Meat
Club Steak
Club steak is a bone-in strip steak from the short loin—essentially a New York strip with a portion of bone left on, historically popular in gentlemen’s clubs and steakhouses. It has the firm grain and beefy flavour of striploin with the visual of a bone-in chop. Some regions use the name loosely for other bone-in loin steaks; true club steak is strip, not ribeye. It is prized for strip eating quality with bone presentation, often a little less thick than a full porterhouse. Grill or broil hot; rest; serve with the fat edge rendered. Compare with T-bone: club lacks the tenderloin wing.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 10.5 g
- Saturated Fat 5.14 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.78 g
- Polyunsaturated Fat 1 g
- Cholesterol 70.3 mg
- Sodium 61.3 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.7 g
- Water 57.6 g
- Energy 203 kcal
- Water 57.6 g
- Protein 22.7 g
- Fat 10.5 g
- Saturated Fat 5.14 g
- Monounsaturated Fat 4.78 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 37.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.2 mg
- Vitamin B3 — Niacin 5.55 mg
- Vitamin B6 0.4 mg
- Vitamin B7 — Biotin 2.4 µg
- Vitamin B9 — Folate 7.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.28 mg
- Vitamin K 1.4 µg
- Minerals 373 mg
- Major Minerals 371 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 70.3 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.2 · vitamin-b3-niacin: 5.55 · vitamin-b5-pantothenic-acid: 0.6 · vitamin-b6: 0.4 · vitamin-b7-biotin: 2.4 · vitamin-b9-folate: 7.8 · vitamin-d: 0.2 · vitamin-e: 0.28 · vitamin-k: 1.4 ·
Minerals
Fillet is primarily muscle—leaner than belly or skin-on cuts of the same species.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
American clubs and steakhouses named the bone-in strip a club steak on formal menus.
Retail continued the name for bone-in strip steaks alongside boneless NY strip.