There are few things better than a perfectly cooked slab of juicy steak. The only thing that might come between a man and his beef are the negative effects that red meat, in all its marbled-with-fat and butter-basted glory, has on your heart and your waistline. But that doesn't mean you should ditch steak altogether. Red meat is packed with protein, which is critical for muscle growth and recovery. It's also high in iron and vitamin B-12, which boosts the immune system and keeps red blood cells healthy. So here's a handy list of superstar steaks that you don't have to feel guilty for indulging in once the craving for a slab of bloody meat hits. Whether it’s a dinner out at your favorite restaurant or a cookout at home with the fellas, here are the cuts of juicy greatness you can put on your plate—as well as the ones to bail on at the butcher shop. Note: The American Heart Association recommends limiting lean meat, poultry and seafood consumption to six ounces per day*. The USDA defines an extra-lean cut of beef as a 3.5-ounce serving (about 100 grams) that contains fewer than 5 grams total fat, 2 grams of which are saturated fat, and 95 milligrams of cholesterol. STEAK STARS: The leanest cuts of beef**


Sirloin tip side steak
Taken from the sirloin tip or the top of the round. Very lean, but still holds flavor.
206 5.4g 2.06g 39g

Top round steak
Cut from the hip (part of the round) and considered flavorful and more tender than other cuts from the round.
240 7.6g 3g 36.9g

Eye of round steak
Similar to the cuts taken from the tenderloin, but tougher and less juicy.
276 7g 2.4g 49.8g

Bottom round steak
Taken from the outer park of the round that is a well exercised area of the animal. The meat tends to be tough and typically needs marinating.
300 11g 3.8g 47.2g

Top sirloin
Has good flavor, but can be tough, so typically needs marinating.
316 10.6g 4g 51.6g


  SINFUL SLABS: These cuts pack an unhealthy calorie and fat punch**



Flap steak
Very flavorful, but can be fibrous and chewy.
240 12g 3.8g 33g

Filet mignon (Chateaubriand or tenderloin)
The most tender and sought-after of all cuts of beef.
348 16g 6g 48g

Porterhouse steak
Very expensive and flavorful. Cut from the choice tenderloin.
346 16.4g 6.6g 46.2g

Skirt steak
Also known as a flank steak. Taken from the plate or chest of the cow, it’s known for its flavor over tenderness.
348 17.2g 6.6g 45.4g

New York strip steak
Very tough cut of meat taken from the T-bone area.
360 18g 6g 46g

T-bone steak

A cut from below the porterhouse. Its high fat content means that it stays tender while cooking.
376 25.6g 10.6g 33g

Rib-eye steak (rib roast, prime rib)
The crème de la crème of steaks. Very marbled cut, which means it's flavorful and stays tender while cooking.
466 37.6g 15g 30g

Nutritional facts provide by ------ *Based on a 2000-calorie diet. **Nutrition information for a six-ounce serving