Know what’s on your plate
New York strip steak
Calories & nutrition facts
loin, strip loin, boneless, lean, raw
Nutrition facts
Per 100 g% DV- Calories 136 kcal —
- Protein 22 g 45%
- Carbohydrate 0 g 0%
- Fat 4.4 g 6%
- Saturated fat 1.9 g 9%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 59.3 mg 3%
- Cholesterol 48.6 mg 16%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 2 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0.1 µg 1%
- Vitamin E 0.22 mg 1%
- Vitamin K 1.5 µg 1%
- Thiamin (B1) 0.06 mg 5%
- Riboflavin (B2) 0.21 mg 16%
- Niacin (B3) 8.1 mg 50%
- Pantothenic acid (B5) 0.78 mg 16%
- Vitamin B6 0.37 mg 22%
- Folate (B9) 4 µg 1%
- Vitamin B12 1.8 µg 75%
- Choline 58.3 mg 11%
Minerals
- Calcium 6.7 mg 1%
- Iron 2.2 mg 12%
- Magnesium 12 mg 3%
- Phosphorus 207 mg 17%
- Potassium 284 mg 6%
- Zinc 4.4 mg 40%
- Copper 0.04 mg 5%
- Manganese 0 mg 0%
- Selenium 21.5 µg 39%
Similar foods
- Top loin steakboneless, lip-on, separable lean only, trimmed to 1/8" fat, select, raw135 kcal / 100 g
- Strip loin roastloin, boneless, lean and fat, 3mm (1/8) trim, raw211 kcal / 100 g
- Striploin beefnew zealand, imported, separable lean only, raw150 kcal / 100 g
- Top loinseparable lean and fat, trimmed to 1/8" fat, select, raw224 kcal / 100 g
- Grass-fed strip steaklean only, raw117 kcal / 100 g
- Beef striploinraw118 kcal / 100 g
- Tenderloin steakloin, boneless, separable lean only, trimmed to 0" fat, choice, raw143 kcal / 100 g
- Rib eye steakboneless, lip off, separable lean only, trimmed to 0" fat, all grades, raw154 kcal / 100 g
- Beef loin steakraw130 kcal / 100 g
- Striploinraw, brazil193 kcal / 100 g
Questions about New York strip steak
How do you cook a New York strip steak in a frying pan?
Pat it dry, salt it and sear it in a very hot, lightly oiled pan for about 2–3 minutes per side for a steak around 2.5 cm thick, turning once. Rest it for 5 minutes before slicing across the grain.
How do you choose a good New York strip steak?
Look for an even thickness, a fine, creamy-white strip of fat along one edge and small flecks of fat through the meat. A steak about 2.5–4 cm thick is easier to sear without overcooking the centre.
How long does New York strip steak keep in the fridge?
Keep raw steak in its original wrapping or a covered container on the coldest shelf and cook it within 3–5 days of purchase. Refrigerate cooked steak within 2 hours and use it within 3–4 days.
What goes well with New York strip steak?
Serve it with chips, peppercorn sauce and a crisp salad, or pair it with roast potatoes and green vegetables. Thin slices also work well in a steak sandwich with mustard and caramelised onions.
How is New York strip steak different from tenderloin steak?
Tenderloin steak is more tender and leaner-tasting, while New York strip has a firmer bite and a more pronounced beef flavour. Tenderloin has 143 kcal and 6.16 g fat per 100 g; New York strip has 136 kcal and 4.4 g fat.
What cut of beef is New York strip steak?
It is a steak cut from the short loin, also called the strip loin, and is usually boneless. The same cut may be sold as strip steak, striploin steak or sirloin strip; the name “sirloin” can mean a different cut in British butchery.
How can you tell when a New York strip steak is safely cooked?
For a whole steak, cook the centre to at least 63 °C and let it rest for 3 minutes. Use a food thermometer inserted into the thickest part rather than judging by colour alone.
Which nutrients stand out in New York strip steak?
It is high in zinc and is a source of selenium, phosphorus, riboflavin, niacin, pantothenic acid, vitamin B6 and vitamin B12. A 100 g portion provides 22 g of protein.
Source: Canadian Nutrient File 6109 · per 100 g · carbohydrate per EU label, fibre excluded
