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Rich in protein and iron, medium-rare beef steak
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
175
KCAL / 100G
Carbs
0g
· 0%
Protein
25.5g
· 60%
Fat
7.5g
· 40%
Fiber
0g
Vitamins
B12
2.1µg · 88% DV
B3
4.8mg · 30% DV
B6
0.5mg · 29% DV
B2
0.21mg · 16% DV
Minerals
Zinc
5mg · 45% DV
Selenium
18µg · 33% DV
Phosphorus
210mg · 30% DV
Iron
3mg · 17% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
3.1g
MONOUNSATURATED
3.1g
POLYUNSATURATED
0.3g
Omega 6:3 ratio 1.4:1
Below the ideal 4:1 — a good omega balance.
It can be safe when the meat is high quality, handled hygienically, and seared well on the outside. Pregnant people, young children, older adults, and anyone with a weakened immune system are usually better off choosing steak cooked more thoroughly.
Once cooled and refrigerated in a sealed container, cooked steak is generally best eaten within 3 to 4 days. Leaving it out too long at room temperature increases food safety risk and hurts texture.
Yes, cooked steak freezes well if wrapped tightly to limit air exposure. For the best texture, thaw it in the fridge and reheat gently rather than blasting it with high heat.
Use low to medium heat and keep the reheating time short. A splash of stock, pan juices, or a little butter can help preserve moisture.
After training is often more practical because its high protein content fits a recovery meal well. Before training, a large steak may feel heavy for some people, so portion size and sides matter.
Yes, but a large or rich portion late in the evening may feel heavy for some people. Keeping the serving moderate and pairing it with lighter sides can make it easier to digest.
Vegetables, salad, mushrooms, or roasted potatoes are common pairings that add contrast and variety. If you want a lighter plate, choose non-starchy vegetables; if you want a more filling meal, add a starch.
They serve different purposes: steak is a flavorful red meat option, while chicken breast is often chosen when someone wants a milder, leaner staple. The better choice depends on taste, budget, digestion, and the rest of the meal.
No. Washing raw steak can spread bacteria around the sink and kitchen, so it is safer to pat it dry with paper towel and cook it properly.
People at higher risk from foodborne illness should be more cautious, especially if the steak is not cooked beyond medium rare. That includes pregnant people, immunocompromised individuals, older adults, and very young children.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.