Once Upon a Chef · by Jennifer Segal★ 4.4 (161)
Pan-Seared Steaks
NUTRITION · PER SERVING10M COOK
CAL 42%·PRO 100%
CARBS 1G1% OF CAL
0G FIBER0G ADDED0G INTRINSIC1G OTHER0G TOTAL SUGAR
FAT 59G63% OF CAL
27G SAT32G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Steaks seared in a hot skillet until browned outside and juicy inside, finished with butter and thyme. A simple, classic preparation.
mainamericanbeef🍳 skilletgluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 2- 2 (12-oz) New York strip or ribeye steaks or 4 (6-oz) filet mignons, about 1½ inches thick
- 1 heaping teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 tablespoon unsalted butter
- A few sprigs fresh thyme leaves
At a glance
PER SERVING · TIME 10M
CAL 42%·PRO 100%
CARBS 1G1% OF CAL
0G FIBER0G ADDED0G INTRINSIC1G OTHER0G TOTAL SUGAR
FAT 59G63% OF CAL
27G SAT32G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 4m
- Cook
- 6m
- Sodium
- 928mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1114mg
- Calcium
- 25mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 4M
- SODIUM
- 928MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.