Pan-Seared Steak with Compound Butter
Pan-Seared Steak with Compound Butter is a classic Western dish featuring a high-quality cut of beef, such as ribeye or New York strip, cooked to a perfect sear and topped with a pat of herb-infused butter that melts over the hot meat. The dish originates from French and American steakhouse traditions, emphasizing premium ingredients and simple, bold flavors.
🍽️ Nutrition at a glance
This dish is very high in protein and fat, with minimal carbohydrates, making it a nutrient-dense option rich in iron, zinc, and B vitamins. A typical serving provides roughly 500-700 calories, depending on the cut of steak and amount of butter used.
Nutrition breakdown
| Calories | 620 kcal |
| Protein | 52 g |
| Carbs | 1 g |
| Fat | 45 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 120 mg |
| Iron | 5.5 mg |
| Zinc | 12 mg |
| Vitamin B12 | 4.2 mcg |
| Niacin (B3) | 14 mg |
| Phosphorus | 400 mg |
| Selenium | 45 mcg |
| Potassium | 650 mg |
| Vitamin B6 | 0.8 mg |
Per 1 steak (227 g) with 1 tablespoon (14 g) compound butter · estimated, varies by recipe
💡 What's interesting
Culturally, compound butter is a hallmark of French cuisine, where it's known as 'beurre composé,' and it elevates simple dishes with layers of flavor. Nutritionally, the combination of steak and butter offers high bioavailability of iron and healthy fats, which can support muscle repair and energy levels.
