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Pan-seared ribeye steak Calories
High in protein, rich in iron and B12
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 piece (medium) of Pan-seared ribeye steak (180 g) has 524 calories. That works out to 291 calories per 100 g. It contains 0 g of carbs, 44.6 g of protein, 38.2 g of fat and 0 g of fiber. Its 4.3 µg of B12 covers 180% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Pan-seared ribeye steak Nutrition Facts
Selected: 1 piece (medium) · 180 g
524
KCAL / 180G
Carbs
0g
· 0% DV
Protein
44.6g
· 89% DV
Fat
38.2g
· 49% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 0% · Protein 34% · Fat 66%
Pan-seared ribeye steak nutrition facts table · 1 piece (medium) (180 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 524 kcal | |
| Total fat | 38.2 g | 49% |
| Saturated fat | 15.48 g | 77% |
| Trans fat | 1.98 g | |
| Sodium | 104 mg | 5% |
| Total carbohydrate | 0 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 44.6 g | 89% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Medium Pan-seared ribeye steak?
| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 180 g | 524 kcal |
| ½ piece (half) | 90 g | 262 kcal |
| 100 g | 100 g | 291 kcal |
| 1 piece (small) | 120 g | 349 kcal |
| 1 serving (medium) | 150 g | 437 kcal |
| 6 ounce (medium) | 170 g | 495 kcal |
| 1 serving (large) | 225 g | 655 kcal |
| 1 piece (large) | 250 g | 728 kcal |
| 1 piece (jumbo) | 350 g | 1019 kcal |
Calculated from 291 calories per 100 g.
Frequently Asked Questions About Pan-seared ribeye steak
How do you make pan-seared ribeye steak at home?
Make pan-seared ribeye steak by patting the meat dry, seasoning it, and placing it in a very hot pan with a little oil. Sear both sides, then lower the heat if needed to finish the center to your preferred doneness.
How long should you cook pan-seared ribeye steak on each side?
There is no single cooking time for pan-seared ribeye steak: thickness, starting temperature, and heat all matter. Check the center with a meat thermometer rather than relying on the clock; whole cuts of beef should reach 63°C (145°F) and rest for three minutes for food safety.
What is the best pan for pan-seared ribeye steak?
A cast-iron skillet is a great pan for pan-seared ribeye steak because it holds high heat well and helps brown the surface. A heavy stainless-steel pan also works; avoid overcrowding the pan, which can make the meat steam instead of sear.
Should you season pan-seared ribeye steak before cooking?
Yes, season pan-seared ribeye steak with salt before it goes into the pan, and add black pepper if you like. Dry the surface first so it browns instead of steaming; pat away any moisture that appears after salting.
What oil should you use for pan-seared ribeye steak?
Use a neutral oil with a high smoke point for pan-seared ribeye steak, such as avocado or refined canola oil. Add just enough to lightly coat the pan; butter is better added near the end because it can burn over sustained high heat.
Why does pan-seared ribeye steak smoke so much?
Pan-seared ribeye steak can smoke because the pan is very hot, the oil is smoking, or rendered beef fat is burning. Use a high-smoke-point oil, remove excess fat from the pan if needed, and turn on kitchen ventilation before searing.
Does searing pan-seared ribeye steak seal in the juices?
No, searing pan-seared ribeye steak does not seal its juices inside. Browning creates a flavorful crust, but overcooking still dries the meat; let the steak rest before slicing to reduce juice loss on the cutting board.
How long should pan-seared ribeye steak rest before cutting?
Let pan-seared ribeye steak rest for a few minutes before slicing. Resting gives the juices time to settle, so less runs onto the plate when you cut it; leave it loosely uncovered rather than wrapping it tightly.
Is pan-seared ribeye steak better cooked medium rare or medium?
Pan-seared ribeye steak can be cooked to your preferred doneness; medium rare keeps the center softer, while medium gives it more heat throughout. For food safety, cook a whole beef steak to 63°C (145°F) and let it rest for three minutes.
Can you freeze leftover pan-seared ribeye steak?
Yes, you can freeze leftover pan-seared ribeye steak in an airtight freezer-safe container or wrap. Chill it promptly before freezing, then thaw it in the refrigerator; reheating gently helps keep the meat from becoming tough.
Pan-seared ribeye steak Vitamins & Minerals
Vitamins
B12
4.32µg · 180% DV
B3
11.16mg · 70% DV
B6
0.81mg · 48% DV
B5
1.26mg · 25% DV
Minerals
Zinc
9.18mg · 83% DV
Selenium
32µg · 58% DV
Phosphorus
378mg · 54% DV
Iron
4.68mg · 26% DV
Potassium ⭐
572mg · 17% DV
Sodium
104mg · 5% DV
Pan-seared ribeye steak Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Pan-seared ribeye steak
To burn the 524 calories in 1 piece (medium) (180 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Pan-seared ribeye steak?
Pan-seared ribeye steak is cut from the beef rib section, where fine streaks of fat run through the meat. It is cooked briefly in a very hot pan to brown the outside, with the centre finished to the diner’s preferred doneness. Letting it rest for a few minutes before slicing helps keep it juicy.
The rich, savoury steak is often served with potatoes or vegetables, and works well with a simple salad for a less heavy meal. It is high in protein and also provides iron and vitamin B12; its marbling makes it more substantial than a lean cut. For a lighter plate, trim visible fat and pair it with vegetables rather than a creamy sauce.
How Nutritious Is Pan-seared ribeye steak?
Nutrient density
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Pan-seared ribeye steak Processed?
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.
Does Pan-seared ribeye steak Contain Allergens?
No known major allergens
Which Diets Is Pan-seared ribeye steak Good For?
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
Pan-seared ribeye steak Fat Profile
SATURATED
15.48g
MONOUNSATURATED
16.92g
POLYUNSATURATED
0.9g
Omega 6:3 ratio 5.4:1
Above the ideal 4:1 (5.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.