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.
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.
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.
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.
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
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.
Top loin steak (fat trimmed to 1/4 inch [0.6cm],
broiled), 3 oz. (85.05g)
Total Fat: 16.7g
*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.
The information presented in the Food Guide is for informational purposes
only and was created by a team of US–registered dietitians and food experts. Consult
your doctor, practitioner, and/or pharmacist for any health problem and before using any
supplements, making dietary changes, or before making any changes in prescribed medications.