Lean vs Fatty Steak: Which One is Better?
Ah, steak. That glorious slab of sizzling satisfaction, the jewel of the grill, the reason some of us own cast iron pans. But once you’ve decided it’s a steak night (a decision we wholeheartedly support), the next dilemma arises. Do you want it lean or fatty?
Some swear by lean cuts– clean, protein-rich, and great for that “new me” lifestyle. Others? They’ll take their ribeye marbled, juicy, and unapologetically indulgent. So which is actually better? Let’s chew on that.
What Is Lean Steak?
Lean steaks are cuts that contain less fat (particularly saturated fat) and more protein per gram. They’re often the go-to for gym-goers, calorie-counters, or anyone trying to keep things on the lighter side.
Common lean cuts include:
- Sirloin
- Filet mignon (aka tenderloin)
- Top round
- Flank steak
- Strip steak (select-grade or trimmed)
Why choose lean?
- Lower in calories: Less fat = fewer calories.
- High in protein: Excellent for muscle-building and staying full.
- Heart-friendly: Lower in saturated fat, which is linked to heart health when consumed in moderation.
- Ideal for quick, clean cooking: Grilled sirloin with a side of veggies? Yes, chef.
The downside? Lean cuts can be, well, a little too lean. Without fat, you risk dryness if overcooked—and let’s be honest, no one dreams of chewing through a steak like it’s an old boot.
What Is Fatty Steak?
Now we’re entering flavour territory. Fatty cuts are marbled with intramuscular fat that melts during cooking, bathing the meat in glorious flavour and tenderness.
Notable fatty cuts:
- Ribeye
- Chuck eye
- Skirt steak (especially the outside skirt)
- Denver steak
- Picanha
- Porterhouse (strip side)
- Ribeye cap (spinalis dorsi—thank us later)
Why choose fatty?
- Unbeatable flavour: Fat is flavour, full stop.
- Tender and juicy: The marbling keeps things moist.
- Perfect for slow-cooking or roasting: Fat breaks down slowly, enriching the entire dish.
- Restaurant-quality indulgence: It’s what your favourite steakhouse is likely serving.
Of course, it comes at a cost– more calories, more saturated fat, and often a bit more cash. But for steak night? Worth every buttery bite.
So… which is better? Well, it depends on the frequencies. If you’re eating steak five nights a week (bless your heart and your cholesterol), lean cuts may be your friend. They’re cleaner, lighter, and kinder on the waistline.
But for the experience– a celebration, date night, or simply because you deserve it, fatty steaks offer a texture and taste that can’t be replicated. Just remember that variety is the spice of life. Have your grilled sirloin one day, and your marbled ribeye the next.
Can’t Decide? Try Them All at Lawry’s
If you’re craving steak in Jakarta and want to explore the full spectrum of carnivorous delight, Lawry’s The Prime Rib Jakarta is your one-stop shop. As one of the top destinations for fine dining in Jakarta, Lawry’s serves both lean and indulgent cuts, each prepared to perfection.
Fancy something rich? Go for the Diamond Jim Brady Cut (a glorious 650g of bone-in prime rib), or the Beef Bowl Double Cut if you’re feeling heroic. Prefer to keep it light? The Jakarta’s Cut (170g) gives you the prime rib experience without needing a nap afterward.
With a menu that balances indulgence and elegance, you can browse Lawry’s menu to find your perfect match lean or fatty. And yes, there’s Mac & Cheese if you’re really going all in.
The debate between lean and fatty steak isn’t about right or wrong, it’s about mood, moment, and taste. So the next time you’re wondering which to pick, why not try both at Lawry’s The Prime Rib Jakarta? With seating for up to 200 and an easy booking option, it’s the perfect place to put this debate to rest!
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