Steak
Good nutritional profile
Говяжий стейк на гриле или сковороде.
Стейк — кусок говядины на гриле или обжаренный на сковороде. Много белка и железа; жирность зависит от отруба. Нежирные отруба (например, вырезка) — меньше насыщенного жира. Сочетайте с овощами.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 26g | 46.4% |
| Fat | 15g | 21.4% |
| Carbs | 0g | 0.0% |
| Simple Sugars | 0g | Estimate |
| Complex Carbs | 0g | Estimate |
| Water | 55g | 2.2% |
| Calories | 250 | 11.1% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 5.25 | g | 26.3% |
| Monounsaturated | 6 | g | 24.0% |
| Polyunsaturated | 3.75 | g | 28.8% |
| Omega-3 | 1.125 | g | Estimate |
| Omega-6 | 2.625 | g | Estimate |
| Trans | 0 | g | 0.0% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 4 | mg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 45 | mcg | 5.0% |
| vitamin B1 | 0.15 | mg | 12.5% |
| vitamin B2 | 0.12 | mg | 9.2% |
| vitamin B3 | 1.8 | mg | 11.3% |
| vitamin B6 | 0.18 | mg | 10.6% |
| vitamin B12 | 0.4 | mcg | 16.7% |
| vitamin C | 4 | mg | 4.4% |
| vitamin D | 0.3 (12 ME) | mcg | 2.0% |
| vitamin K | 8 | mcg | 6.7% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 35 | mg | 3.5% |
| iron | 1.2 | mg | 6.7% |
| magnesium | 22 | mg | 5.5% |
| phosphorus | 110 | mg | 15.7% |
| potassium | 220 | mg | 8.5% |
| sodium | 280 | mg | 12.2% |
| zinc | 1.1 | mg | 10.0% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | - | — | ||
| Isoleucine | - | — | ||
| Leucine | - | — | ||
| Lysine | - | — | ||
| Methionine | - | — | ||
| Phenylalanine | - | — | ||
| Threonine | - | — | ||
| Tryptophan | - | — | ||
| Valine | - | — |
Compare with other products
Values per 100 g
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Recipe
See full recipeIngredients
- Ribeye or sirloin steaks 2 (250 g each)
- Salt 2 tsp
- Black pepper 1 tsp
- Vegetable oil 1 tbsp
- Butter 30 g
- Garlic 2 cloves
- Fresh thyme 2 sprigs
Instructions
- 1
Take the steaks out of the fridge 30 minutes before cooking and pat them completely dry.
- 2
Season generously on both sides with salt and pepper.
- 3
Heat the oil in a heavy skillet over high heat until it just starts to smoke.
- 4
Sear the steaks for 2 to 3 minutes per side without moving them, until a deep brown crust forms.
- 5
Add the butter, crushed garlic and thyme, then tilt the pan and baste the steaks with the foaming butter for 1 minute.
- 6
Remove at 52C internal for medium-rare, adjusting time for your desired doneness.
- 7
Rest the steaks on a board for 5 minutes before slicing against the grain.