What is the least fatty steak at Outback?

January 10, 2026 •

3 min read

According to Outback's own nutritional data, their smallest cut of Center-Cut Sirloin contains 20 grams of fat, but the Victoria's Filet Mignon is also a very strong contender. Determining what is the least fatty steak at Outback depends on the specific portion size and preparation method you choose for your meal.

Quick Summary

The leanest options at Outback are typically the Victoria's Filet Mignon and the Center-Cut Sirloin. Smaller portion sizes of these cuts offer a lower fat and calorie count, making them the healthiest choices. The final fat content can also be controlled by specifying no butter during preparation.

Key Points

Least Fatty Steaks: The 6-ounce Victoria's Filet Mignon and the 6-ounce Center-Cut Sirloin are the leanest steak options on the Outback menu.
Filet Mignon's Profile: The Filet is extremely tender with minimal marbling, resulting in a delicate, milder flavor and a very low fat content.
Sirloin's Characteristics: The Center-Cut Sirloin is a lean, hearty steak from the loin that offers a more robust, classic beef flavor.
Control Your Preparation: To minimize fat and calories further, ask for your steak to be cooked without butter or oil.
Beware of Fatty Cuts: Cuts like the Ribeye and Porterhouse contain significantly more fat and calories due to their generous marbling.
Choose Healthy Sides: Opt for sides like steamed vegetables or a plain baked potato instead of high-fat options or loaded potatoes.
Smallest Portions: Choosing the smallest available cut size, like the 6-ounce option, is key to controlling calorie and fat intake.

Comparing the Leanest Steaks at Outback

Choosing a low-fat steak at a restaurant like Outback Steakhouse involves understanding the cuts available and how they are prepared. While some steaks are naturally leaner, the final nutritional impact often depends on how you customize your order. The two primary candidates for the least fatty steak are the Center-Cut Sirloin and the Victoria's Filet Mignon.

Outback Center-Cut Sirloin

The Center-Cut Sirloin is prominently featured as a lean and flavorful option on the Outback menu. It is cut from the loin, a part of the cow that is naturally lower in fat compared to cuts like the Ribeye. It's available in several sizes, giving you control over your calorie and fat intake. For instance, the 6-ounce portion is the lightest, making it a good choice for calorie-conscious diners. To further reduce fat, you can request it be cooked without additional butter or oil, a technique sometimes referred to as 'dry grilled'.

Victoria's Filet Mignon

Outback's Victoria's Filet Mignon is another excellent choice for a lower-fat meal. This steak is known for being extremely tender, a quality that comes from it being a tenderloin cut with very little connective tissue and minimal fat marbling. The 6-ounce portion is a great option for those seeking a delicate, lean steak with a buttery-soft texture. Like the sirloin, you can minimize the fat content by ordering it without butter.

Other Steak Options and Alternatives

While the sirloin and filet are the top contenders, it is helpful to be aware of other items on the menu. Fattier cuts like the Ribeye, while prized for their rich, juicy flavor, contain significantly more fat and calories due to their generous marbling. Other menu items like grilled chicken or salmon offer a break from steak but can also be excellent low-fat protein sources when prepared properly. The key is to examine the entire menu, including how items are prepared.

Side Dishes and Preparation Methods

Your choice of steak is only part of the equation when it comes to a low-fat meal at Outback. The side dishes and cooking methods play an equally important role. For instance, a plain baked potato is a healthy side, but adding toppings like butter, cheese, and sour cream can drastically increase the fat and calorie count. Opting for steamed vegetables or a side salad with light dressing on the side is a much healthier choice. Additionally, specifying 'dry grilled' for your steak is a simple request that can substantially reduce the amount of unhealthy fat used in preparation.

Comparing Lean and Fatty Steak Cuts

Understanding the differences between cuts is essential for making an informed choice. Below is a comparison of Outback's 6-ounce Center-Cut Sirloin and 6-ounce Filet Mignon with the higher-fat 13-ounce Ribeye to illustrate the difference.


Feature	6 oz Center-Cut Sirloin	6 oz Victoria's Filet Mignon	13 oz Ribeye
Fat Content	20 grams	19 grams	78 grams
Calories	370	380	950
Tenderness	Hearty and full of flavor	Exceptionally tender and soft	Buttery and juicy
Marbling	Some marbling, leaner overall	Minimal marbling, very lean	Generous marbling
Flavor Profile	Classic, robust beef flavor	Delicate and mild	Rich and intense beef flavor

Making the Right Choice for Your Health Goals

Ultimately, the least fatty steak at Outback is a tie between the smallest portions of the Victoria's Filet Mignon and the Center-Cut Sirloin, with the filet having a slight edge in some nutritional data comparisons. However, the choice is not just about fat grams. The filet is incredibly tender but has a more delicate flavor, while the sirloin offers a heartier, beefier taste. Your personal preference, along with how the meal is prepared and what sides you choose, will determine the healthiest option for you. To make the best decision for your diet, it's always wise to ask your server for clarification on how your specific meal is prepared and to request minimal butter or oil. For more information on healthier dining, visit the Eat This, Not That! website.

Conclusion

When seeking the least fatty steak at Outback, the Victoria's Filet Mignon and the Center-Cut Sirloin are the two best options, especially in their smaller portion sizes. These cuts offer the classic steakhouse experience without the high fat and calorie count of richer, more marbled steaks like the Ribeye or Porterhouse. By pairing your lean steak with healthy sides like steamed vegetables or a simple salad and requesting minimal added fat in preparation, you can enjoy a satisfying and health-conscious meal.

Frequently Asked Questions

Both the Center-Cut Sirloin and the Victoria's Filet Mignon are very lean options at Outback. Based on Outback's nutritional information, the smallest 6-ounce portions have nearly identical low-fat counts, but the Filet Mignon is often considered the leanest cut in general due to its minimal marbling.

You can request your steak be cooked 'dry grilled,' which means asking the kitchen to prepare it without adding extra butter or oil. This simple request can significantly reduce the overall fat and calorie content of your meal.

There is a substantial difference in fat content. The 6-ounce Filet Mignon has only 19 grams of fat, while the larger 13-ounce Ribeye has 78 grams of fat due to its heavy marbling.

The lowest calorie steak is the 6-ounce Center-Cut Sirloin, with 370 calories. The 6-ounce Victoria's Filet Mignon is a close second with 380 calories.

Marbling refers to the intramuscular fat found within a cut of meat. It adds flavor, moisture, and tenderness to the steak, but also increases the overall fat and calorie count. Cuts like the Ribeye have high marbling, while leaner cuts like the Filet have very little.

To keep your meal healthy, choose sides like steamed broccoli, fresh mixed veggies, or a plain baked potato. Avoid rich and creamy or fried sides, as they will add a lot of fat and calories.

Outback chefs season and sear their steaks, and it is common practice to add butter for flavor. However, you can always request that your steak be cooked without it to reduce the fat content.

The terms are often used interchangeably, and the Outback Special Sirloin is indeed the brand's version of a center-cut sirloin, celebrated for its lean, hearty, and flavorful characteristics.

The Victoria's Filet Mignon is the best cut for those seeking the ultimate in tenderness combined with a very low fat content. Its delicate flavor profile is a hallmark of this popular, lean steak.

Cooking temperature doesn't significantly change the inherent fat content of the meat itself. However, less marbled cuts like sirloin and filet are more tender when cooked to a rarer temperature, as excessive cooking can make them tough due to the low fat.