Beef, short loin, top loin, steak, separable lean and fat, trimmed to 1/8" fat, choice, cooked, grilled
Whole food · Beef Products
This is a classic New York strip steak cut from the top loin, prized for its bold, beefy flavor and a firm yet tender texture with a signature strip of fat along one edge. When grilled to a perfect medium-rare, it offers a satisfying chew with a juicy, savory finish. Nutritionally, it's a powerhouse of high-quality protein with zero carbohydrates, making it a staple for muscle maintenance and low-carb diets.
Calorie split: 39% protein · 0% carbs · 61% fat
↓ Full nutrition💚 Why it's loved
People adore the top loin steak for its robust, meaty flavor that stands up beautifully to high-heat grilling, creating a delicious crust. Its relative tenderness and iconic status as a 'special occasion' steak make it a centerpiece for celebrations and classic steakhouse dining.
⚠️ Watch-outs & how to enjoy it better
As a red meat with significant saturated fat, it should be consumed in moderation by those monitoring heart health or cholesterol levels. To counteract this, practice portion control (opt for a 4-6 oz serving) and pair it with fiber-rich sides like roasted broccoli or a large salad to balance the meal and support digestion.
Key benefits
- Excellent source of complete, high-quality protein
- Rich in essential minerals like zinc and iron
- Provides B vitamins, especially B12, for energy metabolism
- Zero carbohydrates, ideal for ketogenic and low-carb diets
- Contains conjugated linoleic acid (CLA) in the fat, linked to various health benefits
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'New York strip' name is a bit of a misnomer; the cut was originally popularized in Kansas City, but the 'New York' moniker stuck due to the city's early 20th-century steakhouse culture.
Full nutrition (USDA data · scales with serving)
| Water | 55.0 g |
| Energy | 278 kcal |
| Energy | 1164 kj |
| Protein | 26.2 g |
| Total lipid (fat) | 18.4 g |
| Ash | 1.0 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 17.0 mg |
| Iron, Fe | 1.8 mg |
| Magnesium, Mg | 21.0 mg |
| Phosphorus, P | 195 mg |
| Potassium, K | 316 mg |
| Sodium, Na | 52.0 mg |
| Zinc, Zn | 4.7 mg |
| Copper, Cu | 0.09 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 28.1 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.12 mg |
| Niacin | 7.1 mg |
| Pantothenic acid | 0.52 mg |
| Vitamin B-6 | 0.52 mg |
| Folate, total | 8.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 8.0 ug |
| Choline, total | 99.6 mg |
| Betaine | 13.1 mg |
| Vitamin B-12 | 1.7 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) | 0.48 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.00 mg |
| Tocopherol, gamma | 0.00 mg |
| Tocopherol, delta | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 12.0 iu |
| Vitamin D (D2 + D3) | 0.30 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 | 7.3 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 | 0.04 g |
| SFA 14:0 | 0.56 g |
| SFA 16:0 | 4.4 g |
| SFA 18:0 | 2.2 g |
| Fatty acids, total monounsaturated | 7.7 g |
| MUFA 16:1 | 0.69 g |
| MUFA 18:1 | 7.0 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.68 g |
| PUFA 18:2 | 0.48 g |
| PUFA 18:3 | 0.16 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.04 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 | 97.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.17 g |
| Threonine | 1.0 g |
| Isoleucine | 1.2 g |
| Leucine | 2.1 g |
| Lysine | 2.2 g |
| Methionine | 0.68 g |
| Cystine | 0.34 g |
| Phenylalanine | 1.0 g |
| Tyrosine | 0.83 g |
| Valine | 1.3 g |
| Arginine | 1.7 g |
| Histidine | 0.83 g |
| Alanine | 1.6 g |
| Aspartic acid | 2.4 g |
| Glutamic acid | 3.9 g |
| Glycine | 1.6 g |
| Proline | 1.2 g |
| Serine | 1.0 g |
| Hydroxyproline | 0.28 g |
FAQ
What's the difference between a top loin steak and a ribeye?
A top loin (New York strip) steak comes from the back and has a firmer texture with a distinct fat cap on one side. A ribeye comes from the rib section, is generally more marbled throughout, and has a richer, fattier flavor and softer texture.
How should I cook a top loin steak for the best results?
For optimal flavor and texture, bring the steak to room temperature, pat it dry, and season generously with salt and pepper. Sear it on a very hot grill or cast-iron skillet for 3-4 minutes per side for medium-rare, then let it rest for 5-10 minutes before slicing against the grain.
Is the fat on the side of the steak edible?
Yes, the fat cap is edible and adds significant flavor during cooking. Many people choose to trim and eat it, while others prefer to leave it on for moisture and flavor but not consume it directly.
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 2.78 kcal/g · 38% 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.