Beef, loin, top loin steak, boneless, lip-on, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, grilled
Whole food · Beef Products
Photo: Wikipedia
This premium cut is a tender, richly marbled steak from the top of the beef loin, with a distinctive lip of fat that bastes the meat during grilling. It delivers a robust, beefy flavor with a satisfying, juicy texture that's both lean and luxuriously fatty. Nutritionally, it's a powerhouse of high-quality protein and essential fats, with zero carbohydrates.
Calorie split: 40% protein · 0% carbs · 60% fat
↓ Full nutrition💚 Why it's loved
People adore it for the perfect balance of tenderness and deep, savory flavor that grilling amplifies, creating a caramelized crust. Its versatility makes it a star for everything from simple weeknight suppers to celebratory feasts.
⚠️ Watch-outs & how to enjoy it better
The significant fat content makes it a high-calorie, high-saturated-fat choice, which requires mindful portioning for those managing heart health or weight. To counteract, trim excess visible fat before cooking, pair with large portions of fibrous vegetables (like roasted broccoli or a salad), and consider sharing the steak or saving half for later.
Key benefits
- Excellent source of complete protein for muscle maintenance.
- Rich in bioavailable heme iron and zinc.
- Provides B vitamins, especially B12 and niacin.
- Contains conjugated linoleic acid (CLA), a naturally occurring fatty acid.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'lip-on' refers to a specific, prized layer of fat from the navel area that remains attached, which is considered a secret to its exceptional flavor and juiciness when grilled.
Full nutrition (USDA data · scales with serving)
| Water | 56.0 g |
| Energy | 264 kcal |
| Energy | 1104 kj |
| Protein | 26.2 g |
| Total lipid (fat) | 17.7 g |
| Ash | 1.1 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 14.0 mg |
| Iron, Fe | 2.5 mg |
| Magnesium, Mg | 20.0 mg |
| Phosphorus, P | 216 mg |
| Potassium, K | 265 mg |
| Sodium, Na | 52.0 mg |
| Zinc, Zn | 4.2 mg |
| Copper, Cu | 0.07 mg |
| Manganese, Mn | 0.00 mg |
| Selenium, Se | 24.8 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.06 mg |
| Riboflavin | 0.20 mg |
| Niacin | 6.6 mg |
| Pantothenic acid | 0.34 mg |
| Vitamin B-6 | 0.65 mg |
| Folate, total | 6.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 6.0 ug |
| Folate, DFE | 6.0 ug |
| Choline, total | 61.8 mg |
| Betaine | 8.8 mg |
| Vitamin B-12 | 1.9 ug |
| Vitamin B-12, added | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.23 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 5.0 iu |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin D3 (cholecalciferol) | 0.10 ug |
| Vitamin K (phylloquinone) | 1.6 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 6.9 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.48 g |
| SFA 15:0 | 0.08 g |
| SFA 16:0 | 3.8 g |
| SFA 17:0 | 0.20 g |
| SFA 18:0 | 2.3 g |
| SFA 20:0 | 0.01 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 7.9 g |
| MUFA 14:1 | 0.12 g |
| MUFA 16:1 | 0.61 g |
| MUFA 16:1 c | 0.56 g |
| MUFA 17:1 | 0.15 g |
| MUFA 18:1 | 7.0 g |
| MUFA 18:1 c | 6.1 g |
| MUFA 20:1 | 0.04 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.81 g |
| PUFA 18:2 | 0.69 g |
| PUFA 18:2 n-6 c,c | 0.52 g |
| PUFA 18:2 CLAs | 0.09 g |
| PUFA 18:3 | 0.03 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.03 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.01 g |
| PUFA 20:3 | 0.02 g |
| PUFA 20:3 n-6 | 0.02 g |
| PUFA 20:4 | 0.05 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 1.0 g |
| Fatty acids, total trans-monoenoic | 0.95 g |
| TFA 16:1 t | 0.05 g |
| TFA 18:1 t | 0.90 g |
| TFA 18:2 t not further defined | 0.09 g |
| Fatty acids, total trans-polyenoic | 0.09 g |
| Cholesterol | 81.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.29 g |
| Threonine | 1.2 g |
| Isoleucine | 1.2 g |
| Leucine | 2.3 g |
| Lysine | 2.5 g |
| Methionine | 0.71 g |
| Cystine | 0.27 g |
| Phenylalanine | 1.1 g |
| Tyrosine | 0.98 g |
| Valine | 1.3 g |
| Arginine | 1.8 g |
| Histidine | 0.98 g |
| Alanine | 1.6 g |
| Aspartic acid | 2.6 g |
| Glutamic acid | 4.3 g |
| Glycine | 1.3 g |
| Proline | 1.2 g |
| Serine | 1.1 g |
| Hydroxyproline | 0.18 g |
FAQ
What's the difference between a top loin steak and a strip steak?
They are essentially the same cut from the same muscle (the longissimus dorsi). 'Top loin steak' is the more formal, wholesale name, while 'strip steak' or 'New York strip' are common retail and restaurant names.
Is this a lean cut of beef?
It's considered a moderately marbled cut. While it has a significant fat cap and internal marbling for flavor and juiciness, the 'separable lean' portion is quite lean. The nutrition data reflects the entire cut as typically consumed.
How should I cook it for the best results?
High-heat methods like grilling, broiling, or pan-searing are ideal. Bring the steak to room temperature, pat it dry, season generously, and cook to your desired doneness (medium-rare is often recommended to preserve tenderness). Let it rest for 5-10 minutes after cooking.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.64 kcal/g · 40% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.20 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.