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Top Loin Steak, Boneless, Beef
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A boneless beefsteak cut from the top loin muscle of the short loin. Boneless top loin steaks are tender and flavorful and are best prepared using grilling, broiling, sautéing, or pan-frying cooking methods. The boneless top loin steak is known by different names depending on the area of the country it is purchased. Some of the names include strip loin steak, New York strip steak, Kansas City steak, Ambassador steak, boneless club steak, hotel style steak and veiny steak.
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USDA Nutrition Facts |
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| Calories 164 |
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| Protein 8g |
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| Total Fat 10g |
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| Total Carbohydrates 9g |
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| Dietary Fiber 1g |
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| Sugars 0g |
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| Potassium 172mg |
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| Sodium 425mg |
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| Cholesterol 32mg |
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| Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) |
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| Calories 251 |
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| Protein 18g |
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| Total Fat 18g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 145mg |
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| Sodium 1134mg |
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| Cholesterol 98mg |
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| Serving Size 1 oz |
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| Calories 198 |
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| Protein 14g |
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| Total Fat 14g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Potassium 297mg |
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| Sodium 1217mg |
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| Cholesterol 54mg |
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Top Loin Steak, Boneless, Beef term - Related Content |
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| A bone-in steak cut from the top loin section of the beef short loin. Top loin bone-in steaks are tender and flavorful and are much like a Porterhouse or T-bone, but with the ... |
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| A thick beefsteak cut from the inside muscle of the upper portion of the rear leg (the round primal). The top round steak is basically a smaller cut from the top round roast. A ... |
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| A boneless beefsteak cut from the top butt muscle (near the hip) of the sirloin just ahead of the round. The Top Sirloin Steak is a flavorful and somewhat tender steak and can be ... |
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| A beefsteak cut from the boneless top blade roast in the top blade section of the chuck primal. The top blade steak is basically a smaller cut from the top blade roast and is also ... |
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| A beef roast cut from the top loin muscle, which is the largest muscle of the short loin. The top loin roast is lean, very tender, and quite expensive. It is one of the most ... |
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SteaksSteaks are among the most popular fresh beef cuts. The best steaks, in terms of tenderness, are from the loin and include the Filet mignon, Porterhouse, T-bone, and ... |
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Also known as boned ham, this whole cured ham is a cut of pork that
has had the hip, thigh, and shank bones removed, as well as most of ... |
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Beef cooking temperatures are important to monitor in order to insure meat is safely cooked to the proper temperature. When preparing beef, use the chart below as a guide to ... |
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General Guidelines | Charcoal Grill | Gas Grill | Doneness
Rotisserie cooking requires three key components: The spit assembly, a means to turn the spit, and a heat ... |
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| Beef Article |
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| As described in this recipe, the roasting method produces very tender results and the tasty mustard coating provides exceptional flavor. |
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| Pita pockets with beef teriyaki lettuce and mayo. |
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| These enchiladas are sure to hit the spot for a little mexican flare. Not too spicy but can be modified for any one. |
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| The hardest part of this soup is slicing the steak into thin, thin slices--but you can skip that step if you buy a package of presliced "beef for stir-fry" from the supermarket or sliced beef for bulgogi from an Asian market. |
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| This sandwich is perfect to warm you up on a chilly evening. |
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| RecipeTips.com's video demonstration on how to grill marinated flank steak. For more cooking tips and advice visit RecipeTips.com. |
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