Pan-Seared Ribeye Steak
Pan-seared ribeye steak is a classic Western dish featuring a thick-cut ribeye steak cooked quickly in a hot skillet, often finished with butter, garlic, and herbs. It originates from American and European steakhouse traditions, prized for its rich marbling and robust flavor.
🍽️ Nutrition at a glance
This dish is very high in protein and fat, with virtually no carbohydrates, providing key nutrients like iron, zinc, and B vitamins. A typical serving contains roughly 500-700 calories, depending on the cut's thickness and added fats.
Nutrition breakdown
| Calories | 610 kcal |
| Protein | 50 g |
| Carbs | 0 g |
| Fat | 45 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 120 mg |
| Iron | 5.5 mg |
| Zinc | 12 mg |
| Vitamin B12 | 3.5 mcg |
| Niacin (B3) | 18 mg |
| Phosphorus | 400 mg |
| Selenium | 60 mcg |
| Potassium | 650 mg |
| Vitamin B6 | 1.2 mg |
Per 1 ribeye steak (227 g, cooked) · estimated, varies by recipe
💡 What's interesting
The ribeye is famous for its intramuscular fat (marbling), which melts during cooking to create exceptional juiciness and flavor, making it a favorite among steak enthusiasts for its balance of tenderness and taste.
