Restaurant, family style, sirloin steak & Diabetes
Low glycemic impact for the stated serving. Glycemic load of 0 per 100g.
✅ Nutrition data verified · GL 0/100g · GI None · TIER 4 ⚠️ GI: Low-Carb Estimate
GI estimated by low-carbohydrate inference — not directly tested. [1] [3]
Blood Sugar Response
Nutrition at a Glance
Explore More in Restaurant Foods
🟢 Low GL · GL /100g
🟢 Low GL · GL /100g
🟢 Low GL · GL /100g
Glycemic Load by Serving Size
| Portion | Weight | Carbs | Glycemic Load | Verdict |
|---|---|---|---|---|
| ½ Serving | 83g | 0.0g | 0.0 | High |
| Standard Serving | 166g | 0.0g | 0.0 | High |
| Restaurant Portion | 332g | 0.0g | 0.0 | High |
GL ≤10 = Low (Friendly) · 11–19 = Moderate · ≥20 = High (Limit).
The page-level verdict is based on GL per 100g; this table shows how portion size changes the actual GL you get.
Practical Guidance
💡 Check Your Own Response
Individual blood sugar responses vary. Use a glucose meter to understand how this food affects you personally.
💡 Glycemic Load Over Glycemic Index
GL accounts for both the speed AND amount of carbohydrate, making it more practical for real-world eating than GI alone.
💡 Pair Carbs With Protein
Adding protein to a carbohydrate-containing meal slows digestion and helps prevent blood sugar spikes.
💡 Fiber Is Your Friend
Dietary fiber slows carbohydrate absorption. Aim for at least 3g of fiber per serving of carbohydrate foods.
Questions People Ask
What do the numbers say about family style sirloin steak and blood sugar?
Based on its glycemic load of 0, family style sirloin steak falls within the diabetes-friendly range. This suggests lower blood sugar impact for the stated serving size. This is a dietary reference, not individual medical guidance.
How much GL does family style sirloin steak have per serving?
family style sirloin steak has a glycemic load of 0 per 100g. A standard serving (1 serving (166g), 166.0g) delivers a GL of 0. GI data from Sydney University GI Database (Atkinson et al., 2021).
How quickly does family style sirloin steak raise blood sugar?
With only 0g of fiber per 100g, family style sirloin steak's GL of 0 means the blood sugar impact is low. The carbohydrates digest and absorb quickly. Pairing with protein and high-fiber foods can help slow absorption.
Is the GI value accurate?
The GI of 0 for family style sirloin steak is estimated (Tier 4), not directly ISO-tested on this specific food. It is based on the weighted average GI of foods in the Restaurant Foods category from the International GI Tables (Atkinson et al., 2021). Actual GI may vary by variety, ripeness, cooking method, and individual response. We display estimated values with full transparency so you can make informed decisions.
Methodology & Sources
Data Tier: TIER 4 — estimated from category average
Glycemic Index (GI): 0 — None. Source: International GI Tables (Atkinson, Brand-Miller et al., Diabetes Care, 2021). University of Sydney GI Research Service.
GL (per serving, 166.0g) = 0 × 166.0 ÷ 100 = 0.0
Nutrition Data: USDA FoodData Central, SR Legacy Release (April 2018). FDC ID: 169016. Data are in the public domain (CC0 1.0).
GL Classification: ≤10 = Low (Low GL), 11–19 = Moderate (Eat in Moderation), ≥20 = High (Limit). Based on University of Sydney Glycemic Index Foundation classification.
⚠️ GI value is estimated, not directly ISO-tested on this specific food. Actual GI may vary by variety, cooking method, and individual glycemic response.
Cite this page: GlycemicWise. “Restaurant, family style, sirloin steak — Glycemic Load & Diabetes Reference.” GlycemicWise, July 2026. https://glycemicwise.com/foods/restaurant-family-style-sirloin-steak/
Dietary reference — not medical advice. This page provides evidence-based dietary reference information for general educational purposes. It is not a substitute for professional medical advice, diagnosis, or treatment. Individual blood sugar responses vary significantly. Always check your blood glucose to understand your personal response to foods, and talk to your doctor or a registered dietitian before changing your diet. Data sources are cited above and publicly available from the USDA and the University of Sydney Glycemic Index Research Service.