Perfect New York Strip Steak - Healthy Recipes Blog (2024)

FAQs

Is a New York strip steak healthy? ›

This steak is relatively lean, with only six grams of total fat and less than three grams of saturated fat in a 3-ounce serving. Given that most people should limit their saturated fat intake to 13 grams or less per day, this cut of steak can help you meet that goal.

Compared to pan-frying steak, these are healthier cooking methods. Grilling or broiling a steak allows the excess fat to drip away from the meat, resulting in a leaner piece of meat. Just avoid charring the steak, because that can negatively affect your health. Avoid adding sauce.

The New York strip's balance of flavor and lean meat justifies its slightly more budget-friendly status, while the ribeye offers exceptional tenderness and marbling, contributing to its more coveted status and thus higher price tag.

The #1 Unhealthiest Steak: Ribeye Steak

While you don't have to avoid this steak altogether, avoid the 16-ounce servings often sold in restaurants and select a reasonable 3 to 5-ounce portion instead.

Go for the sirloin or filet mignon as your “best and healthiest” cuts. You will probably save yourself about 200 to 1200 calories, depending on the portion size. Fattier cuts include rib eye, New York strip, T-bone, prime rib and Porterhouse cuts of steak.

Whether hosting a holiday cookout, serving up some stir-fry or tackling game meats, baking soda is the go-to meat tenderizer to help make your steak, chicken or turkey silkier, juicier and yummier.

Aging: Many fine restaurants age their beef to enhance flavor and tenderness. Aging involves letting the meat sit in controlled conditions for several days or weeks [2]. This process intensifies the natural flavors and breaks down the connective tissues, resulting in a more tender steak.

In most cases, you'll want to skip the steak marinade unless you buy budget-friendly cuts. More expensive steaks, like ribeye, strip steak, and filet mignon, end up juicy and tender without the help of a marinade.

While steak alone cannot specifically target belly fat loss, incorporating lean cuts as part of a balanced diet can contribute to overall weight loss, potentially reducing belly fat over time. Spot reduction is not possible, and a healthy diet combined with exercise is key.

Can you eat steak everyday and be healthy? ›

Meat is a good source of protein, vitamins and minerals in your diet. However, if you currently eat more than 90g (cooked weight) of red or processed meat a day, the Department of Health and Social Care advises that you cut down to 70g.

If you are pressed for time and want a steak with an excellent outside finish and texture without sacrificing the inside juiciness, then pan-frying is a great option. But if you prefer to cook outdoors or if using fewer oils in your cooking is important, then grilling your steak is the choice for you.

The Tomahawk Steak, or "King of All Steaks", is cut from the entire rib portion and leaves the rib bone intact. Its long handle-like bone adds to its presentation and flavor when cooking.

It's great grilled, pan-fried or broiled, and it's delicious when served with just a little salt and pepper. The short loin is one of the most marbled and flavorful areas of beef. On average, a 3-once portion of New York Strip has about 220 calories, 24 grams of protein, and 4 grams of fat.

Boneless strip steaks combine fine texture and rich, well-distributed marbling to create a tender, juicy steak that's full of classic beefy taste. Wet aging these steaks only adds to the appeal by locking in the meat's innate flavor during the aging process.

Fattier steaks like ribeye, New York strip, and T-bone steaks are some of the most classic cuts that come to mind when people think of steak. These rich, flavorful, and decadent steaks are fortified with flavor from the fat contained within and around the beef you eat.

New York strips are fine-grained in texture with medium fat content and are relatively tender with a bit of chew. They have good marbling, a robust beefy flavor and, because there are no large pockets of fat, they are easy to trim, cook, and eat.

try to limit processed meat products such as sausages, salami, pâté and beefburgers, because these are generally high in fat – they are often high in salt, too.

Other Fatty Cuts

New York strip steaks, porterhouse, and T-Bone steaks also rank as some of the fattiest cuts of beef.