What are the leanest cuts of steak?

Here are some of the leanest cuts of steak, ranked from leanest to least lean:

Leanest:

* Top Round: This cut is often used for roasts, but it can also be grilled or pan-fried. It's very lean and can be tough if not cooked properly.

* Sirloin Tip: This cut is also known as "top sirloin" and is a good value for the money. It's lean but still tender when cooked correctly.

* Flank Steak: This cut is flavorful and versatile, but can be tough. It's best marinated and cooked quickly over high heat.

* Round Tip: This is a more tender cut of round, often used for grilling. It's leaner than sirloin and has less marbling.

* Eye of Round: The most tender cut from the round, but still lean. It's best cooked slowly, like in a stew or pot roast.

Moderately Lean:

* Sirloin: This cut is often sold as a "New York strip" and is known for its rich flavor. It's less lean than the cuts above but still a healthy choice.

* Filet Mignon: This cut is the most tender and flavorful, but it's also the most expensive. It's leaner than ribeye but still has a good amount of marbling.

Least Lean:

* Ribeye: This cut is known for its rich marbling and buttery flavor. It's the most flavorful cut of steak, but it's also the least lean.

Important Note: The "leanness" of a steak can vary depending on the animal's breed, diet, and how it's raised.

Tips for Cooking Lean Steaks:

* Marinate: Marinating lean cuts of meat helps to tenderize them and add flavor.

* Cook Quickly: Lean steaks cook faster than those with more marbling, so don't overcook them.

* Use a Thermometer: Use a meat thermometer to ensure that your steak is cooked to your desired doneness.

* Rest the Steak: Let your steak rest for 5-10 minutes before slicing to allow the juices to redistribute.