Beef, short loin, top loin, steak, separable lean and fat, trimmed to 1/8" fat, all grades, raw
Whole food · Beef Products
Photo: Wikipedia
This is a premium, boneless cut from the upper back of the beef, prized for its robust, beefy flavor and tender, fine-grained texture. With a generous marbling of fat throughout the lean, it offers a rich, juicy bite when cooked properly. Nutritionally, it's a powerhouse of high-quality protein and provides essential fats for satiety and flavor.
Calorie split: 37% protein · 0% carbs · 63% fat
↓ Full nutrition💚 Why it's loved
People cherish it for its classic, deep beef flavor and satisfying chew, making it the quintessential steakhouse experience. Its relative uniformity and tenderness make it incredibly versatile for grilling, broiling, or pan-searing to a perfect medium-rare.
⚠️ Watch-outs & how to enjoy it better
The significant fat content, while flavorful, makes it a high-calorie, high-saturated-fat choice, which may concern those managing heart health or calorie intake. To balance this, practice strict portion control (see below), trim visible fat before cooking, and pair it with fiber-rich, non-starchy vegetables like roasted asparagus or a leafy salad to increase meal volume and nutrient diversity.
Key benefits
- Excellent source of complete protein for muscle maintenance.
- Rich in bioavailable heme iron for energy.
- Provides zinc, crucial for immune function.
- Contains B vitamins, especially B12 and niacin.
- Fat content aids in the absorption of fat-soluble vitamins.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'strip' in New York strip comes from the short loin primal cut, where this steak originates, and it's often sold with a signature strip of fat along one edge.
Full nutrition (USDA data · scales with serving)
| Water | 63.4 g |
| Energy | 228 kcal |
| Energy | 953 kj |
| Protein | 20.6 g |
| Total lipid (fat) | 15.5 g |
| Ash | 0.90 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 24.0 mg |
| Iron, Fe | 1.5 mg |
| Magnesium, Mg | 21.0 mg |
| Phosphorus, P | 186 mg |
| Potassium, K | 313 mg |
| Sodium, Na | 52.0 mg |
| Zinc, Zn | 3.5 mg |
| Copper, Cu | 0.07 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 22.8 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.06 mg |
| Riboflavin | 0.10 mg |
| Niacin | 6.1 mg |
| Pantothenic acid | 0.59 mg |
| Vitamin B-6 | 0.56 mg |
| Folate, total | 11.0 ug |
| Folate, food | 11.0 ug |
| Choline, total | 86.1 mg |
| Betaine | 12.7 mg |
| Vitamin B-12 | 1.1 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.39 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.00 mg |
| Tocopherol, gamma | 0.00 mg |
| Tocopherol, delta | 0.00 mg |
| Vitamin K (phylloquinone) | 1.5 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 6.3 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.05 g |
| SFA 12:0 | 0.03 g |
| SFA 14:0 | 0.49 g |
| SFA 16:0 | 3.8 g |
| SFA 18:0 | 1.9 g |
| Fatty acids, total monounsaturated | 6.6 g |
| MUFA 16:1 | 0.76 g |
| MUFA 18:1 | 5.9 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.59 g |
| PUFA 18:2 | 0.38 g |
| PUFA 18:3 | 0.18 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.03 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 81.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.14 g |
| Threonine | 0.82 g |
| Isoleucine | 0.94 g |
| Leucine | 1.6 g |
| Lysine | 1.7 g |
| Methionine | 0.54 g |
| Cystine | 0.27 g |
| Phenylalanine | 0.81 g |
| Tyrosine | 0.66 g |
| Valine | 1.0 g |
| Arginine | 1.3 g |
| Histidine | 0.66 g |
| Alanine | 1.3 g |
| Aspartic acid | 1.9 g |
| Glutamic acid | 3.1 g |
| Glycine | 1.3 g |
| Proline | 0.98 g |
| Serine | 0.81 g |
| Hydroxyproline | 0.22 g |
FAQ
What's the difference between a New York strip and a top loin steak?
They are the same cut. 'New York strip' is the popular American name for a boneless top loin steak, often referring to a specific portion from the rear of the short loin.
How should I cook it for the best result?
For optimal tenderness and flavor, bring the steak to room temperature, pat it dry, season generously with salt and pepper, and cook using high-heat methods like grilling, broiling, or pan-searing. 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.
Is the 1/8" fat trim important?
Yes. Trimming to a uniform 1/8 inch of fat ensures even cooking and prevents excessive flare-ups on the grill while still leaving enough fat for flavor and juiciness.
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 2.28 kcal/g · 36% 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: 0.17 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.