KETO VERDICTYES
NY strip is a top-tier keto choice: zero carbs, robust protein, and enough fat for flavor—just finish with butter or ghee to dial in macros.
Is NY Strip Steak Keto?
Beef
YOUR PORTION
How much are you having?
Scale the published reference values to your portion.
Per 100 g (as listed by source). Curated estimate; estimated values.
How this is calculated
total carbohydrate - fiber. Each published value is multiplied by your portion divided by the reference amount. No extra fiber, sugar alcohol or allulose deductions are applied here.
Grams and milliliters are not interchangeable. Household measures require a food-specific conversion; check your scale or product label.
0gnet carbs in your portion
- Total carbs
- 0g
- Fiber
- 0g
- Protein
- 24g
- Fat
- 16g
- Calories
- 254
NY strip is a top-tier keto choice: zero carbs, robust protein, and enough fat for flavor—just finish with butter or ghee to dial in macros.
The 100 g reference amount provides 0g net carbs and can fit common keto portions.
- Net carbs (100 g)0g
- Protein (100 g)24g
- Fat (100 g)16g
- Keto verdictKeto-friendly
NUTRITION FACTS
Per 100 g (as listed by source)
Net Carbs
0g
Total Carbs
0g
Fiber
0g
Protein
24g
Fat
16g
Calories
254
Source: Curated estimate
Source fit: curated estimate; not an exact source match
Net-carb calculation: total carbohydrate - fiber
A USDA reference record exists, but the displayed basis or macros do not directly reproduce it, so KetoLens does not attribute these values to USDA. Check the current label for packaged products.
Nutrition record reviewed 2026-07-09. Maintained by KetoLens Team.
WHY IT'S KETO-FRIENDLY
- Zero carbs: aligns perfectly with ketogenic macros
- Protein + fat balance supports muscle preservation and satiety
- Leaner than ribeye but still richly flavored—easy to add fat via finishing butter
- Tender when properly cooked; great crust potential
- Versatile: excels with pan-searing, grilling, or reverse sear
- Nutrient-dense: heme iron, zinc, B vitamins, and selenium
PREPARATION SUGGESTIONS
PAN SEAR PERFECTION
Bring steak to room temp, season well. Sear in hot cast-iron 4–5 minutes per side; baste with butter and herbs.
GRILLED CLASSIC
Grill over high heat 4–5 minutes per side for medium-rare; finish with compound-butter (garlic + herbs).
REVERSE SEAR METHOD
Cook at 275°F (135°C) to ~115°F (46°C) internal, then sear 1–2 minutes per side for a deep crust.
GARLIC AND ROSEMARY
Pan-sear and baste with butter infused with rosemary, garlic, and thyme for steakhouse aroma.
BLUE CHEESE TOPPED
Sear, rest, then top with blue-cheese butter (blue-cheese + grass-fed-butter).
ASIAN MARINADE
Marinate in coconut-aminos, sesame-oil, garlic, and ginger 2–4 hours; grill hot and fast.