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Top Loin Steak, Bone-in, Beef
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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 tenderloin portion removed. The best methods for cooking the steak are grilling, broiling, sautéing, and pan-frying. The bone-in top loin steak is known by different names depending on the area of the country it is purchased. Various names for bone-in top loin steak include club steak, chip club steak, country club steak, Delmonico steak (which is also an alternate name for a rib-eye steak), shell steak and strip loin steak.
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USDA Nutrition Facts |
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| Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) |
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| Calories 265 |
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| Protein 25g |
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| Total Fat 17g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Potassium 342mg |
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| Sodium 66mg |
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| Cholesterol 57mg |
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| Serving Size 1 oz |
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| Calories 192 |
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| Protein 19g |
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| Total Fat 11g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Potassium 319mg |
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| Sodium 55mg |
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| Cholesterol 45mg |
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| Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) |
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| Calories 280 |
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| Protein 24g |
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| Total Fat 19g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Potassium 336mg |
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| Sodium 66mg |
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| Cholesterol 62mg |
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Top Loin Steak, Bone-in, Beef term - Related Content |
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| A crosscut steak from the beef sirloin. There are several different sirloin beefsteaks and each is given a different name depending on the shape of the piece of hipbone that is ... |
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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 ... |
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| The 7-bone steak is a cross cut steak of the shoulder blade. It gets its name from the cross cut of bone that is shaped like a "7". It is a bit tough, so it is best to braise it. |
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| A crosscut beef roast from the shoulder blade portion of the chuck primal. It gets its name from the crosscut of bone within the roast that is shaped like a "7". The 7-bone roast ... |
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| A popular crosscut beefsteak containing part of the top loin and a small part of the tenderloin and is recognized by the "T" shaped bone within the steak. The main difference ... |
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This type of ham can be a
butt or shank portion or it could be a whole or half leg that has
the hip, thigh and/or shank ... |
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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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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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