Which Is Less Fatty, Sirloin or NY Strip? A Comprehensive Guide

January 2, 2026 •

4 min read

According to current nutritional information, sirloin steak is the significantly leaner option when compared to a New York strip. When deciding which is less fatty, sirloin or NY strip, it is important to consider how the cut's origin on the animal directly impacts its fat content and overall flavor profile.

Quick Summary

Sirloin is the leaner cut of the two, containing less fat and fewer calories per serving, while the NY strip has more marbling and a distinct fat cap, resulting in a richer flavor.

Key Points

Fat Content: Sirloin steak is considerably leaner than the New York strip, making it a better option for a low-fat diet.
Flavor Profile: The NY strip's higher fat and marbling give it a richer, buttery flavor, whereas sirloin offers a more robust, beefy taste.
Nutritional Value: A 4 oz sirloin contains approximately 5g of fat, significantly less than the estimated 17g in a 4 oz NY strip.
Cooking Considerations: Leaner sirloin can become dry if overcooked and benefits from careful cooking, while the NY strip's fat content makes it more forgiving under high heat.
Location on Animal: The difference in leanness stems from the sirloin being cut from a more exercised muscle group near the rear, compared to the NY strip from the less-worked short loin.

Understanding the Steak Cuts

When comparing sirloin and NY strip steaks, the first thing to understand is where each cut comes from on the cow. These locations are the primary reason for their differences in fat content, tenderness, and flavor profile.

Sirloin: The Leaner, Workhorse Cut

Sirloin steak is cut from the sirloin primal, located toward the rear of the animal, near the hip bone. This muscle area gets more exercise, which results in less intramuscular fat, or marbling. This leaner profile is the main reason a sirloin is considered a healthier choice for those watching their fat and calorie intake. The top sirloin is the more tender portion of this primal, while the bottom sirloin is larger and tougher, often sold as a roast. The robust, beefy flavor of sirloin is a direct result of its leanness.

New York Strip: The Marbled, Tender Cut

The New York strip is cut from the short loin, a muscle group that runs along the cow's back and gets very little exercise. This lack of use results in a more tender and juicy steak with extensive marbling, the intricate web of fat that provides a buttery flavor. Additionally, the NY strip typically features a prominent fat cap along one side, further increasing its overall fat content.

A Nutritional Comparison: Sirloin vs. NY Strip

While personal preference plays a major role in choosing a steak, nutritional data provides a clear picture of which is the leaner cut. The difference in fat content is substantial, making sirloin the clear winner for anyone seeking a low-fat option. Here is a side-by-side comparison based on a typical 4 oz serving:


Nutritional Aspect	Sirloin Steak (4 oz)	NY Strip Steak (4 oz)
Calories	Approximately 138 kcal	Approximately 263 kcal
Total Fat	Approximately 5g	Approximately 17g
Protein	Approximately 25g	Approximately 23g
Carbohydrates	0g	0g
Saturated Fat	~2.2g (per 100g/3.5 oz)	~4.7g (per 100g/3.5 oz)

The stark difference in total fat and calories is primarily due to the NY strip's higher marbling and fat cap. It's important to note that these values can vary based on the specific cut, grade, and trimming of the steak. However, the consistent trend holds: sirloin has less fat.

Cooking Implications of Fat Content

The fat content not only impacts the nutritional profile but also dictates the ideal cooking method for each steak. Here is how their differences in leanness affect preparation:

Sirloin: Because of its leanness, sirloin can become tough and dry if overcooked. It is best cooked quickly over high heat, like grilling or pan-frying, to a maximum doneness of medium-rare to medium. Many people prefer to marinate sirloin to add moisture and flavor before cooking due to its milder taste.
New York Strip: The generous marbling and fat cap of an NY strip allow it to withstand higher heat and longer cooking times without drying out. The fat cap can be rendered down during cooking, adding a rich, juicy flavor. The NY strip is a versatile steak that is excellent for grilling, pan-searing, and broiling.

Making the Right Choice for Your Meal

Choosing between a sirloin and a New York strip ultimately comes down to your personal preferences and dietary needs. If your goal is a lower-fat, lower-calorie meal, sirloin is the obvious choice. Its pronounced beefy flavor makes it a satisfying option, though it requires more attention during cooking to prevent it from becoming dry. If flavor and tenderness are your top priorities and you don't mind the extra fat, the NY strip's rich, buttery taste is hard to beat.

List of Key Differences

Fat Content: Sirloin is significantly leaner with less marbling. NY strip has more fat and a notable fat cap.
Flavor: Sirloin offers a robust, beefy flavor. NY strip has a richer, buttery taste due to the fat content.
Tenderness: The NY strip is generally more tender than sirloin, which can be chewier, especially the bottom sirloin.
Price: NY strip steaks are typically more expensive than sirloin due to their tenderness and higher fat content.
Cooking Method: Sirloin requires careful, fast cooking to prevent dryness, while the NY strip is more forgiving with higher heat.

Conclusion: Finding the Right Steak for Your Needs

When asking which is less fatty, sirloin or NY strip, the answer is unequivocally sirloin. This lean cut is a healthier and more affordable option, ideal for those seeking to limit their fat intake. While it may not offer the same luxurious tenderness as a New York strip, its strong beefy flavor and versatility make it an excellent choice for a variety of meals. The NY strip, with its higher fat content and superior marbling, delivers a richer, more tender steak experience but comes with a higher calorie and fat count. By considering these key differences, you can choose the perfect steak to match your health goals and taste preferences.

For more information on the health benefits of different meat cuts, you can consult sources like the Mayo Clinic's guide on healthy eating and nutrition, as referenced by some studies.

Frequently Asked Questions

Sirloin is generally considered the healthier option because it is a leaner cut of meat with less fat and fewer calories per serving than a New York strip.

Yes, a New York strip typically has more extensive marbling and a distinct fat cap, which contributes to its rich flavor and tenderness.

Both can be grilled, but the NY strip's higher fat content makes it more forgiving under high heat, resulting in a juicier steak. Sirloin requires more careful attention to avoid overcooking and drying out.

Yes, sirloin steaks are typically less expensive than New York strips, making them a more budget-friendly option for those who still want a quality beef steak.

Because of its milder flavor, sirloin benefits greatly from marinades, brines, or dry rubs to enhance its taste. Cooking it with high heat for a good sear also helps develop flavor.

The New York strip is generally considered more tender than sirloin due to its higher fat content and position on the animal's body where the muscle is less used.

Yes, many people trim the fat cap off a NY strip to reduce its fat content or achieve a more even cooking surface. However, the cap also adds flavor during cooking, so leaving it on is a matter of preference.