Nutrition Diet: What's the fattiest cut of steak?

October 24, 2025 •

5 min read

According to the USDA, a standard 3-ounce serving of boneless ribeye steak can contain around 20 grams of fat, making it a strong contender for what's the fattiest cut of steak?. This generous fat content, known as marbling, is the secret behind its legendary flavor and juicy texture.

Quick Summary

The ribeye is widely considered the fattiest common cut of steak, prized for its high marbling which delivers rich flavor and tenderness. Other fatty options include Wagyu and prime cuts that boast significant intramuscular fat, influencing taste and nutritional content.

Key Points

Ribeye is the Fattiest Common Cut: The ribeye is widely considered the fattiest common cut of steak, known for its significant marbling that delivers rich, buttery flavor.
Marbling is Key: Intramuscular fat, or marbling, melts during cooking to keep the steak juicy and tender, contributing significantly to its taste.
Wagyu Offers Ultimate Fat: Wagyu beef is in a class of its own, with genetics that produce extremely high levels of marbling for an unparalleled, melt-in-your-mouth experience.
Fatty Cuts Need Specific Cooking: High-heat searing, grilling, or reverse searing are ideal methods for fatty cuts to render the fat and create a delicious crust.
Saturated Fat Requires Moderation: While fatty steaks provide valuable nutrients like protein and iron, their high saturated fat content means mindful portion control is important for a balanced diet.
Fat Adds Flavor: The fat content in a steak is directly responsible for much of its characteristic taste and richness, making fattier cuts a decadent choice for special occasions.

The Champion of Fat: The Ribeye Steak

When it comes to the most consistently fatty and flavorful steak cut available in a typical grocery store or butcher shop, the ribeye is the undisputed champion. Cut from the rib section, this steak is celebrated for its abundant intramuscular fat, known as marbling. This intricate webbing of fat within the muscle melts as the steak cooks, infusing the meat with moisture and a buttery, rich flavor that is highly prized by steak enthusiasts. The characteristic 'eye' of fat in the center and the rich fat cap contribute to its succulent texture and robust, beefy taste. Whether served as a thick-cut, bone-in tomahawk or a simple boneless slice, the ribeye’s defining feature is its high fat content.

Beyond the Ribeye: Other Fatty Steak Cuts

While the ribeye is a classic, other cuts of beef are also well-known for their fat content, albeit in different forms and concentrations.

Wagyu Beef

For the ultimate expression of fattiness, Wagyu beef, a breed of cattle from Japan, sets a different standard altogether. Wagyu cattle are genetically predisposed to have exceptionally high levels of intramuscular fat. The marbling in A5-grade Wagyu is so intense that the meat appears more white than red, delivering a melt-in-your-mouth richness that is incomparable to other types of beef. This exceptional fat content comes with a premium price tag and is a decadent, celebratory meal rather than a regular staple.

Porterhouse and T-Bone

These two cuts are essentially two steaks in one, separated by a T-shaped bone. They contain a strip steak on one side and a section of the tenderloin on the other. The strip steak portion of the cut is significantly fattier than the tenderloin, offering a moderate to high fat content overall. A porterhouse is a larger cut with a more generous portion of tenderloin compared to a T-bone.

New York Strip

The New York Strip, or striploin, has a moderate amount of marbling but is most identifiable by the distinct strip of fat that runs along one edge. This provides a great balance of juicy flavor and satisfying chewiness, making it a popular steakhouse choice for those who want a robust beefy taste without the overwhelming richness of a ribeye.

The Nutrition and Science of Steak Fat

While high fat content is often associated with indulgence, it's also worth noting the nutritional composition. The fat in beef is a mix of saturated and unsaturated fats, and recent research has shown that a significant portion of the saturated fat in beef can be beneficial. In moderation, fatty cuts of steak are an excellent source of high-quality protein, iron, zinc, and B vitamins like B12. However, portion control is key, especially for those monitoring their saturated fat intake for heart health.

Comparison Table: Fattier Cuts vs. Leaner Cuts

To put the fat content in perspective, here is a comparison of common steak cuts based on approximate nutritional values per 3.5-ounce (100g) serving of cooked, lean and fat, trimmed beef, where available.


