Know what’s on your plate
Beef steak
Calories & nutrition facts
fried
Nutrition facts
Per 100 g% DV- Calories 199 kcal —
- Protein 29 g 58%
- Carbohydrate 0 g 0%
- Fat 9.3 g 12%
- Saturated fat 2.7 g 13%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 526 mg 23%
- Cholesterol 72.3 mg 24%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 26.7 µg 3%
- Vitamin C 0 mg 0%
- Vitamin D 0.53 µg 3%
- Vitamin E 1.4 mg 9%
- Vitamin K 11.1 µg 9%
- Thiamin (B1) 0.09 mg 7%
- Riboflavin (B2) 0.2 mg 16%
- Niacin (B3) 7.6 mg 48%
- Vitamin B6 0.56 mg 33%
- Folate (B9) 1.2 µg 0%
- Vitamin B12 1.5 µg 62%
Minerals
- Calcium 12 mg 1%
- Iron 4.2 mg 23%
- Magnesium 33.9 mg 8%
- Phosphorus 282 mg 23%
- Potassium 535 mg 11%
- Zinc 5.1 mg 46%
- Copper 0.12 mg 14%
- Manganese 0.02 mg 1%
- Selenium 21.3 µg 39%
- Iodine 33.7 µg 22%
Similar foods
- Beef steak stewthickened97 kcal / 100 g
- Beef steak soup45 kcal / 100 g
- Beef steak or roastcomposite cuts, lean and fat, cooked245 kcal / 100 g
- Minced beef steak20% fat, cooked265 kcal / 100 g
- Beef frying steakprepared140 kcal / 100 g
- Beef chopbreaded, fried216 kcal / 100 g
- Lamb steakfried255 kcal / 100 g
- Liver steakbreaded, fried188 kcal / 100 g
- German beefsteakfried282 kcal / 100 g
- Minced beef meat pattyfried178 kcal / 100 g
Questions about Beef steak
How do you cook a beef steak in a frying pan?
Pat it dry and season it just before cooking. For a steak about 2.5 cm thick, sear in a very hot, lightly oiled pan for around 2–3 minutes on each side, then rest for 5 minutes; use a meat thermometer if you want to check the centre temperature.
How can you tell when a beef steak is done?
A thermometer gives a more reliable check than cutting into the steak: measure the centre, away from bone or fat. For a whole, intact steak, 63 °C followed by a 3-minute rest is a common safety benchmark; minced or mechanically tenderised beef needs cooking more thoroughly.
How should you store raw beef steak?
Keep it covered on the bottom shelf of the fridge, away from ready-to-eat food, and use it within a couple of days or by its use-by date. Freeze it while fresh if you will not cook it in time, and thaw it in the fridge rather than on the worktop.
Which cut of beef steak is best for a quick meal?
Rump and sirloin are flavourful all-rounders; fillet is especially tender but usually leaner in texture and milder in flavour. For a quick pan-cooked steak, choose a fairly even thickness so it cooks at the same rate from edge to centre.
What is the difference between beef steak and beef frying steak?
Beef frying steak is usually cut thinly so it cooks very quickly and can become tough if left in the pan too long. A thicker beef steak gives you more control over the centre’s doneness; the frying steak has 140 kcal and 3.3 g fat per 100 g, compared with 199 kcal and 9.3 g in beef steak.
What dishes can you make with beef steak?
Serve it whole with chips, salad or peppercorn sauce, or slice it thinly across the grain for steak sandwiches, fajitas or a quick stir-fry. For stir-frying, cut the steak into strips and cook them in a very hot pan in small batches.
How much beef steak is a typical serving?
A cooked serving is often around 100–150 g, about the size of your palm. That amount provides 29 g of protein per 100 g, so the portion’s total is higher than that figure.
What should you look for when buying beef steak?
Choose a steak with an even thickness and a fresh smell; fine flecks of fat through the meat can help keep it juicy as it cooks. If you want a leaner result, trim visible fat after cooking or choose a cut with less marbling.
Source: Fineli (Finland) 7085 · per 100 g · carbohydrate per EU label, fibre excluded
