The amount of protein in a steak varies depending on the cut and the weight. Here are some key details:
- For a 200-gram portion of beef steak (tenderloin, lean and trimmed, cooked and broiled), there are about 62 grams of protein
- Per 100 grams, common steak cuts have roughly the following protein content (cooked):
- Sirloin: ~27g
- Tenderloin (filet mignon): ~26g
- Ribeye: ~24g
- T-bone: ~25g
- Strip steak: ~25g
- Flank steak: ~28g
- Skirt steak: ~27g
- Top round: ~29g
- Bottom round: ~28g
- Flat iron: ~25g
- For a 10-ounce (about 283 grams) steak, protein content varies by cut:
- Sirloin: ~50g protein
- Filet mignon: ~48g protein
- Ribeye: ~42g protein
- Generally, leaner cuts like sirloin and round steaks have higher protein per gram, while fattier cuts like ribeye have slightly less protein but more fat
In summary, steak typically provides about 25-29 grams of protein per 100 grams depending on the cut, with a 200-gram serving offering around 60 grams of protein. A 10-ounce steak generally contains between 40 to 50 grams of protein depending on the cut.
