Is Filet or Strip Leaner? A Definitive Steak Comparison

December 10, 2025 •

4 min read

On average, a trimmed 3-ounce serving of tenderloin steak, from which filet mignon is cut, contains less total fat and saturated fat than a similar portion of New York strip steak. This key nutritional difference is central to answering the question: is filet or strip leaner?

Quick Summary

Filet mignon is notably leaner than a New York strip steak because it comes from a less-used muscle, resulting in minimal marbling and exceptional tenderness but less fat-based flavor. The strip steak features more significant marbling, which yields a richer flavor and a more robust texture.

Key Points

Leanness: Filet mignon is the leaner cut, containing less total fat and saturated fat than a New York strip.
Origin: Filet comes from the inactive tenderloin muscle, while the strip comes from the short loin, which has more marbling.
Flavor: The strip's higher fat content and marbling give it a richer, beefier flavor compared to the filet's milder, buttery taste.
Tenderness: Due to its origin, filet mignon is significantly more tender than the New York strip.
Cooking: The strip steak is more forgiving to cook due to its fat content, whereas the lean filet requires more careful attention to prevent drying out.
Price and Availability: Filet mignon is typically more expensive due to its rarity and higher demand, while the strip is more accessible.

Understanding the Steak Cuts: Filet vs. Strip

When comparing the leanness of steak cuts, it's essential to understand where they originate from on the cow. Filet mignon is a cut from the tenderloin, a long muscle running along the spine that sees very little use. This inactivity results in exceptionally tender meat with very little fat. In contrast, the New York strip comes from the short loin, an area that is slightly more active. The strip steak is characterized by a strip of fat along one edge and intramuscular fat, known as marbling, throughout the meat. This difference in origin directly influences the fat content, tenderness, and flavor profile of each cut.

The Nutritional Breakdown: Filet vs. Strip

For those watching their fat intake, the nutritional profile is a critical consideration. The amount of fat can vary depending on the specific cut, trim, and grade of beef. However, general data shows a clear distinction. For consistency, let's examine nutritional information per a cooked, 3-ounce (85g) serving.


Feature	Filet Mignon (Tenderloin)	New York Strip (Top Loin)	Key Difference
Total Fat	approx. 7.6g	approx. 6-12g (varies)	Filet is consistently lower in fat.
Saturated Fat	approx. 3g	approx. 2.6-4.8g	Filet contains less saturated fat.
Protein	approx. 26g	approx. 23-26g	Protein content is very similar.
Tenderness	Extremely tender	Tender, but firmer	Filet is noticeably more tender.
Flavor Profile	Mild, buttery	Rich, beefy	The higher marbling in the strip adds flavor.

Why Filet Mignon is the Leaner Choice

The reason filet mignon is the leaner cut is simple anatomy. The tenderloin muscle is not weight-bearing, which means it develops very little connective tissue and stores minimal fat. This lack of fat is what contributes to the filet's signature, almost melt-in-your-mouth texture. The downside of this leanness, according to some steak connoisseurs, is a less intense beefy flavor compared to fattier cuts. This is why filet mignon is often served with rich sauces or wrapped in bacon to add more flavor.

The Flavor and Cooking of a New York Strip

In contrast, the New York strip is prized for its balance of tenderness, flavor, and price. The higher degree of marbling within the strip creates a richer, more robust flavor profile when cooked. As the fat melts, it bastes the meat from the inside, resulting in a juicy and flavorful steak. This extra fat also makes the strip steak more forgiving to cook than the lean filet. Because it is less prone to drying out, the New York strip can handle a wider range of cooking times and temperatures, making it a favorite for grilling, broiling, and pan-searing.

How to Choose the Right Steak for You

Selecting between a filet and a strip ultimately comes down to your personal priorities for your meal. Here are some guidelines to help you decide:

For the health-conscious: If your primary concern is minimizing fat and calories, the filet mignon is the clear winner. Ensure it is well-trimmed to maximize its leanness.
For the flavor-seeker: The New York strip's superior marbling provides a more intense, beefy flavor that many find more satisfying. If flavor is paramount, the strip is your choice.
For maximum tenderness: Nothing rivals the tenderness of a perfectly cooked filet mignon. If you want a steak so soft you can cut it with a fork, choose the filet.
For a forgiving cooking experience: If you are a novice cook or prefer less risk, the extra fat content in the New York strip makes it more forgiving and less likely to dry out.
For a high-end experience: Filet mignon is often considered a luxury cut due to its rarity and tenderness, making it the perfect choice for a special occasion meal.

The Final Verdict on Leanness

In the direct comparison of is filet or strip leaner, the filet mignon is the undisputed leaner steak. However, this leanness is directly tied to other characteristics like flavor and cooking ease. The New York strip's additional fat is what gives it a richer, more forgiving nature. Your best choice depends on whether you prioritize maximum tenderness and leanness (filet) or a balanced, beefy flavor with easier cooking (strip).

Conclusion

While both filet mignon and New York strip are premium steak cuts from the same general area of the cow, they offer distinct experiences due to their fat content. The filet is the leaner, more tender option, while the strip offers a richer, more flavorful profile thanks to its marbling. For a straightforward answer, the filet is leaner. But for the full picture, consider what you value most in a great steak.

Frequently Asked Questions

Filet mignon is generally more expensive than a New York strip. It is a rarer cut, coming from the tenderloin, which only makes up about 2% of the cow, driving up its cost.

Yes, filet mignon can be a healthy choice, especially when consumed in moderation. It is high in protein and is one of the leaner premium steak cuts, making it a good option for those monitoring their fat intake.

The New York strip typically has more flavor. The abundant marbling, or intramuscular fat, in the strip steak melts during cooking and infuses the meat with a rich, beefy taste that the leaner filet mignon lacks.

Because of its low fat content and tenderness, filet mignon is best cooked over high heat using methods like grilling or pan-searing. It should be cooked quickly to medium-rare or medium to avoid drying out.

The New York strip is a versatile steak that can be prepared in a variety of ways, including grilling, broiling, pan-searing, or smoking. Its fat content makes it forgiving to cook and helps it stay juicy.

Yes, generally speaking, a leaner steak like the filet mignon will have less fat-driven flavor compared to a marbled cut like the New York strip. The fat is what carries much of the flavor.

Filet mignon is widely considered the most tender cut of steak. It comes from a muscle that does very little work, making its texture incredibly soft.