Cut	Approx. Total Fat (g)	Approx. Saturated Fat (g)	Approx. Calories
Ribeye	22	9	291
Chuck Eye	19.6	8.7	277
Porterhouse (Strip side)	20	6	280
Top Sirloin	5	-	219 (for 3oz)
Eye of Round	4	-	363 (for 8oz)

Note: Nutritional values can vary based on the specific cut, trimming, and preparation method.

Cooking Methods for Fatty Steaks

The high fat content in a ribeye or other fatty cut means it requires specific cooking techniques to maximize its potential. The fat cap and marbling are essential to the cooking process, adding flavor and preventing the meat from drying out. High-heat methods like grilling, pan-searing, or broiling are ideal for rendering the fat and achieving a flavorful, caramelized crust. A popular technique for thicker cuts is the reverse sear, where the steak is cooked low and slow to near doneness, then finished with a quick, high-heat sear. The rich, beefy flavor of these cuts means they require minimal seasoning, often just salt and pepper.

Culinary Indulgence and Mindful Consumption

While fatty steaks like the ribeye can be a delicious treat, mindful consumption is key to a balanced diet. Enjoying these cuts in moderation and pairing them with healthier side dishes, such as steamed vegetables and whole grains, is a great strategy. Choosing a smaller portion size, like the USDA recommended 3 to 3.5 ounces, is another effective way to manage fat and calorie intake. The high protein and fat in these cuts can promote satiety, helping you feel full and satisfied for longer periods. Instead of a constant diet staple, see these fattier cuts as an occasional culinary indulgence to be savored for their unmatched flavor and tenderness.

Tips for Cooking Fatty Steaks

Season Simply: With so much natural flavor from the fat, a high-quality salt and freshly cracked pepper are often all you need.
Get a Good Sear: High heat is crucial for developing a flavorful crust and rendering the fat. Use a cast-iron skillet or grill.
Rest the Meat: After cooking, let the steak rest for 5-10 minutes to allow the juices to redistribute, ensuring every bite is moist and tender.
Slice Against the Grain: For optimal tenderness, always slice fatty cuts against the muscle grain.
Use a Thermometer: To avoid overcooking, especially with forgiving fatty cuts, use an instant-read meat thermometer.

Conclusion: Savoring Flavor and Mindful Nutrition

Ultimately, the answer to what's the fattiest cut of steak? is the ribeye for a readily available option, with Wagyu representing the most extreme example. These fatty cuts deliver a superior flavor and texture that comes directly from their high level of marbling. While they are a nutritional powerhouse, providing essential protein, vitamins, and minerals, their enjoyment should be tempered with an awareness of their caloric density and saturated fat content. Whether you're a seasoned chef or a home cook, understanding the fat profile of your steak can elevate your cooking and help you make informed decisions about your diet. Embrace the rich flavor of a fatty steak as a special treat and a reminder of the simple pleasures of good food. You can read more about beef nutrition and cooking methods at reputable sources like Beef. It's What's For Dinner..

Frequently Asked Questions

Marbling refers to the intramuscular fat—the thin, web-like streaks of fat distributed within the muscle fibers of the steak. A fat cap is a larger, thicker layer of fat on the exterior of the cut.

While ribeye contains significant fat and saturated fat, it's not inherently unhealthy when consumed in moderation. It also provides high-quality protein, iron, and zinc. Portion control is key, especially for those monitoring their fat intake for heart health.

Cooking fatty steaks with high-heat methods like grilling or pan-searing helps render the fat, infusing the meat with flavor and creating a delicious, crispy crust. The rendered fat also helps keep the steak juicy.

Grass-fed ribeye generally has a lower overall fat content than its grain-fed counterpart. It also tends to contain higher levels of omega-3 fatty acids, which have anti-inflammatory benefits.

Besides ribeye, other fatty cuts include Wagyu beef (known for intense marbling), Porterhouse and T-bone (featuring both tenderloin and a fattier strip), and the New York Strip (with its signature fat cap).

Trimming the exterior fat cap and larger pockets of fat will reduce the overall fat content, but it will not remove the intramuscular marbling that defines the cut. A trimmed ribeye will still be fattier than naturally lean cuts like top sirloin.

To enjoy fatty steaks mindfully, focus on portion control by sticking to a smaller serving size (e.g., 3-4 ounces). Pair the steak with plenty of fiber-rich vegetables and a modest portion of healthy carbohydrates to create a balanced, satisfying meal.