Beef, top loin filet, boneless, separable lean only, trimmed to 1/8" fat, select, cooked, grilled
Whole food · Beef Products
Photo: Wikipedia
This is a premium, lean cut from the top loin, often called a New York strip filet, grilled to a tender, juicy finish with a deep, beefy flavor. Its fine marbling and firm yet succulent texture make it a steakhouse favorite, offering a clean, robust taste without excessive chew. Nutritionally, it's a powerhouse of high-quality protein with minimal fat and virtually no carbohydrates.
Calorie split: 65% protein · 0% carbs · 35% fat
↓ Full nutrition💚 Why it's loved
People adore it for its perfect balance of tenderness and satisfying chew, delivering a pure, concentrated beef flavor that shines with simple seasoning. Its versatility allows it to be the star of a classic steak dinner or sliced thin for elegant salads and sandwiches.
⚠️ Watch-outs & how to enjoy it better
As a red meat, it should be consumed in moderation by those monitoring saturated fat intake or with specific heart-health concerns. To counteract this, pair it with fiber-rich vegetables like roasted asparagus or a large salad, and consider smaller, 4-ounce portions. Always ensure it's cooked to a safe internal temperature to avoid foodborne illness.
Key benefits
- Excellent source of complete protein for muscle maintenance.
- Very low in carbohydrates and sugar.
- Provides essential minerals like iron and zinc.
- Contains B vitamins, especially B12, for energy metabolism.
- Leaner than many other steak cuts when trimmed.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'top loin' muscle is the same one that, when left bone-in and cut thicker, becomes the famous Porterhouse or T-bone steak, with the filet on one side and the strip on the other.
Full nutrition (USDA data · scales with serving)
| Water | 61.7 g |
| Energy | 184 kcal |
| Energy | 771 kj |
| Protein | 29.9 g |
| Total lipid (fat) | 7.1 g |
| Ash | 1.1 g |
| Carbohydrate, by difference | 0.20 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 22.0 mg |
| Iron, Fe | 1.9 mg |
| Magnesium, Mg | 27.0 mg |
| Phosphorus, P | 251 mg |
| Potassium, K | 407 mg |
| Sodium, Na | 65.0 mg |
| Zinc, Zn | 5.7 mg |
| Copper, Cu | 0.08 mg |
| Selenium, Se | 33.3 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.09 mg |
| Riboflavin | 0.16 mg |
| Niacin | 8.7 mg |
| Vitamin B-6 | 0.66 mg |
| Folate, total | 7.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 7.0 ug |
| Vitamin B-12 | 4.5 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 | 8.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| 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 | 2.4 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.14 g |
| SFA 16:0 | 1.4 g |
| SFA 17:0 | 0.04 g |
| SFA 18:0 | 0.80 g |
| SFA 20:0 | 0.00 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 3.1 g |
| MUFA 14:1 | 0.04 g |
| MUFA 16:1 | 0.28 g |
| MUFA 17:1 | 0.07 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 | 0.26 g |
| PUFA 18:2 | 0.19 g |
| PUFA 18:2 n-6 c,c | 0.16 g |
| PUFA 18:2 CLAs | 0.02 g |
| PUFA 18:3 | 0.03 g |
| PUFA 18:3 n-6 c,c,c | 0.03 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:4 | 0.04 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.31 g |
| Fatty acids, total trans-monoenoic | 0.31 g |
| TFA 18:1 t | 0.31 g |
| Cholesterol | 87.0 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 | 5.8 g |
| Glycine | 1.5 g |
| Proline | 1.5 g |
| Serine | 1.5 g |
| Hydroxyproline | 0.15 g |
FAQ
What's the difference between a top loin filet and a sirloin steak?
A top loin filet (New York strip) comes from the short loin and is generally more tender and evenly shaped with a strip of fat along one edge. A sirloin comes from the rear back and is leaner, with a more pronounced beefy flavor but can be slightly tougher.
How should I cook it for the best results?
For a lean cut like this, high-heat methods like grilling or pan-searing are ideal. Bring the steak to room temperature, season generously, and cook quickly to your desired doneness (medium-rare is recommended to preserve juiciness). Let it rest for 5-10 minutes before slicing.
Is this a good cut for someone on a low-fat diet?
Yes, when trimmed to 1/8" fat as specified, it is one of the leaner steak options. It provides high-quality protein with less total fat than ribeye or fatty sirloin cuts, making it a suitable choice for a balanced, protein-focused 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 1.84 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.