Beef, loin, top loin steak, boneless, lip-on, separable lean and fat, trimmed to 1/8" fat, select, cooked, grilled
Whole food · Beef Products
Photo: Wikipedia
This is a premium, boneless cut from the top loin, often called a strip steak, with a signature lip of fat left on for flavor. When grilled, it develops a deeply savory, beefy crust while the interior remains tender and juicy with a fine, consistent grain. It's a protein powerhouse, delivering nearly 27 grams per 100 grams with virtually no carbohydrates.
Calorie split: 44% protein · 0% carbs · 56% fat
↓ Full nutrition💚 Why it's loved
People love it for its robust, beefy flavor and satisfying chew that's tender but not mushy. The lip-on fat bastes the meat during cooking, enhancing juiciness, and it's a versatile star for everything from simple grilling to classic steakhouse dishes.
⚠️ Watch-outs & how to enjoy it better
The visible fat, while flavorful, contributes to a higher saturated fat content, which some may wish to limit. The cut can be tough if overcooked, so careful temperature control is key. To enjoy it healthfully, practice portion control (a 4-6 oz serving is typical) and pair it with fiber-rich vegetables like roasted broccoli or a leafy salad to balance the meal.
Key benefits
- Excellent source of high-quality protein for muscle maintenance.
- Rich in heme iron, which is highly absorbable.
- Provides key B vitamins like B12 and niacin for energy metabolism.
- Contains zinc, important for immune function.
- Zero carbohydrates, making it suitable for low-carb and ketogenic diets.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'lip-on' designation refers to the strip of fat left along the outer edge, which is a remnant of the kidney fat (suet) that protected the animal's organs.
Full nutrition (USDA data · scales with serving)
| Water | 57.7 g |
| Energy | 247 kcal |
| Energy | 1032 kj |
| Protein | 26.9 g |
| Total lipid (fat) | 15.4 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 | 21.0 mg |
| Phosphorus, P | 223 mg |
| Potassium, K | 282 mg |
| Sodium, Na | 50.0 mg |
| Zinc, Zn | 4.3 mg |
| Copper, Cu | 0.06 mg |
| Manganese, Mn | 0.00 mg |
| Selenium, Se | 25.9 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.06 mg |
| Riboflavin | 0.21 mg |
| Niacin | 6.5 mg |
| Pantothenic acid | 0.38 mg |
| Vitamin B-6 | 0.66 mg |
| Folate, total | 7.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 7.0 ug |
| Choline, total | 61.1 mg |
| Betaine | 8.4 mg |
| Vitamin B-12 | 2.0 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 8.0 ug |
| Retinol | 8.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 25.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.20 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 |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 6.1 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 | 0.42 g |
| SFA 15:0 | 0.06 g |
| SFA 16:0 | 3.3 g |
| SFA 17:0 | 0.17 g |
| SFA 18:0 | 2.0 g |
| SFA 20:0 | 0.01 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 6.8 g |
| MUFA 14:1 | 0.11 g |
| MUFA 16:1 | 0.52 g |
| MUFA 16:1 c | 0.48 g |
| MUFA 17:1 | 0.13 g |
| MUFA 18:1 | 6.0 g |
| MUFA 18:1 c | 5.2 g |
| MUFA 20:1 | 0.04 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.74 g |
| PUFA 18:2 | 0.62 g |
| PUFA 18:2 n-6 c,c | 0.47 g |
| PUFA 18:2 CLAs | 0.08 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 | 0.00 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 | 0.93 g |
| Fatty acids, total trans-monoenoic | 0.85 g |
| TFA 16:1 t | 0.04 g |
| TFA 18:1 t | 0.81 g |
| TFA 18:2 t not further defined | 0.08 g |
| Fatty acids, total trans-polyenoic | 0.08 g |
| Cholesterol | 81.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.30 g |
| Threonine | 1.3 g |
| Isoleucine | 1.3 g |
| Leucine | 2.4 g |
| Lysine | 2.7 g |
| Methionine | 0.74 g |
| Cystine | 0.28 g |
| Phenylalanine | 1.1 g |
| Tyrosine | 1.0 g |
| Valine | 1.4 g |
| Arginine | 1.9 g |
| Histidine | 1.1 g |
| Alanine | 1.7 g |
| Aspartic acid | 2.7 g |
| Glutamic acid | 4.5 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 New York strip?
They are the same cut. 'Top loin steak' is the formal butchery name, while 'New York strip' is the common restaurant and market name.
Why is it called 'select' grade?
'Select' is a USDA quality grade indicating less marbling than 'Choice' or 'Prime.' It's leaner, so it benefits from not being cooked past medium to stay tender.
What's the best way to cook this cut to keep it tender?
High-heat methods like grilling or pan-searing are ideal. Cook to medium-rare or medium (130-145°F internal temp), and always let the steak rest for 5-10 minutes after cooking to allow juices to redistribute.
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 2.47 kcal/g · 44% 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: 0.18 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.