Beef, grass-fed, strip steaks, lean only, raw

A grass-fed lean strip steak is the classic steakhouse cut, known for a firm texture and a beefier, slightly more mineral flavor than grain-fed beef due to its lower fat content. Because the lean trim has less marbling to keep it moist, it is best grilled or pan-seared quickly to medium-rare or medium rather than cooked low and slow, and it benefits from resting a few minutes after cooking so the juices redistribute before slicing. Simple treatments suit it well, whether that is a straightforward salt and pepper crust, a chimichurri sauce, or a pat of compound herb butter melting over the top, and thin slices also work well fanned over a salad or grain bowl.

Look for the deep red color typical of grass-fed beef when buying, and keep it refrigerated for a couple of days or freeze it for longer storage, bringing it closer to room temperature before cooking so it sears evenly. At 117 calories per 100 grams raw, with 23.1 grams of protein and 2.69 grams of fat, it is a lean cut that still delivers about 46 percent of the Daily Value for protein, making it a solid, straightforward base for a high protein dinner without heavy fat or added sugar.