Steak is one of those dishes associated with deluxe dinners and special occasions – for a good reason. Regardless of the cut, steaks offer a savory flavor that stands out.
The fattiest cuts of beef are more tender, while lean steaks, like a flank steak, offer flavor and a lower caloric intake. Both fatty and thin steaks are rich in the nutrients our bodies need, including iron, selenium, B6, B12, and zinc. The amount of fat in each cut varies, ranging from 10 grams to 40.
So, which one is the fattiest steak? Keep reading to find out.
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What’s the Fattiest Cut of Steak?
Most steak lovers will agree that fat is the source of flavor in any steak. However, there are numerous steak types, so which cut of steak has the most fat?
Also known as a rib roast or a prime rib steak, a ribeye comes from the cow’s ribs and consists of the same muscle that makes up the New York Strip.
People love ribeye steaks for their juicy texture and rich flavor, which come from their heavy marbling. In fact, ribeyes are the fattiest steak cuts on the market, with approximately 37.6 grams of fat and 15 grams of saturated fats.
The hearty fat layers throughout the cut allow it to retain its texture and juiciness, whether you decide to slow roast it in the oven or sear it on the stovetop. Ribeyes have approximately 460 calories and 30 grams of protein per steak.
2. New York Strip
The famous New York strip goes by several names: a sirloin tip in the U.K., a strip loin in Canada, and an old-fashioned strip steak in parts of the United States. Regardless of its name, the meat lies behind the prime rib of the cow and consists of muscles that don’t do much, making it exceptionally fatty and tender.
New York Strip steak also comes with a substantial amount of intramuscular fat content. While they don’t have as much marbling as a ribeye or T-bone steak, they still have enough to be juicy and delicious. The New York Strip steak has approximately 360 calories, 18 grams of fat, 6 grams of saturated fat, and 46 grams of protein.
The famous T-bone features a bone shaped like a “T” and two cuts of steak: a tenderloin and a New York strip. The New York strip makes up the biggest portion of the cut, while the tenderloin lines the short side of the bone area.
One of the best things about T-bone is that you get two fatty cuts in one. The downside is that these steaks vary in texture and cooking time, making it challenging for T-bone steaks to cook evenly.
Porterhouse steaks are similar to T-bones. They come from the same muscle, though butchers cut them from different sections. In the U.S., Porterhouse steaks must meet specific guidelines. For example, a Porterhouse steak must be at least ¼ inch thick, while a T-bone must be at least ½ inch thick.
A T-bone steak has approximately 376 calories, 25.6 grams of fat, 10.6 grams of saturated fat, and 33 grams of protein.
Tips for Cooking a Fatty Steak
If you prefer a fatty steak, you have several options to choose from. However, the quality of your steak ultimately comes down to how you cook it.
If you’re wondering how to cook a thick, fatty steak without under- or over-cooking it, follow these tips:
- Salt the steak at least 30 minutes in advance.
- Grill your steak over indirect heat for a perfect medium-rare finish.
- Use a meat thermometer to determine when it’s done (for example, aim for 130 degrees Fahrenheit for a rare steak, 140 degrees Fahrenheit for a medium-rare steak, 150 degrees Fahrenheit for a medium steak, and 160 degrees Fahrenheit for a well-done steak).
A Final Word
A thick, fatty steak takes longer to cook than a thinner one, but it is well worth the wait. Now that you know which cut is the fattiest steak, choose one or more cuts to enjoy at a beautiful lunch or dinner with family and friends.
For more information, expert guides, or reviews on all things grilling, check out our Steak Revolution blog.