil. A light pan sauce on the side lets you control portions.

You will get classic steak satisfaction with a clean, focused nutrition profile.

16. Petite Tender (Teres Major) (6 ounces)

The petite tender mimics filet texture at a friendlier price and lean profile. Six ounces keep it satisfying and smart.

Ask for a simple sear with salt and cracked pepper, no heavy butter finish.

Roasted carrots add sweetness and color, while grainy mustard provides zip without cream. Medium rare protects tenderness so you will not need extra sauces.

You will enjoy a refined steak experience that fits a lighter approach.

17. Venison Loin (6 ounces)

Venison loin is ultra lean with an elegant, clean flavor. A six-ounce serving provides ample protein with fewer calories than many beef cuts.

Ask for juniper or rosemary seasoning and a quick sear.

Pair with roasted beets or seasonal vegetables and keep sauces fruit forward and light. Medium rare keeps it tender without added fats.

You will experience steakhouse sophistication while staying on the healthier side of the menu.

18. Grass Fed Sirloin (6 ounces)

Grass fed sirloin tends to be leaner with a distinct mineral rich flavor. Order six ounces and request a simple salt and pepper treatment.

A quick sear and rest keep juices inside without heavy butter.

Pair with mixed greens, tomatoes, and olive oil for a Mediterranean tilt. Skip creamy dressings and go for vinaigrette.

You will get nutrient dense beef with clarity of flavor and a plate that supports your health goals.

19. Center Cut Tenderloin Medallions (6 ounces)

Center cut tenderloin medallions offer precise portion control and signature tenderness. Six ounces across several medallions feels abundant yet balanced.

Ask for a pepper crust and a clean sear without butter finishes.

Roasted asparagus adds fiber and freshness, while lemon brightens everything. Skip béarnaise and choose a red wine reduction on the side if desired.

You will enjoy a premium steak experience that aligns with a lighter, intentional approach.

20. Picanha, Trimmed (6 ounces)

Picanha is flavorful, and trimming the fat cap makes it a smarter choice. Keep it to six ounces and ask for a straightforward salt rub and high heat grill.

The result is juicy slices with satisfying chew.

Pair with Brazilian style vinaigrette salsa and grilled onions for brightness. Skip creamy sides and choose greens or beans.

You will capture that churrasco vibe while keeping your plate aligned with healthier intentions.