Pan-seared steak

Pan-seared steak is a classic dish featuring a cut of beef cooked quickly in a hot skillet, often finished with butter, garlic, and herbs for a rich, caramelized crust. It typically uses cuts like ribeye, sirloin, or filet mignon, and is a staple in Western cuisine, particularly in American and European steakhouse traditions.

🍳 View the full Pan-seared steak recipe →

🍽️ Nutrition at a glance

This dish is high in protein and fat, with minimal carbohydrates, making it a hearty source of iron, zinc, and B vitamins like B12. A typical serving of around 6-8 ounces (170-225 grams) ranges from 400 to 600 calories, depending on the cut and added fats.

Nutrition breakdown

Calories	540 kcal
Protein	45 g
Carbs	0 g
Fat	38 g
Fiber	0 g
Sugar	0 g
Sodium	115 mg
Iron	5 mg
Zinc	12 mg
Vitamin B12	3 mcg
Niacin (B3)	15 mg
Vitamin B6	0.8 mg
Phosphorus	350 mg
Selenium	55 mcg
Potassium	600 mg

Per 1 steak (225 g) · estimated, varies by recipe

💡 What's interesting

Pan-searing is valued for creating a flavorful Maillard reaction crust while keeping the interior juicy, and it's often associated with celebratory meals or fine dining in many cultures. Nutritionally, it's a dense source of complete protein, which supports muscle health, though moderation is key due to its saturated fat content.