Not to mention how high heat cooking of meat, which is common for a steak via frying, brings health risks from Advanced Glycation End products (AGEs).

AGEs are also present in vegetables and legumes, but certain meats like bacon contain unbelievable amounts relative to other foods. (Interestingly: Rice contains almost no AGE's.)

Full guide: https://pmc.ncbi.nlm.nih.gov/articles/PMC3704564/