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National Cattlemen’s Beef Association

Top Loin Steak

Also indexed as: Club Steak, New York Steak, Shell Steak, Strip Steak

Known by many different names, all top loin steak is prime quality dinner steak.

Top loin steak is a cut from the front or rib end of the short loin muscle. Often served as a restaurant dinner steak, boneless top loin goes by different regional names—New York Strip, Kansas City Strip—but it’s all the same prime quality dinner steak.

Varieties

Top loin steak contains the large “eye” muscle of the top loin, one of the two tender muscles within the short loin section of the animal. With the bone in, this cut is called a shell steak or club steak; when it is boneless, it is called a strip steak.

Buying and storing tips

Look for top loin steak with a clear, red color. Normally, beef is purplish-red, but when exposed to oxygen it takes on a cherry-red hue known as the “bloom.” While the exterior is bright red, the interior of the meat retains the darker color. Vacuum-packed top loin steak also shows this purplish color.

Packaged top loin steak should be cold and the packaging free of punctures or tears; vacuum-packed steak should have its seal intact. To check for freshness, touch the steak; it should be firm, not mushy. Also check the label for the “sell-by” date and make sure to buy it before or on that date.

Store top loin steak in its original packaging in the coldest part of the refrigerator, where it will keep for 3 to 4 days. It may be frozen in this packaging for up to two weeks. For longer freezing, wrap in heavy-duty aluminum foil, freezer paper, or freezer bags. Securely wrapped, top loin steak will keep 6 to 12 months in the freezer. Defrost in the refrigerator, allowing 12 to 24 hours, depending on size. Cook as soon as possible after defrosting.

Availability

Boneless top loin steak is available at butcher shops or may be had by asking at the service department of the supermarket.

Preparation, uses, and tips

Top loin steak should be cooked by dry-heat methods. To prepare top loin steak for broiling, grilling, or pan-broiling, trim external fat, if desired. Use tongs to turn top loin steak when cooking; a fork may pierce the meat and allow juice to escape.

Internal temperature for medium rare is 145°F (63°C), for medium 160°F (71°C). You can also judge the doneness of steak by pressing the meat with your finger. Very rare meat offers little resistance, medium rare is slightly springy, medium is firm and springy, while well done is quite firm.

To broil, preheat the broiling element. Place the top loin steak on a broiler pan 2 to 4 inches (5–10cm) from the heat source. Cook 9 to 11 minutes, turning once. Remove the steak when it reaches the desired degree of doneness.

To grill, brush top loin steak lightly with oil, if desired, and place directly over the heat source. Grill 10 to 12 minutes, depending on thickness of the steak. Turn once and remove when it reaches the desired degree of doneness.

To pan-broil, heat the skillet on the stovetop until hot. Place top loin steak on the skillet and cook 8 to 10 minutes, turning once. Remove steak when it reaches the desired degree of doneness.

Nutritional Highlights

Top loin steak (fat trimmed to 1/4 inch [0.6cm], broiled), 3 oz. (85.05g)
Calories: 243.9
Protein: 21.7g
Carbohydrate: 0.0g
Total Fat: 16.7g
Fiber: 0.0g

*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.