Beef, loin, top loin steak, boneless, lip-on, separable lean only, trimmed to 1/8" fat, all grades, cooked, grilled
Whole food · Beef Products
Photo: Wikipedia
This is a premium, boneless cut from the top of the beef loin, prized for its rich, beefy flavor and a tender, yet satisfyingly firm texture when grilled. With an impressive 29 grams of protein per 100g and minimal fat, it's a lean powerhouse for muscle maintenance. The 'lip-on' trim means a thin layer of fat was left during preparation, which bastes the meat during grilling for added juiciness and flavor.
Calorie split: 59% protein · 0% carbs · 41% fat
↓ Full nutrition💚 Why it's loved
People love it for its clean, robust beef flavor that shines with simple seasoning like salt and pepper. Its uniform shape makes it incredibly versatile for everything from quick weeknight sears to elegant steakhouse presentations.
⚠️ Watch-outs & how to enjoy it better
Being a lean cut, it can become tough and dry if overcooked, so precise temperature control is key. It is also a red meat, so those monitoring saturated fat intake or with specific health conditions should enjoy it in moderation. Counteract dryness by using a meat thermometer, aiming for medium-rare, and letting it rest after grilling.
Key benefits
- Excellent source of high-quality complete protein
- Very low in carbohydrates and sugars
- Rich in essential nutrients like iron, zinc, and B12
- Provides conjugated linoleic acid (CLA) from the beef fat
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'New York Strip' cut is famously associated with the Delmonico's steakhouse in 19th-century New York, where it was a signature dish on their menu.
Full nutrition (USDA data · scales with serving)
| Water | 61.5 g |
| Energy | 198 kcal |
| Energy | 829 kj |
| Protein | 29.1 g |
| Total lipid (fat) | 9.1 g |
| Ash | 1.1 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 13.0 mg |
| Iron, Fe | 2.6 mg |
| Magnesium, Mg | 23.0 mg |
| Phosphorus, P | 229 mg |
| Potassium, K | 299 mg |
| Sodium, Na | 54.0 mg |
| Zinc, Zn | 4.7 mg |
| Copper, Cu | 0.07 mg |
| Manganese, Mn | 0.00 mg |
| Selenium, Se | 27.7 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.06 mg |
| Riboflavin | 0.22 mg |
| Niacin | 7.3 mg |
| Pantothenic acid | 0.35 mg |
| Vitamin B-6 | 0.72 mg |
| Folate, total | 7.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 7.0 ug |
| Choline, total | 68.0 mg |
| Betaine | 9.3 mg |
| Vitamin B-12 | 2.0 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 2.0 ug |
| Retinol | 2.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 6.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.22 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 3.0 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 | 3.4 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 | 0.23 g |
| SFA 15:0 | 0.03 g |
| SFA 16:0 | 2.0 g |
| SFA 17:0 | 0.10 g |
| SFA 18:0 | 1.1 g |
| SFA 20:0 | 0.00 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 4.0 g |
| MUFA 14:1 | 0.04 g |
| MUFA 16:1 | 0.29 g |
| MUFA 16:1 c | 0.27 g |
| MUFA 17:1 | 0.07 g |
| MUFA 18:1 | 3.6 g |
| MUFA 18:1 c | 3.2 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.50 g |
| PUFA 18:2 | 0.41 g |
| PUFA 18:2 n-6 c,c | 0.33 g |
| PUFA 18:2 CLAs | 0.03 g |
| PUFA 18:3 | 0.01 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.01 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 | 0.45 g |
| Fatty acids, total trans-monoenoic | 0.41 g |
| TFA 16:1 t | 0.02 g |
| TFA 18:1 t | 0.39 g |
| TFA 18:2 t not further defined | 0.04 g |
| Fatty acids, total trans-polyenoic | 0.04 g |
| Cholesterol | 80.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.36 g |
| Threonine | 1.5 g |
| Isoleucine | 1.5 g |
| Leucine | 2.7 g |
| Lysine | 3.1 g |
| Methionine | 0.84 g |
| Cystine | 0.32 g |
| Phenylalanine | 1.3 g |
| Tyrosine | 1.2 g |
| Valine | 1.6 g |
| Arginine | 2.1 g |
| Histidine | 1.2 g |
| Alanine | 1.9 g |
| Aspartic acid | 3.1 g |
| Glutamic acid | 5.2 g |
| Glycine | 1.4 g |
| Proline | 1.3 g |
| Serine | 1.3 g |
| Hydroxyproline | 0.15 g |
FAQ
What's the difference between 'lip-on' and fully trimmed?
Lip-on means a small, thin layer of fat was left along the edge of the steak during butchering. This fat renders during cooking, basting the meat for extra flavor and moisture compared to a fully trimmed, leaner steak.
How do I prevent this lean cut from drying out?
The key is not to overcook it. Use an instant-read thermometer and pull it from the heat at 130°F (54°C) for medium-rare. Let it rest for 5-10 minutes before slicing, which allows the juices to redistribute throughout the meat.
Is this a good cut for a low-carb or keto diet?
Yes, it's an excellent choice. It's virtually carb-free, high in protein, and the fat content from the lip-on trim fits well within the macronutrient targets of a ketogenic diet.
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 1.98 kcal/g · 59% 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.