Beef Tenderloin (Trimmed to 1/2 Inches Fat, Prime Grade) (1 Steak)

Choose a leaner cut or trim all visible exterior and seam fat; prime tenderloin can produce a delayed rise from its higher fat content even without carbohydrate.

Reduce the portion size and test a smaller serving first, such as 3–4 oz cooked, especially if your rise occurs several hours after the meal.

Avoid sweet marinades, glazes, barbecue sauce, ketchup, honey, or sugary rubs; season with salt, pepper, herbs, garlic, vinegar, lemon, or mustard instead.

Pair the steak with high-fiber non-starchy vegetables such as broccoli, asparagus, spinach, zucchini, cauliflower, mushrooms, or a leafy salad, rather than bread, potatoes, rice, or sweet sides.

Take a gentle 10–20 minute walk after eating, if safe for you; this can reduce the size and duration of a post-meal rise.

Use your glucose data to compare preparation methods and timing: grilled or roasted steak with minimal added butter/oil may behave differently than steak cooked with extra fat, and delayed rises can warrant checking for several hours after the meal.