Know what’s on your plate
Beef steak
Calories & nutrition facts
raw
Nutrition facts
Per 100 g% DV- Calories 229 kcal —
- Protein 19 g 37%
- Carbohydrate 0.1 g 0%
- Fat 17 g 22%
- Saturated fat 6.9 g 35%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 58.7 mg 3%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 17.5 µg 2%
- Vitamin C 0 mg 0%
- Vitamin D 0.6 µg 3%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0.1 mg 8%
- Riboflavin (B2) 0.16 mg 12%
- Niacin (B3) 3.2 mg 20%
- Pantothenic acid (B5) 0.32 mg 6%
- Vitamin B6 0.39 mg 23%
- Folate (B9) 6 µg 2%
- Vitamin B12 3 µg 123%
Minerals
- Calcium 7 mg 1%
- Iron 1.9 mg 11%
- Magnesium 19 mg 5%
- Phosphorus 177 mg 14%
- Potassium 306 mg 7%
- Zinc 3.8 mg 34%
- Copper 0.07 mg 8%
- Manganese 0.01 mg 1%
- Selenium 5.6 µg 10%
- Iodine 5 µg 3%
Similar foods
- Beef steak or roastcomposite cuts, lean and fat, raw161 kcal / 100 g
- Beef steak tartareraw137 kcal / 100 g
- Minced beef steak20% fat, raw249 kcal / 100 g
- Scotch fillet beef steakboneless, no fat removed, raw179 kcal / 100 g
- Beef rib steakraw231 kcal / 100 g
- Beef sirloin steakraw152 kcal / 100 g
- Horse steakraw129 kcal / 100 g
- Lamb steakraw108 kcal / 100 g
- Chuck steakbeef, raw201 kcal / 100 g
- Entrecôte steakraw133 kcal / 100 g
Questions about Beef steak
How do you cook a beef steak in a frying pan?
Take it out of the fridge about 20 minutes beforehand and pat it dry. Heat a heavy pan until very hot, add a little oil, then sear the steak for 2–3 minutes per side for a 2 cm-thick cut; rest it for 5 minutes before slicing.
How can you tell when a beef steak is cooked?
A meat thermometer gives the clearest check: for a whole steak, aim for 63 °C in the centre, then leave it to rest for at least 3 minutes. Minced beef needs to be cooked through, since bacteria can be mixed throughout it.
Which beef steak should you choose for a tender meal?
Fillet is very tender and lean; ribeye has more marbling and a richer flavour, while sirloin is a good all-rounder for frying or grilling. Rump is firmer and often benefits from being sliced thinly across the grain.
Should you salt beef steak before or after cooking?
Salt it just before it goes into the pan, or well ahead so the surface has time to dry again. Avoid salting it only a few minutes beforehand: the salt draws moisture onto the surface, which can stop it browning well.
How long should beef steak rest after cooking?
Rest it for about 5 minutes for a small steak and up to 10 minutes for a thick one, loosely covered. This gives the juices time to settle; slice across the grain so each piece is easier to chew.
What goes well with beef steak?
Serve it with chips or roast potatoes, a green salad or grilled vegetables, and a sauce such as peppercorn, mushroom or chimichurri. Steak frites pairs it with chips, while steak pie uses cooked beef in pastry.
How should you store raw beef steak?
Keep it covered on the bottom shelf of the fridge and cook it within a couple of days, or freeze it sooner in an airtight wrap. Defrost it in the fridge, not on the worktop, and keep raw meat and its juices away from ready-to-eat food.
Source: ANSES–Ciqual (France) 6201 · per 100 g · carbohydrate per EU label, fibre excluded
