Beef, steak, strip, NS as to fat eaten
Common food
Photo: Wikipedia
This is a lean, boneless cut from the short loin of beef, prized for its firm yet tender texture and deep, beefy flavor. With virtually no carbohydrates and a high protein content, it's a staple for low-carb and high-protein diets. Its signature characteristic is the strip of fat running along one edge, which renders during cooking to baste the meat and add richness.
Calorie split: 46% protein · 0% carbs · 54% fat
↓ Full nutrition💚 Why it's loved
People adore the New York strip for its robust, meaty flavor and satisfying chew, which is more pronounced than a filet mignon but still tender. It's the quintessential steakhouse cut, celebrated for its versatility—it shines simply seasoned with salt and pepper or elevated with a compound butter.
⚠️ Watch-outs & how to enjoy it better
The strip of fat, while flavorful, can be a source of saturated fat, so those monitoring intake should trim it or practice portion control. The cut is also low in connective tissue, making it prone to becoming tough if overcooked; aim for medium-rare to medium doneness. To balance the meal, pair it with fiber-rich vegetables like roasted asparagus or a leafy green salad.
Key benefits
- Excellent source of complete protein for muscle maintenance and satiety.
- Naturally zero-carbohydrate, fitting ketogenic and low-carb dietary patterns.
- Rich in bioavailable iron and zinc, essential minerals for immune function.
- Provides B vitamins, particularly B12 and niacin, for energy metabolism.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'New York strip' name is largely an American marketing term; in the UK and Australia, the same cut is commonly called a 'sirloin steak,' which can cause confusion with the different 'sirloin' cuts in the US.
Full nutrition (USDA data · scales with serving)
| Water | 57.8 g |
| Energy | 239 kcal |
| Protein | 27.1 g |
| Total lipid (fat) | 14.0 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 | 2.0 mg |
| Magnesium, Mg | 22.0 mg |
| Phosphorus, P | 211 mg |
| Potassium, K | 315 mg |
| Sodium, Na | 361 mg |
| Zinc, Zn | 4.7 mg |
| Copper, Cu | 0.08 mg |
| Selenium, Se | 28.0 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.16 mg |
| Niacin | 7.1 mg |
| Vitamin B-6 | 0.61 mg |
| Folate, total | 8.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 8.0 ug |
| Choline, total | 88.5 mg |
| Vitamin B-12 | 1.7 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 1.0 ug |
| Retinol | 1.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.37 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.20 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 | 5.5 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.03 g |
| SFA 12:0 | 0.03 g |
| SFA 14:0 | 0.41 g |
| SFA 16:0 | 3.3 g |
| SFA 18:0 | 1.7 g |
| Fatty acids, total monounsaturated | 5.9 g |
| MUFA 16:1 | 0.51 g |
| MUFA 18:1 | 5.3 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.58 g |
| PUFA 18:2 | 0.42 g |
| PUFA 18:3 | 0.10 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 | 85.0 mg |
Amino acid profile (per 100g)
Estimated from Beef, variety meats and by-products, mechanically separated beef, raw — USDA does not publish this profile for Beef.
| Tryptophan | 0.17 g |
| Threonine | 0.47 g |
| Isoleucine | 0.58 g |
| Leucine | 1.2 g |
| Lysine | 1.2 g |
| Methionine | 0.43 g |
| Cystine | 0.23 g |
| Phenylalanine | 0.64 g |
| Tyrosine | 0.38 g |
| Valine | 0.92 g |
| Arginine | 1.2 g |
| Histidine | 0.44 g |
| Alanine | 1.0 g |
| Aspartic acid | 1.3 g |
| Glutamic acid | 2.1 g |
| Glycine | 1.2 g |
| Proline | 0.92 g |
| Serine | 0.57 g |
FAQ
What is the difference between a New York strip and a ribeye?
A New York strip comes from the short loin and is leaner with a firm texture and a single fat cap. A ribeye comes from the rib section and is heavily marbled with intramuscular fat, giving it a richer, beefier flavor and a softer, more buttery texture.
How should I cook a strip steak for the best results?
For optimal tenderness and flavor, bring the steak to room temperature, pat it dry, and season generously. Sear it in a very hot cast-iron skillet or on a grill for 2-3 minutes per side for medium-rare (internal temp 130-135°F), then let it rest for 5-10 minutes before slicing against the grain.
Is strip steak a healthy choice?
Yes, it's a nutrient-dense food, providing high-quality protein, iron, and B vitamins with zero carbs. Its healthfulness depends on preparation and portion size. Choosing a leaner trim and pairing it with vegetables creates a balanced, nutritious meal.
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 2.39 kcal/g · 45% 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: 1.15 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.