Pan-Seared Striploin Steak

Pan-Seared Striploin Steak recipe videos

Pan-Seared Striploin Steak is a classic Western dish featuring a high-quality cut from the short loin of beef, seared in a hot pan to create a flavorful crust while keeping the interior juicy. It is typically seasoned simply with salt, pepper, and butter, often finished with herbs like thyme or rosemary. The dish is a staple in steakhouses and home kitchens across Europe and North America.

🍽️ Nutrition at a glance

This dish is very high in protein and fat, with virtually no carbohydrates. It is an excellent source of iron, zinc, and B vitamins, particularly B12. A typical serving of around 200 grams contains approximately 500-600 calories.

Nutrition breakdown

Calories	550 kcal
Protein	42 g
Carbs	0 g
Fat	42 g
Fiber	0 g
Sugar	0 g
Sodium	120 mg
Iron	4.5 mg
Zinc	8.5 mg
Vitamin B12	3.2 mcg
Niacin (B3)	12 mg
Vitamin B6	0.8 mg
Selenium	45 mcg
Phosphorus	320 mg
Potassium	450 mg

Per 1 steak (200 g) · estimated, varies by recipe

💡 What's interesting

Nutritionally, the striploin is prized for its balance of tenderness and robust beefy flavor, with well-marbled fat that bastes the meat during cooking. Culturally, the technique of pan-searing is a fundamental skill in French cuisine, emphasizing high heat and precise timing to achieve the perfect 'Maillard reaction' for deep flavor.