Beef, loin, top loin steak, boneless, lip-on, separable lean only, trimmed to 1/8" fat, select, cooked, grilled
Whole food · Beef Products
Photo: Wikipedia
A premium cut of beef, the boneless top loin steak is the lean, flavorful heart of the New York strip, prized for its fine marbling and buttery texture. When grilled to a perfect medium-rare, it delivers a deep, savory beefy flavor with a satisfying, tender chew. This cut is a protein powerhouse, offering nearly 30 grams of high-quality protein per 100 grams with minimal fat, making it a staple for high-protein, low-carb diets.
Calorie split: 64% protein · 0% carbs · 36% fat
↓ Full nutrition💚 Why it's loved
People adore this steak for its perfect balance of tenderness and robust, beefy flavor, which shines with simple seasoning. Its versatility makes it a star at both backyard barbecues and fine-dining establishments, often served as the classic 'New York Strip'.
⚠️ Watch-outs & how to enjoy it better
As a red meat, it can be high in saturated fat if not trimmed, which some individuals monitor for heart health. To counteract this, choose the 'lip-on, trimmed to 1/8 inch fat' version, practice portion control (a 3-4 oz serving), and pair it with fiber-rich vegetables like roasted broccoli or a leafy green salad to balance the meal.
Key benefits
- Exceptionally high in complete protein for muscle maintenance and satiety
- Very low in carbohydrates, suitable for ketogenic and low-carb diets
- Good source of essential minerals like zinc, iron, and selenium
- Contains B vitamins, particularly B12, crucial for nerve function and energy
- Provides conjugated linoleic acid (CLA), a fatty acid studied for health benefits
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'top loin' is the same muscle that, when left on the bone, becomes the iconic T-bone and Porterhouse steaks, making the boneless version essentially the 'filet' of the strip side.
Full nutrition (USDA data · scales with serving)
| Water | 63.0 g |
| Energy | 184 kcal |
| Energy | 770 kj |
| Protein | 29.7 g |
| Total lipid (fat) | 7.3 g |
| Ash | 1.2 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 | 24.0 mg |
| Phosphorus, P | 236 mg |
| Potassium, K | 315 mg |
| Sodium, Na | 51.0 mg |
| Zinc, Zn | 4.8 mg |
| Copper, Cu | 0.07 mg |
| Manganese, Mn | 0.00 mg |
| Selenium, Se | 28.7 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.23 mg |
| Niacin | 7.1 mg |
| Pantothenic acid | 0.39 mg |
| Vitamin B-6 | 0.73 mg |
| Folate, total | 7.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 7.0 ug |
| Choline, total | 66.7 mg |
| Betaine | 8.7 mg |
| Vitamin B-12 | 2.1 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 | 7.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.19 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 | 2.7 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 | 0.17 g |
| SFA 15:0 | 0.02 g |
| SFA 16:0 | 1.5 g |
| SFA 17:0 | 0.08 g |
| SFA 18:0 | 0.88 g |
| SFA 20:0 | 0.00 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 3.1 g |
| MUFA 14:1 | 0.03 g |
| MUFA 16:1 | 0.21 g |
| MUFA 16:1 c | 0.19 g |
| MUFA 17:1 | 0.06 g |
| MUFA 18:1 | 2.7 g |
| MUFA 18:1 c | 2.4 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.44 g |
| PUFA 18:2 | 0.35 g |
| PUFA 18:2 n-6 c,c | 0.29 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 | 0.01 g |
| PUFA 20:3 n-6 | 0.01 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 | 0.38 g |
| Fatty acids, total trans-monoenoic | 0.34 g |
| TFA 16:1 t | 0.02 g |
| TFA 18:1 t | 0.32 g |
| TFA 18:2 t not further defined | 0.03 g |
| Fatty acids, total trans-polyenoic | 0.03 g |
| Cholesterol | 80.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.39 g |
| Threonine | 1.7 g |
| Isoleucine | 1.6 g |
| Leucine | 3.1 g |
| Lysine | 3.4 g |
| Methionine | 0.94 g |
| Cystine | 0.36 g |
| Phenylalanine | 1.4 g |
| Tyrosine | 1.3 g |
| Valine | 1.7 g |
| Arginine | 2.4 g |
| Histidine | 1.3 g |
| Alanine | 2.1 g |
| Aspartic acid | 3.4 g |
| Glutamic acid | 5.7 g |
| Glycine | 1.5 g |
| Proline | 1.5 g |
| Serine | 1.4 g |
| Hydroxyproline | 0.15 g |
FAQ
What's the best way to cook a boneless top loin steak?
For the best results, bring the steak to room temperature, season generously with salt and pepper, and cook on a very hot grill or cast-iron skillet. Aim for an internal temperature of 130-135°F (54-57°C) for medium-rare, then let it rest for 5-10 minutes before slicing against the grain.
Is this a lean cut of beef?
Yes, it's considered a lean cut, especially when trimmed to 1/8 inch of fat. It has significantly less fat than ribeye or prime rib, while still retaining excellent flavor and juiciness.
How does it differ from a ribeye steak?
The top loin (New York strip) has a tighter, more uniform grain and a slightly firmer texture with a band of fat along one edge. A ribeye has more extensive, web-like marbling throughout, making it richer and more buttery, but also higher in fat.
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 1.84 kcal/g · 65% 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: 0.16 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.